Home > Desserts, Recipes > You Scream, I Scream, We All Scream For Truffles

You Scream, I Scream, We All Scream For Truffles

April 6th, 2012

It seems like truffles are popping up everywhere!  Maybe even taking over cupcakes.  I love them, especially since you can keep them in the freezer and pop a few in your mouth anytime you want.  These are pretty rich, but not overly sweet.  I love them and find myself sneaking into the garage freezer all the time.  My boys would be too if they could reach it.

Chocolate Chip Cookie Dough Truffles

Cream the butter and brown sugar until light and fluffy.  Beat in the flour, condensed milk and vanilla until smooth.  Stir in the semisweet chocolate chips.  Cover and chill until the mixture is firm enough to shape into balls.  About 30 minutes.

Shape the dough into 1-inch balls.  Place on a baking sheet lined with waxed paper.  Freeze for 2 hours.

Melt the bittersweet chocolate chips in the microwave at 30 second intervals until melted or in a large bowl over a pot of boiling water.  Dip each chilled ball into the melted chocolate using a toothpick, letting any excess drip off.

Return to the baking sheet lined with waxed paper and chill in the refrigerator until set.  Obviously it makes a ton.  Place in resealable plastic freezer bags and store in freezer.  Serve cold.

Recipe: Chocolate Chip Cookie Dough Truffles

Serves 45
Prep time 15 minutes
Meal type Dessert

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 1/4 cups all-purpose flour
  • 14 oz. can sweetened condensed milk
  • 1 tsp. vanilla
  • 1 cup mini semisweet chocolate chips
  • 24 oz. bittersweet chocolate chips

Directions

Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the flour, condensed milk and vanilla until smooth. Stir in the semisweet chocolate chips. Cover and chill until the mixture is firm enough to shape into balls. About 30 minutes.
Shape the dough into 1-inch balls. Place on a baking sheet lined with waxed paper. Freeze for 2 hours.
Place the bittersweet chocolate chips in the microwave at 30-second intervals until melted. I prefer to place chips in a large bowl over a pot of boiling water until melted. Dip each chilled ball into the melted chocolate using a toothpick, letting any excess drip off. Return to the baking sheet lined with waxed paper. Return to the fridge to chill until set. Place in resealable plastic freezer bags and store in the freezer. Serve cold.

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  1. April 9th, 2012 at 10:43 | #1

    I made these over the holiday weekend and they are SOOOO GOOD!!! Unfortunately, after I dumped in the sugar and butter, I realized that, in our recent decluttering to put our house on the market, the hand mixer got packed in addition to the Kitchen Aid. I didn’t really want to bother a neighbor, so I decided to use my immersion blender. It worked well…until I saw a spark and it started smoking. Oops. Guess the Easter Bunny might belatedly be bringing me a new one–but thank goodness the “dough” part was already pretty much mixed!

    Thanks for sharing such yummy recipes!!

  2. April 9th, 2012 at 10:50 | #2

    Shoot!!! I broke mine too making a shortbread dough! So glad you enjoyed them!!@emk

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