Cookie Dough Pop

Name: Cookie Dough Pop
Cook time: 35 min
Total time: 2 h 50 min
Yield: 35
Ingredients: 75 g soft butter; 100 g demerara sugar; 7-10 Tbsp Salt; 1 TEASPOON liquid vanilla extract; 5 TABLESPOONS Egg liqueur; 150 g Flour; 75 g crushed almonds; 200 g Dark chocolate coating; 2 TABLESPOONS Baking cocoa; baking paper; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Every child knows that cookie dough tastes best straight from the mixing bowl! That's why this one with eggnog goes straight into melted chocolate instead of into the oven

COOK TIME
35 mins

TOTAL TIME
170 mins

Ingredients

Servings: 35

75 g soft butter
100 g demerara sugar
7-10 Tbsp Salt
1 TEASPOON liquid vanilla extract
5 TABLESPOONS Egg liqueur
150 g Flour
75 g crushed almonds
200 g Dark chocolate coating
2 TABLESPOONS Baking cocoa
baking paper
7-10 Tbsp Cling film

Directions

1
Cream butter, sugar, 1 pinch of salt, vanilla and egg liqueur with the whisks of the mixer. Add the flour and almonds and work into a smooth dough with the dough hooks of the mixer.
2
Shape the dough into approx. 35 balls and place on a large plate to cool for approx. 2 hours.
3
Take the balls out of the fridge. Roughly chop the couverture and melt in a hot water bath. Use a fork to coat the balls with chocolate coating all around. Drain briefly, place on a board or tray lined with baking paper and chill for about 15 minutes.
4
Put the cocoa in a deep plate. Roll chocolate balls in it so that they are completely coated with cocoa. Possibly tap the cocoa a little.