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Tantilizingly tasty truffles from the kitchens of
kajitorataotsu
Want that indulgence of raw cookie dough without the risk of raw eggs? Here's away to satisfy those tempting desires~
I found this truffle recipe while browsing tumblr one day and was definitely going through a cookie/sweets craving because I opened and printed the recipe within minutes.
Cookie Dough Truffles
Ingredients:
-8 tbsp unsalted butter, room temp
-3/4 cup brown sugar, packed
-2 1/4 cup All Purpose (AP) flour
-1 14oz can sweetened condensed milk
-1 tsp vanilla
-1/2 cup mini semisweet chocolate chips
-1 1/2 lbs semisweet or bittersweet chocolate
-1/2 cup white chocolate chips
Directions:
1. Combine the butter and brown sugar in a mixer bowl and cream until mixed well and evenly, about 2 minutes on high. Add in the flour, sweetened condensed milk, and vanilla. Mix until smooth and all flour is moistened. Mix in the mini chocolate chips. Cover the bowl with plastic wrap and refrigerate for about 30 minutes until firm enough to form balls.
2. Portion out the chilled cookie dough into 1-1 1/2inch balls (we have a portioning scoop, 40 count, and it ended up making about 1 1/2inch balls, exactly 30 in total). Place the dough balls onto a baking sheet lined with wax paper. Cover loosely (or not at all, I didn't) and place into the freezer to chill again for about 1-2 hours (This sets the dough and helps prevent it from thawing so quickly when dipping in the chocolate).
3. When the truffles have chilled enough, melt the semisweet chocolate in a microwavable bowl in 30 second segments, gently stirring between each heating to mix the chips smoothly. When the chocolate is ready to be used, take a skewer and dip each truffle one at a time. You may need to use a spoon to help fully coat the truffle (either way, get ready to get dirty, the chocolate is sticky and oh so good!). Shake off excess chocolate and place onto the wax-lined tray(s). If the truffles start to become soft again, do not be afraid to let them chill for about 20 minutes in the freezer again (it's hard to do because of how tempting they are, but we all have to make sacrifices every once in a while). When all truffles are coated, pop the tray(s) back into the freezer for about 5 minutes to set the coating.
4. Melt the white chocolate in the same fashion as the semisweet. Drizzle the chocolate over the top of the truffles. Chill for another 5 minutes in the freezer to set the drizzle.
Enjoy!
They take quite a bit of time, but they end up being worth the effort and then some. These little buggers are so rich, one can easily sate a person for a day or so. I found out that letting them chill for a day after fulling making them actually helps the flavor of em, I don't fully know why, but I'm guessing with all the recently warmed chocolate, the flavors all blend together at first and it can be a bit overwhelming. Letting them chill helps and brings a bit more flavor to em and isn't just a mouthful of really sweet chocolate.
Like I said in the personal note in the directions, I used a 40-count portioning scoop to make these and got exactly 30 truffles with all the batter I had, scraping the sides and all. Quite a few to where you can share with friends and family easily.
A crazy idea that me and my dad were talking about, instead of making chocolate chip cookie dough, why not use something else? Crushed M&M's, Oreo's, candy canes, etc. Get creative and make some interestingly tasty truffles!
Don't eat too many before finishing em up though, no one likes having stomach aches!
Allergy warning – recipe contains dairy & egg products
Tantilizingly tasty truffles from the kitchens of
kajitorataotsu******************************Want that indulgence of raw cookie dough without the risk of raw eggs? Here's away to satisfy those tempting desires~
I found this truffle recipe while browsing tumblr one day and was definitely going through a cookie/sweets craving because I opened and printed the recipe within minutes.
Cookie Dough Truffles
Ingredients:
-8 tbsp unsalted butter, room temp
-3/4 cup brown sugar, packed
-2 1/4 cup All Purpose (AP) flour
-1 14oz can sweetened condensed milk
-1 tsp vanilla
-1/2 cup mini semisweet chocolate chips
-1 1/2 lbs semisweet or bittersweet chocolate
-1/2 cup white chocolate chips
Directions:
1. Combine the butter and brown sugar in a mixer bowl and cream until mixed well and evenly, about 2 minutes on high. Add in the flour, sweetened condensed milk, and vanilla. Mix until smooth and all flour is moistened. Mix in the mini chocolate chips. Cover the bowl with plastic wrap and refrigerate for about 30 minutes until firm enough to form balls.
2. Portion out the chilled cookie dough into 1-1 1/2inch balls (we have a portioning scoop, 40 count, and it ended up making about 1 1/2inch balls, exactly 30 in total). Place the dough balls onto a baking sheet lined with wax paper. Cover loosely (or not at all, I didn't) and place into the freezer to chill again for about 1-2 hours (This sets the dough and helps prevent it from thawing so quickly when dipping in the chocolate).
3. When the truffles have chilled enough, melt the semisweet chocolate in a microwavable bowl in 30 second segments, gently stirring between each heating to mix the chips smoothly. When the chocolate is ready to be used, take a skewer and dip each truffle one at a time. You may need to use a spoon to help fully coat the truffle (either way, get ready to get dirty, the chocolate is sticky and oh so good!). Shake off excess chocolate and place onto the wax-lined tray(s). If the truffles start to become soft again, do not be afraid to let them chill for about 20 minutes in the freezer again (it's hard to do because of how tempting they are, but we all have to make sacrifices every once in a while). When all truffles are coated, pop the tray(s) back into the freezer for about 5 minutes to set the coating.
4. Melt the white chocolate in the same fashion as the semisweet. Drizzle the chocolate over the top of the truffles. Chill for another 5 minutes in the freezer to set the drizzle.
Enjoy!
They take quite a bit of time, but they end up being worth the effort and then some. These little buggers are so rich, one can easily sate a person for a day or so. I found out that letting them chill for a day after fulling making them actually helps the flavor of em, I don't fully know why, but I'm guessing with all the recently warmed chocolate, the flavors all blend together at first and it can be a bit overwhelming. Letting them chill helps and brings a bit more flavor to em and isn't just a mouthful of really sweet chocolate.
Like I said in the personal note in the directions, I used a 40-count portioning scoop to make these and got exactly 30 truffles with all the batter I had, scraping the sides and all. Quite a few to where you can share with friends and family easily.
A crazy idea that me and my dad were talking about, instead of making chocolate chip cookie dough, why not use something else? Crushed M&M's, Oreo's, candy canes, etc. Get creative and make some interestingly tasty truffles!
Don't eat too many before finishing em up though, no one likes having stomach aches!
******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 800 x 533px
File Size 252.4 kB
Comments