Recipe: Chocolate Truffle Cookie

This recipe re-emphasizes the contrasting flavor combination of raspberry and chocolate visually by playing with texture and shape. We delicately balance a meticulous truffle sphere atop a rustic cookie shard next to a raspberry quarter. Texturally, you’ll find smooth ganache, crumbly cookie, and juicy raspberry.

It’s basically a dessert buffet in a bite. We couldn’t decide what we wanted here… a cookie, a mousse, some fruit or decadent chocolate… so we put them all in one bite! You’re welcome.


Cookie dough
Butter 98g
Sugar 75g
Dark chocolate 150g
Egg 1
Corn syrup 1/4 cup
Flour 125g
Cocoa powder 100g
Baking soda 1/2 tsp

Yields: 300-400 cookies

Heavy cream 225g
Dark chocolate 200g

Yields: 160 balls

Fresh raspberry


Cookie dough:
– Melt the butter, chocolate and sugar over a water bath, let cool
– Add the eggs and corn syrup
– Sift the dry ingredients together and mix in until dough forms
– Roll between parchment, bake at 325 until crispy
– Let cool, then break into shards

– Carefully bring cream to a boil
– Pour over the chocolate, let sit for 3 minutes
– Whisk the mixture until smooth
– Pipe into the silicone sphere mold and freeze
– Toss in cocoa powder before using

Mascarpone + raspberry

– Pipe small amount of ganache onto cookie shard
– Place truffle sphere on top of ganache (the trick is to not see the ganache)
– Add raspberry quarters on top of piped mascarpone

Eat and enjoy!

TJ Girard is a sought-after food designer and creative consultant, celebrated for staging theatrical, interactive food + beverage experiences. She now resides in California where her creativity is solar powered! TJ writes the Design Milk column called Taste.