I am on a truffle frenzy. After the oreo cheesecake truffles that I made a few weeks ago, I’ve been asked by friends to make them over and over. My friends somehow think that they are really complicated or something because out of everything I’ve made that’s what they want. Uh guys, it’s literally 4 ingredients. Are you sure you don’t want something more complicated? But nope they want oreo truffles. I guess the heart wants what the heart wants. Or the stomach wants what the stomach wants? I don’t know. But! I’ve found another truffle that knocked their socks off– that’s right — the cookie dough truffle. This past week I made dinner for a few people for my friend Charles’ birthday. I made the terrific tomato and mozzarella pasta al forno, some italian sausage in pasta sauce, and cookie dough truffles. Dinner went swimmingly and we all had a really good time. However, by the time we finished eating dinner we were all stuffed. I’m not sure many of us made it to dessert until much later. From what I’ve heard, most of my friends and roommates think that these are better than the oreo truffles. I’m an oreo girl though so I’d have to say the oreo truffles are still #1 in my book but these are amazing too. The best part? There’s no egg in this recipe so you don’t have to worry about eating raw eggs!
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 (14 oz.) can fat free sweetened condensed milk
1/2 cup mini semi-sweet chocolate chips
2 cups regular semi-sweet chocolate chips
2 tbsp vegetable shortening
In a bowl attached to a stand mixer, beat butter and brown sugar until light and fluffy. Add vanilla extract and continue beating. Alternating, add the flour and the sweetened condensed milk, beating well in between each addition. Stir in the 1/2 cup of the mini chocolate chips. Scoop out 1-tablespoon balls onto parchment paper. Place the balls into the refrigerator for an hour to firm up. When they are firm, take them out of the refrigerator. Roll the dough into smooth balls with the palms of your hands. In a microwave safe bowl, add the 2 cups of chocolate chips and vegetable shortening. In 30-second increments, melt the chocolate in the microwave, stirring well after each time. It should take a max of four 30-second intervals, but will be different for every microwave. Make sure you do not scorch the chocolate. Then, roll the cookie dough balls in the chocolate and remove with a fork, tapping off any excess chocolate. Place on parchment paper. Repeat until all of the balls are covered in chocolate. Return the baking sheet to the refrigerator for an hour or until the chocolate is firm. Store in the refrigerator in a tupperware container.
Makes approximately 48 truffles.
Source: Recipe adapted from Chocolate & Carrots