Store bought candy for Valentine’s day does not cut it for me…take note future boyfriend! I decided to make homemade truffles for my coworkers, especially since we had a 2 hour long staff meeting that day! I first had these truffles a few years ago. My amazing roommate at the time and a mutual friend made these all day…and I devoured them once I got home from my internship! Cookie dough is amazing by itself, but covered in chocolate and hardened into a truffle makes it even better.
PS….there are no eggs involved in this recipe so you may eat away safely!
8 T 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 semisweet (or bittersweet) chocolate, coarsely chopped
Sprinkles for garnish
Combine butter and sugar in mixing bowl. With electric mixer, cream together on medium-high speed until light and fluffy, ~2 minutes. Add in the sweetened condensed milk and vanilla until incorporated and smooth. Gradually add the flour in. Stir in the chocolate chips. Cover bowl with plastic wrap and refrigerate until mixture has firmed up enough to form balls. Note: can place bowl in freezer to speed up the process.
Shape the chilled cookie dough mixture into 1-1 1/2″ balls. Place on a baking sheet lined with wax/parchment paper. Transfer sheet to freezer and chill 1-2 hours.
When ready to dip the truffles, place the chopped chocolate in double boiler (homemade double boiler: stack two same size sauce pans on top of each other, simmering water in the bottom one and chocolate in the top one). Dip each chilled cookie dough ball, one at a time, coating in chocolate completely and remove with a fork. Shake gently to remove excess chocolate. Transfer to wax/parchment paper lined baking sheet. Garnish with sprinkles before the chocolate sets. Once all the truffles have been dipped, store in air-proof container in the refrigerator.
Original source here