Ever since I visited Momofuku Milk Bar Midtown in New York City, I’ve been dreaming of their birthday cake truffles. Searching the internet for a copycat recipe. Dreaming. Searching. Dreaming. Searching. You get the picture. They were that addictive for me. Not enough to hop in the car, then onto a train, and travel over 2 hours just to have a few–but enough to occupy my thoughts often.
These aren’t them, but they’re getting closer.
I discovered the cake batter cookie dough (and cake batter cookie dough truffles) on Willow Bird Baking, a site with delectable treats and gorgeous photography. Actually, I really should be working on my cheesecake for her challenge, but instead, these caught my eye and I had to see if they could recapture the essence of the object of my obsession.
They don’t claim to be a copycat and they’re not. But there is a sense of them being more than cookie dough there and perhaps with a bit of tweaking, they could be “the one” that will fulfill my cravings when Momofuku is an impossibility. I did find that rolling the cookie dough balls in Fruity Pebbles before popping them in the fridge to chill got them closer to what is in my memory, but they taste great even without the Pebbles. Now if only I could get the white chocolate a little thinner…
You can find the recipe for the cake batter cookie dough on http://willowbirdbaking.wordpress.com, as well as her instructions for turning it into truffles. I used Trader Joe’s vanilla cake mix and Ghirardelli white chocolate baking bars instead of candy melts in preparing mine. I feel they taste best at room temperature, though I do store them in the refrigerator in a covered container. Mmmm… as close to popping bon bons on the couch as this SAHM has ever done!