Anyway, today I decided it was necessary to celebrate my unbirthday. I've had a rough week and I felt compelled to make something yummy. Granted, I bake something every weekend (and I plan to bake again for Valentine's Day tomorrow) but I wanted something different than my usual cookies. Hell, life is short. Eat dessert!!
I saw a recipe for these truffles on one of my favorite food blogs, Annie's Eats. Seriously, this woman is amazing and always posts incredible recipes. Check out her site!! These truffles appealed to me so I decided to bake them up. I had all of the ingredients on hand so it was a win in all directions!
These were very easy to make. My only complaint is about myself and my inability to dip things into chocolate without making a total mess. Seriously, if you look at the picture from Annie's blog, there is a significant difference. There was a total disaster going on in my kitchen. We were out of toothpicks so I was trying to use forks, spoons and anything that could possibly dip the dough balls in the chocolate. Somehow, I managed to get smudges of chocolate on every crevice in our kitchen. Oh well. It was worth it!
adapted from Annie's Eats who adapted from My Kitchen Cafe
Yield: I got about 33 but I think you can probably get more if you make them smaller.
- 8 tbsp. unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- 2¼ cup all-purpose flour
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
- ½ cup mini semisweet chocolate chips
- 1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
- Mini chocolate chips (for garnish)
- Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.
- Stir in the chocolate chips.
- Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
- Shape the chilled cookie dough mixture into 1-1½ inch balls.
- Place on a baking sheet lined with wax paper.
- Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
- When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water.
- Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess.
- If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.
- Transfer to a wax-paper lined surface.
- If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.
- Once all the truffles have been dipped, store them in the refrigerator until ready to serve.