Thursday, December 6, 2012

Cookie Dough Truffles

These cookie dough truffles are made with condensed milk instead of eggs, so you can eat it "raw" and not worry about salmonella. Genius! I don't always have the luxury of time, and I love recipes like this because I can make the cookie dough and shape them one day, and then the next day after school/work I'll melt some chocolate and dip the truffles and decorate them. Maybe you just want to have a contingency bag of cookie dough balls in your refrigerator in case of an emergency- never hurts! 

adapted from Annies-Eats.

8 tbsp. unsalted butter, at room temperature
3/4 Cup light brown sugar, packed
2 1/4 Cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
1 1/2 lb. good quality semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)
chopped toasted walnuts or pecans (for garnish)


With an electric mixer on medium, cream the butter and sugar until light and fluffy (about two minutes). Keep mixing and add flour, sweetened condensed milk and vanilla. Once smooth mix in the chocolate chips. Cover with plastic wrap and put into the fridge to set for thirty minutes. During this time you can clean your kitchen...drink some wine... or watch cute cat youtube videos.

Grab a spoon or small ice cream scoop and roll into 1-11/2 inch balls. Place on a wax lined plate and pop  into the freezer to harden for 1-2 hours, or until you're ready to use them. If you don't put them on wax paper they will be hard to get off the plate. Trust me. : ) 

Melt the chopped chocolate in a heatproof bowl in the microwave. Only microwave for 20 seconds at a time, then stop to stir. It is very important that you do not microwave for longer than 20 seconds at a time because the chocolate will burn. You can also place the bowl over a double boiler with simmering water, and let the heat gently melt the chocolate. Keep an eye on it regardless!
Dip each chilled truffle, rolling to coat in chocolate, and gently shake to remove the excess. The balls should stay frozen, and if they become too warm pop them back in the freezer. Place each dipped truffle on a tray with wax paper and garnish with a few mini chocolate chips, or chopped toasted walnut bits. Or anything you want really... When all the truffles have been dipped put them in the refrigerator until ready to eat!

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