I know, I know. I’m a week + 3 days late for this post. I’m sorry.
But! It’s NEVER the wrong time to make, eat or give truffles.
So! I’m right on time.
Yes, it’s true. I made these chocolate cookie dough truffles on Valentine’s Day for my Valentine. I thought about making them in advance so I could post it on the right day. But no matter if I made them 1 week or 1 day ahead of time, I knew there would be zero left on the actual day. These things are dangerous (in the most wonderful way).
And I needed to make my husband one of his favorite desserts on the day of love. So love (and chocolate) won.
But you should still make these because it’s been a week + 3 days since you’ve stuffed yourself with chocolate. And that means it’s a perfect day for chocolate cookie dough truffles.
Chocolate Cookie Dough Truffles
Adapted from What Megan’s Making
Keywords: dessert chocolate Christmas Easter
Ingredients (5 dozen)
- 8 tbsp. unsalted butter, softened
- ¾ cup light brown sugar
- 2¼ cup all-purpose flour
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
- ½ cup mini semisweet chocolate chips
- 10-12 oz. semisweet chocolate chips
- Mini chocolate chips, optional (for garnish)
1. Blend the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until smooth. Fold in the chocolate chips.
2. Cover mixture with plastic wrap and refrigerate until the mixture is firm enough to form balls. Shape the chilled cookie dough mixture into 1 inch balls then place on a baking sheet lined with wax paper and freeze for 1-2 hours.
3. When ready to dip the truffles, melt the chopped chocolate in a double boiler, stirring constantly. Dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off (I found using a toothpick to dip them helped to avoid making too much of a mess). If the cookie dough balls become too soft, return them to the freezer to chill for 30 minutes.
4. Transfer the dipped truffles to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle them on top before the chocolate sets (you’ll have to do this quickly). If you’re going for the “chocolate strips,” simply take a spatula or spoon with melted chocolate and motion back-and-forth over cookie dough balls that are placed over wax paper. One the chocolate is dry, turn them over and repeat on the other side.
5. Store truffles in the refrigerator and serve cold. These can also be frozen for longer storage.
~Any fun plans for the weekend?