Wednesday, December 5, 2012

Weekly Recipe: Cookie Dough Truffles

I made these little gems this summer for my mom's 70th birthday party, but I thought they were fitting for the holiday season as well.  The recipe yields quite a few and you can make them now, freeze them, and then give them as gifts whenever you want.  They've been a big hit every time I've served them, so I think they appeal to a wide audience of taste buds (even my non-chocolate taste buds!).

Cookie Dough Truffles
from:  What Megan's Making

8 T. butter, at room temperature
3/4 cup packed light brown sugar
2 1/4 cups flour
1 (14oz) can sweetened condensed milk (fat-free is fine)
1 tsp vanilla extract
1/2 cup mini semisweet chocolate chips
1 1/2 lb. semisweet (or bittersweet) chocolate, coarsely chopped
mini chocolate chips for garnishing

Cream the butter and sugar until light and fluffy, about 2 minutes.  Beat in the flour, condensed milk, and vanilla until incorporated and smooth.  Stir in the 1/2 cup chocolate chips.  Cover and refrigerate until the mixture is firm enough to form balls.  

Shape the chilled cookie dough mixture into 1-inch balls.  Place on wax-paper lined baking sheet and freeze 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in a double boiler.  Using a strong toothpick, dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off.  (If the cookie dough becomes too soft, return it to the freezer to chill for 30 minutes.)  Transfer the dipped truffles to a wax paper lined surface.  If using mini chocolate chips for garnishment, sprinkle on top quickly after dipping each truffle before the chocolate sets.

Store in refrigerator and serve cold.  These can also be frozen for longer storage.

Yields 4-5 dozen.

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