We're making Cookie Dough Truffles today.
Cookie Dough Truffles
1/2 C. butter, softened
3/4 C. packed brown sugar
2 C. all-purpose flour
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
1/2 C. miniature semisweet chocolate chips, or reg. chocolate chips, chopped
1/2 C. walnuts, optional
1-1/2 lbs. semisweet candy coating (or chocolate almond bark), chopped
1. In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts.
2. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours, or until firm.
3. In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating, place on waxed paper. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies.
Since I had already made a batch of these a month or so ago, and froze half, I just pulled some out of the freezer.
They were a little large, though...
...So I decided to downsize them to these smaller little guys. I just let them thaw a little, and then broke them in half and rolled them again.
Put most of them in the freezer to keep them firm, and keep a few out.
Now, commence the dipping procedure.
Lift. Tap off excess chocolate. Scrape gently on side of dish.
Using two forks, scoot the truffle onto a piece of waxed paper. Admire it's pretty shiny-ness.
Let them harden for a bit. Depending on the kind of chocolate you use, it could take a while. Since I use Chocolate Almond Bark, it hardens in seconds. Good stuff.
If you are insanely addicted to chocolate, you could even double dip.
Next comes my favorite part - decorating them. And when it comes to this, the possibilities are endless. The world (of decorating truffles, anyway) is your oyster.
You could use chocolate shavings, nuts, coconut, sprinkles, melted chocolate drizzled over them, or anything else you can come up with. For these, I kept it low-maintenance and just used some chopped coconut and melted white Almond Bark in a zip-lock bag.
Just a note, though. If you're going to do the coconut or sprinkles, or roll them in nuts, do it before the chocolate hardens.