Valentine’s Day is fast approaching! While I don’t have a Valentine, and chocolate isn’t my choice of sweets, and I’d never get caught in anything that’s pink or pastel or heart-shaped while I’m still breathing, I’m actually excited 🙂
Oh yes, I totally agree that Valentine’s Day is absurdly and completely over-commercialized, but I’d like to think that it’s nice that one day out of the whole year, we’re all just a little bit peer-pressured into wearing our hearts on our sleeves, and proclaiming our true feelings to our loved ones. We just don’t do that often enough anymore. And honestly, Valentine’s Day isn’t exclusive to the puppy-dog-eyed couples or the hopeless romantics who are crazy in love any more. It should just be a day for anyone who has someone they can say “I Love You” to. Oh and there are plenty of ways to say “I Love You” and to show that you care without having to spend a fortune. Case in point: You can totally whip up some homemade chocolate truffles with just 2 ingredients!
I thought our Immaculate Baking Gluten Free Peanut Butter Cookies would go terrifically well with a chocolate coating, and hey, if you’ve got a Valentine who’s gluten free, this would be the perfect treat!
I tried to get a little fancy, so I went ahead and melted some white baking chips or white chocolate chips to make a drizzle over the truffles. I’ll be the first to admit, after a couple unsuccessful and rather messy attempts to melt chocolate, I finally got the hang of it. I think I just needed to trust my microwave a little bit more, and not try to do it the old-fashioned-melt-it-over-water way. But I’m happy to report that by the end of several batches of seized up lumpy chocolate, I now know how to melt chocolate both ways 🙂
You Will Need:
- 1 pack Immaculate Baking Co.® Gluten Free Peanut Butter Cookie Dough (or whatever cookie dough you or your Valentine prefers!)
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- Appx. 1 cup white baking chips/white chocolate chips, melted for drizzle
How to Get the Dough Rolling:
- Heat oven to 350°F. Remove cookie dough and half each round to make 24 dough balls. Place 2 inches apart on ungreased cookie sheets.
- Bake 12 to 18 minutes or until golden brown. Cool on cookie sheets 5 minutes. Roll each cookie into a ball; place on cooling rack. Cool completely, about 30 minutes. Meanwhile, line cookie sheet with waxed paper; set aside.
- In 1-quart heavy saucepan, heat chocolate chips over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat.
- Dip cooled cookie balls, one at a time, into melted chocolate; place onto waxed-paper lined cookie sheet. If necessary, reheat chocolate dipping mixture. Refrigerate truffles about 10 minutes or until coating is set.