Friday, December 31, 2010

Cookie Dough Truffles

The interesting thing about fantastic recipes found on the Internet is that most are viral so you really don't know where they originated, even though better blogs usually give credit where credit’s due.

Take this amazing (and amazingly egg-free) recipe for Cookie Dough Truffles as an example. Someone brought them into work as a treat, and said she got the recipe from one of her favourite blogs, The Girl Who Ate Everything, who in turn got if from Annie’s Eats, who adapted it from Mel’s Kitchen, who snatched it from Taste of Home, where this contest-winning recipe first appeared circa-2005 -- and with the inclusion of walnuts, no less.

Now it’s here, on the National Nosh.

Where will it show up next? Only Kevin Bacon knows for sure, but for the time being, here’s the scrumptious recipe.

Cookie Dough Truffles


8 Tbsp unsalted butter, at room temperature

¾ cup light brown sugar, packed

2¼ cup all-purpose flour

1 (14 oz.) can sweetened condensed milk

1 tsp vanilla extract

½ cup mini semisweet chocolate chips

1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)


1. Combine the butter and sugar in a mixing bowl and cream 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 has firmed up enough to form balls.

2. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

3. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer 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. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Source: Originally from Taste of Home

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