How to make it

  • In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  • Mix in milk and vanilla.
  • Stir in flour and salt and mix on low speed (or by hand) until incorporated.
  • Stir in chocolate chips.
  • Cover and chill dough for 30 minutes or until firm enough to handle.
  • Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper.
  • Place sheets in the freezer for at least 15 minutes.
  • Meanwhile, melt chocolate candy coating in a double boiler or microwave according to package directions, being careful not to overheat it.
  • Using a fork or dipping tool, dip truffles one at a time in candy coating to cover.
  • Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets to set.
  • If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles-or simply drizzle coating with a fork for an abstract finish.
  • Refrigerated in an airtight container, truffles will keep for up to 1 week, though I dare you to make them last that long.
  • Reprinted with permission from The Cookie Dough Lover's Cookbook, by Lindsay Landis, copyright (c) 2012. Published by Quirk Books.

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