I wanted to use pink chocolate to coat no-bake cookie dough truffles, but I didn’t have any oil-based or powdered food color to tint my white chocolate. I had to think of how to tint white chocolate pink naturally without using food coloring so I took stock of what I had at hand.
White chocolate, which isn’t really chocolate as it doesn’t contain cocoa solids, is made up of cocoa butter, milk solids and some sugar. Just like regular chocolate, it will seize if water is added to it. I thought if I could figure out how to color canola oil, then I could tint white chocolate.
Then again, unlike water, oil itself is not a solvent making it quite a challenge to give it some color. I had a whole uncooked red beetroot in the fridge that I wanted to put to use. It was an extra beet from my earlier pink potato salad.
My guess was if I cut the beet into cubes and add it to canola oil then apply some heat by microwaving it, the beet would impart some color.
What happened was the beet cubes released a lot of tiny particles into the oil. By stirring these beet particles, it gave an illusion of color as each particle became evenly dispersed and suspended within the oil. The beet particles were neutral in taste but were enough to turn the oil red. And so I used this mixture to tint white chocolate pink without altering the flavor of the white chocolate in any way.
Melt the white chocolate in a double boiler until smooth, then add the red oil one teaspoon at a time for a total of about 15 – 18 teaspoons or 5 to 6 tablespoons. You won’t need the entire half cup of red oil. I just found a half cup easier to mix and work with than if I used a smaller amount. If the redness of your oil is more saturated than mine, you may need to add less oil to the white chocolate. Your gauge is, the color of the white chocolate should now be pink and the consistency should be loose for easy dipping.
I also melted some regular semi-sweet chocolate for variety. The shaped cookie dough is firm when cold making it easier to handle and dip.
Pink chocolate cookie dough truffles freshly dipped in white chocolate tinted pink—that’s a tongue twister.
I placed an optional maraschino cherry in some of the truffles to add some interest. You can add something else inside or omit this option. They’re already delicious just as they are with the mini chocolate chips adding some crunch and texture.
How adorable would these pink chocolate cookie dough truffles be for Valentine’s Day, Easter or any weekend when you’re feeling creative but don’t necessarily want to turn on the oven.
Keep the cookie dough truffles chilled in an airtight container.
Happy Valentine’s Day!
- 1 ½ (3 sticks) unsalted butter (339 g)
- 1 cup powdered sugar (108 g)
- 1 teaspoon vanilla extract (4 g)
- ½ teaspoon salt (4 g)
- 3 cups all-purpose flour (339 g)
- 1 cup mini semi-sweet chocolate chips
- ½ cup canola or any light vegetable oil (this is more than is needed, but it’s easier to mix than if the oil was less)
- 1 uncooked red beetroot
- 15 – 18 teaspoons red oil (5 – 6 tablespoons)
- 12 ounces white chocolate
- 5 – 6 teaspoons canola or any light vegetable oil (1 ½ to 2 tablespoons)
- 12 ounces semi-sweet chocolate
- Maraschino cherries (drain well and pat dry)
- With the flat beater of a stand mixer, beat butter until light and smooth.
- Gradually add powdered sugar. Mix in salt and vanilla extract. Beat until well blended.
- Add flour and beat until well combined.
- Beat in mini semi-sweet chocolate chips until evenly distributed.
- Shape the cookie dough into balls about 1 ¼ – 1 ½ inches with an optional maraschino cherry inside each ball. Cold cookie dough balls are easier to work with before dipping in chocolate. To firm them up so that they keep their rounded shape, freeze if dipping in chocolate immediately or chill in refrigerator if coating the dough balls the next day.
- Peel and slice the uncooked red beetroot into cubes and add to the canola oil.
- Microwave for about 30 seconds with a loose cover in case the beets pop as they release a small amount of moisture.
- You want some specks of beets floating in the oil. Remove all of the beet cubes from the oil, but not the specks. Stir the oil very well about 3 – 4 minutes to evenly distribute the beet particles. The oil will turn an even red as the particles are evenly distributed and suspended within the oil. If the oil is not red enough, return 2 or 3 cubes of beets in the oil and microwave for about 10 – 20 seconds more. Remove the beet cubes from the oil and stir well.
- Melt the white chocolate in a heat proof bowl on top of a pot of simmering water. The water in the pot should not touch the bottom of the bowl.
- Once the white chocolate is completely smooth and melted, turn off the heat but leave the bowl on top of the pot to keep the white chocolate warm.
- Add the red oil one teaspoon at a time stirring well. Stir the oil again before adding to the white chocolate in case some of the beet particles have settled at the bottom. Depending on how red your oil is, you’ll need a total of about 15 to 18 teaspoons (5 to 6 tablespoons). Do not use the entire half cup of red oil. Use only enough so that the consistency of the white chocolate is loose enough to coat the cookie dough smoothly and the color should be a pale pink.
- Melt the semi-sweet chocolate in a heat proof bowl on top of a pot of simmering water. The water in the pot should not touch the bottom of the bowl.
- Once the chocolate is completely smooth and melted, turn off the heat but leave the bowl on top of the pot to keep the chocolate warm.
- Add the canola oil one teaspoon at a time stirring well. You’ll need a total of about 5 to 6 teaspoons of oil (1 ½ to 2 tablespoons) so the chocolate is loose enough to coat the cookie dough smoothly.
- Keep the pink chocolate and regular chocolate on the double boiler with the heat off.
- The chilled cookie dough balls should be firm so they’re easier to handle. One at a time, dip the cookie dough balls in the chocolate and place them on a sheet lined with waxed paper.
- If the dipping chocolate starts to firm up, turn the heat on to the lowest setting to keep the consistency loose.
- Give the cookie dough truffles a quick freeze to let the chocolate set.
- Once the chocolate is set, you can dip the tip of the truffles in the other color if you want a two-tone effect. Freeze again to let the chocolate set.
- Keep the cookie dough truffles chilled in an air tight container.
Pink Chocolate Cookie Dough Truffles and How to Tint White Chocolate Pink Naturally