These Chocolate Chip Cookie Dough Truffles give you the taste without the no-no of raw eggs. (Sorry I can't take the calories out, too!) I made these for Christmas and decorated part of them with snowflakes and Christmas trees. I used Valentine's decorations on some and stuck them in the freezer for safekeeping for the February 14 holiday.
They are a little bit labor intensive and messy with all the steps and the chocolate dipping. But they were a hit at family Christmas celebrations. Enjoy!
3/4 cup light brown sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 14-oz. can sweetened condensed milk
1 cup miniature semi-sweet chocolate chips
Chocolate or almond bark for dipping
Sprinkles, decorations, etc. for topping the truffles
In a large bowl of an electric mixer, cream together butter and brown sugar. Add vanilla. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar. Beat in sweetened condensed milk and mix until well combined. Stir in semi-sweet chocolate chips.
Cover bowl and refrigerate until dough is firm, at least 1 hour. Use cookie scoop to scoop out heaping tablespoonfuls, roll into balls and place on waxed paper-lined cookie sheet. Place all the rolled balls back in the refrigerator until you are ready to dip them in chocolate.
Melt chocolate in a glass bowl in the microwave on 70 percent power and stirring every minute until smooth. Don't burn! Use a fork to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with rest of the dough balls. Keep them refrigerated until ready to serve.
For a variation, you can roll part of the truffles in almond bark, giving a white chocolate coating on the outside. I used real dark chocolate for the coating, which was a nice contrast to the sweet filling.
Yield: 3 to 4 dozen truffles.
Tomorrow: Another treat for your Valentine!
***Today I'm linked to Two Maids a Baking.