Rich LOVES Cookie Dough (reminder here) so when I saw this recipe I knew that I needed to make it for his family’s Christmas Celebration! The best part about these truffles is that they are egg-free so you CAN eat your raw cookie dough (although I do not think they would bake well, but if anyone tries: let me know).
Although time consuming – this recipe was super easy (I need to work on the whole truffle thing, I think using higher quality chocolate might make it easier – not sure, but I got TONS of chocolate from Rich & his family for the holidays, so I can experiment and try to not gain weight in the coming months!) It went over really well and made plenty to go around.
RECIPE (as adapted from What Megan is Making)
- 1 stick (8 T) softened (room temp) unsalted butter
- ¾ cup packed brown sugar
- 2¼ cup flour
- 1 (14 oz.) can sweetened condensed milk
- 1 t vanilla extract
- 1½ lb. semisweet chocolate, coarsely chopped
- optional Mini chocolate chips
Cream butter and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.
Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls. Shape the chilled cookie dough mixture into approx. 1 inch balls (use a mellon baller!). Place on a wax paper-lined baking sheet and freeze for at least an hour.
When ready to dip the truffles, melt the chopped chocolate in a double boiler (or in the microwave at 50% power, stirring frequently). Using a toothpick, dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off. Now my chocolate never gets smooth enough to “drip” – so I can use some help with that OR I also add about a tablespoon of Crisco to the mix! Place truffles on waxpaper lined cookie sheet again and top if you choose quickly before the chocolate sets.
Store in the refrigerator and serve cold. These can also be frozen for longer storage. Makes about 5 dozen.
HAPPY NEW YEAR & HAPPY NEW COOKING!