Easy Peasy Truffles

I cam across this super easy idea for truffles over the holidays. With a little tweaking here and there, I present to you the first of many food based blogs on my site. :)

Cookie Dough Truffles

8 tbsp. unsalted butter, at room temperature (margarine can be used, but butter works better)
¾ cup light brown sugar, packed (white sugar is ok if you don't have brown sugar)
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract (substitions ok)
½ cup mini semisweet chocolate chips ( I use normal size chocolate chips)
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips or sprinkles (for garnish)

Cream the butter and sugar 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 is firm enough to form balls.

Use a small cookie dough scoop (or a melon ball scoop works fine) to form 1 inch balls. Place on a wax paper-lined baking sheet and freeze for a minimum 1-2 hours. Can also be moved to a container and frozen for later use.

When ready to dip the truffles, melt the chopped chocolate in a double boiler (or in the microwave at 50% power, stirring frequently). Using a toothpick, dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off. (If the cookie dough balls become too soft, return them to the freezer to chill for 30 minutes.) Transfer the dipped truffles 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.




 Variations:
1. Replace the vanilla extract with peppermint and use crushed candy cane instead of chocolate chips. This makes a nice festive truffle. Also, the chocolate used for coating could be switched to white chocolate.
2. Use chopped cranberries and nuts for a fruity truffle. After coating in chocolate, sprinkle coconut on top or roll in it to cover the whole truffle.
3. Use peanut butter chips instead of chocolate to make a peanut butter truffle. You can sprinkle or roll in crushed peanuts for a crunchy treat.

            


Store in the refrigerator (for up to 2 weeks) and serve cold. . Makes about 5 dozen.