So the holidays are over, and it’s that time of year where the windows are cold and the oven is warm! Well, to be honest, that’s typically the case, but let’s not dwell on that. The point is, if you’re anything like me, and you feel as if your mixer is an extension of your arm, there is nowhere that I (well, we) would rather be than in the kitchen whipping up something delightful!
Anywhoo- I have been itching to bake! But also, wanted to do something with ingredients that I have in the house. It’s cold and rainy/snowy outside, not exactly motivating factors to run out to the grocery store… Do you guys remember those Cookie Dough Cupcakes that I made about a million-and-a-half years ago? Well they were delicious so I borrowed some inspiration for my truffles!
The recipe was pretty simple; pretty much making chocolate chip cookies, but sans eggs! Which means, ladies and gentlemen, it’s perfectly acceptable to check on the dough, or consume a ball or two, as a “precooking snack!”
Cookie Dough Truffle Balls
- 1 sticks unsalted butter, softened
- 3/4 cup dark brown sugar
- 1 1/4 cups of flour
- 1 tsp of vanilla extract
- 1/2 tsp of salt
- 4 Tbsp milk
- 1/2 bag mini chocolate chips (or “as needed”!)
Mix the butter and brown sugar in the mixer until fluffy and delicious. Next add the vanilla and beat well; then stir in flour and salt. Mix until dough-ey (it’s an industry term). Then stir in the milk. Finally add in the (DARK) chocolate chips.
I formed the round truffles with my hands then stuck them in the freezer for 20 minutes. Meanwhile, I melted down some melting chocolate for dipping. Dark, of course!
Pop them in the fridge to chill before eating. Then I also wanted to try my hand at a dark chocolate truffle that I found on Pinterest (Oh, would you look at that, I posted a link to MY Pinterest page…Oops!)
Basically, what the truffle inside is comprised of is a thick chocolate ganache. About a cup of just boiling heavy cream poured on top of two cups of dark chocolate chips and chilled. A very delicious and easy recipe! Do this ahead of time, and chill the chocolate for at least 3 hours to overnight.
Dip em, cool em, eat em! These little guys were a pretty difficult to make, the dipping chocolate has to be cool enough that it won’t melt the very soft chocolate ganache filling. It can get a bit messy.
Hope you enjoyed! :) Happy baking!