Churro Truffle Bombs
These bite-sized churro balls are packed with sweet and creamy chocolate, then rolled in cinnamon sugar. Dip in a homemade caramel sauce for a sinfully sweer dessert.
Servings: 20 Churro Truffle Bombs
Ingredients
- 1 pound pizza dough store bought or homemade
- 20 unwrapped chocolates {see notes}
- 3 tablespoons butter melted
- ½ cup cinnamon sugar {½ cup sugar + 1 teaspoon cinnamon}
- Optional: Caramel Sauce for dipping or Kahlua-infused whipped cream
Instructions
- Preheat the oven to 375 degrees. Brush 20 mini muffin tin wells with butter, or spray with non-stick cooking spray. Set aside.
- On a lightly floured surface, roll out the pizza dough into a rectangle, about ¼ inch thick. Using a pizza cutter, slice the dough into 5 columns and 4 rows to make 20 pieces.
- Place a piece of chocolate in the center of each dough square and wrap it in the dough, making sure there are no gaps so the chocolate doesn't run out during baking. Continue until all 20 pieces of dough are filled with chocolate.
- Dunk each ball of dough in the melted butter, allowing the excess to drip off. Roll in cinnamon sugar to coat completely. Place each ball of dough in a muffin tin well.
- Bake for 10-12 minutes or until the dough is fully cooked. Cool slightly before serving {the chocolate in the center will be very hot!}. Serve with caramel sauce for dipping or Kahlua-infused whipped cream.
Notes
I tried these using a few different types of chocolate, including good quality truffles. While the truffles still worked, they also liquefied completely and some of the chocolate leaked out of the dough during baking. I recommend using a thick chocolate like a Hershey's Kiss -- you can fit two in there if you put them back to back. {I used Hershey's Chocolate Eggs leftover from Easter and they worked well.} Feel free to experiment with your favorite chocolates!