March 3, 2017

Salted Butter Cookie Chocolate Truffles

Today I am catching up from two days of work on a super exciting new project I can’t wait to reveal. In the mean time, I have to post about this super recipe I found on My Little Paris when it landed in my inbox last week. It is a recipe from Poilane, one of the many amazing places we visited when we traveled to Paris a few springs ago. It is the best kind of sweet in that it is delicious and it barely takes any effort.

The gist of the recipe is that you crush up your favorite butter cookies, combine them with dark chocolate and cream, and make amazing dark chocolate truffles. There are 4 (four!) ingredients and that’s all!

Salted Butter Cookie Chocolate Truffles

adapted from Apollonia Poilane via My Little Paris

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  • 6 ounces dark baking chocolate, coarsely chopped
  • 1 cup heavy cream
  • ¼ cup salted butter
  • 4 ounces butter cookies, divided


  1. 1. Place coarsely chopped chocolate in a heatproof bowl.
  2. 2. Bring the cream to a low boil over medium heat. Immediately remove from the heat and pour it into the cream. Stir well until the chocolate cream mixture is smooth.
  3. 3. Crush 3 ounces of the butter cookies and stir them in.
  4. 4. Cover the mixing bowl with plastic wrap and chill it for 3-4 hours, or up to overnight.
  5. 5. Crush the remaining 1 ounce of butter cookies until they are a fine powder.
  6. 6. Remove the chocolate mixture from the refrigerator and roll it into balls. Then roll it in the cookie powder.
  7. 7. Store in an airtight container in the fridge. Enjoy!


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