Hi dawn, these look absolutely amazing and if I’m going to make them for my sweetheart on V-Day (also my wedding anniversary :-) I want them to be perfect.
1. Cocoa: I'm assuming its Dutch Processed as there's no baking soda
2. What brand and % chocolate did you use? As many chocoholics would go for something around 70% or greater, what do you think would be more in line with a variety of palates? ~54%?
3. Serving suggestions: If served fresh out of the oven I’m thinking maybe crème anglais w/ a few fresh berries or raspberry coulis/puree and a sprig of mint. What about ice cream sandwiches with a natural Vanilla Bean ice cream. Of course, on their own with a double espresso would be simply divine!

Cheers!

Patrick, good questions. The chocolate I use is usually around 70% cocao and the cocoa powder is indeed Dutched. I have updated the recipe as well.

I also wanted to reiterate that these cookies are best when not over baked. In fact, it is so important to me, that when I make these cookies I usually just bake off one (or two) at the beginning, just to test my oven temperature and my timing.

As for serving suggestions, I have served them with cafe latte ice cream and a few other desserts. I found the ice cream to be pretty good, but it does compete a bit with the star of the show, which are the cookies...but that could just be me. I like the idea of some nice berries or maybe a simply crème anglaise, as you suggested.

Good luck, I am sure you and your wife wife will love these cookies.

I especially like the idea of the "samples" you make before the batch....;-0
And good with a glass of milk I bet...

Hello,

I gave these a try and after refrigerating the batter for the five hours I noticed that it seemed hard and brittle. Is this normal or is it likely I make a mistake somewhere?

Thanks for looking!

After letting the batter sit at room temperature for awhile it softened up a bit and despite being a bit hard still worked out just fine and made excellent, rich, cookies. Great recipe, thank you!

I can't find any blackberry honey in my area (Philippines), can i use any alternative?

I couldn't find it either so I just used normal honey. The cookies still came out excellent. If you have time I suppose you could always order it online.

I have a problem in spite of following direction carefully after baking, my cookies fall apart too easily!!!making them difficult to eat as cookie fall apart in my hand??? what should I do to prevent this??? thank you
Tum

I guess without knowing all the details, it is hard for me to access what could have went wrong. This has never happened to me, so I am not sure what to say?

My first guess is that perhaps you baked them for a bit too long or your oven temperature was higher? Do you have an oven thermometer to test the true internal temperature of your oven?

Sorry I couldn't be of more help, I say try them again. Just make sure to rest the batter and perhaps try baking them for a bit less time, as every oven is different.

I will be making these cookies next week for breakfast service in school. I am positive that I will be successful in making these.

Would regular all-purpose flour work with this recipe?

We haven't tried this substitution ourselves. The almond flour gives these cookies their unique texture. They will be completely different using all-purpose flour and may not hold their structure. Cheers!

Do you flatten the cookies before baking them?

No we do not flatten them before baking. They will flatten naturally in the oven. Cheers!

I had to substitute acacia honey for the blackberry honey, but these still turned out great. We love that they freeze well, because the cookies are so rich a couple is enough!

I made these with Valrhona Manjari 64% chocolate, but I think the 66% Caraïbe will work even better so will give that a go the next time.

Help! I need somebody…help! I made a disaster out of the Chocolate Truffle Cookies. I used Ghirardelli 100% chocolate instead of 70%. I thought it will be the real truffle but it’s so bitter. I realize the error, but is there something I can add to rectify the batter? I only baked ½ of the batch and the rest is still in the refrigerator. The supermarket only carried 60% and 100% bars so I decided to purchase the 100% because Dawn mentioned that she uses 70%. I thought it would be better than the 60%. Now I think that the better decision would have been to have gotten 1 bar at 60% and the other at 100%. Am I correct?

Unfortunately, it will be difficult to rectify the batter at this point. I say, roll them in plenty of sugar and bake them off. Try to incorporate them into something sweet. For example, you could break up the cookies and serve them with some vanilla ice cream to cut the bitterness.

It is important to use the proper chocolate that a recipe calls for because the amount of cocoa mass in the chocolate will not only affect the flavor but it will have an impact on the result. By learning from our mistakes, this is how we get better at cooking and baking.

Make sure to take the lesson on the Basics of Quality Chocolate in the Cooking School. I think this will help a lot. Cheers!

I'm anxious to make these cookies. How do they freeze?

I am sure you could freeze them (form them into balls first) and then bake them from frozen. Cheers!

After refrigerating the batter overnight, I couldn't form these into balls. What did I do wrong?

I'm not entirely sure what you mean. Was the batter too hard? If so, to ease forming the cookies, you can let it sit at room temperature until it softens just. Cheers!

Today is my first time joining Rouxbe. I am so excited already. First recipe today will be Truffle cookies.

Can I use white chocolate instead of 70% chocolate and then what do I use instead of the Dutch chocolate powder.

No, you cannot use white chocolate for these particular cookies. There is no cocoa mass in white chocolate and it will be far too soft. You might want to watch the lesson the the Basics of Quality Chocolate for more information. Cheers!

Tried these tonight. I really likes then and while others said two was enough I ate 4! They reminded menif mini choc fondants.

I think many of my friends would find them a bit too strong so will try with a 62 cocoa next time I think.

Also any tips for rolling into balls as I wasted a lot of choc which melted onto my hands. O guess you could buy moulds and pour batter IMO them before putting in fridge?

A mini ice cream scoop or melon baller will help. You can wear foodsafe gloves or wash your hands and cool them down with cold water (dry thoroughly) in between several rolls. Who doesn't like mucky chocolate hands though? There are worse things I can think of - haha :-) Cheers!