I hope that the past few months of your lives have gone well! For me, it’s been a rough semester. I took 18 credit hours, including two writing intensive classes and clinic, because I will be studying in Europe next semester! I will be clerking for the European Court of Justice, in Luxembourg.
This semester has been really hard. I was at school, working, for an average of 14 hours a day. Therefore, I have been in the kitchen only long enough to meal prep for the week. While I have created some really amazing recipes, I haven’t had the chance to photograph them or put them up here. Hopefully, during break I’ll have the chance to get back to the things that I love to do, which, of course, includes cooking and eating.
Now, to these truffles. I discovered them years ago. I was looking for something yummy to cook, and who doesn’t love cookie dough? I think the orginal recipe called for covering the truffles completely in chocolate, but I think that that is difficult, time-consuming, and wastes a lot of chocolate. Therefore, in my opinion, sprinkling in chocolate is the way to go.
In order to make these a holiday treat, put the truffles in festive cupcake wrappers! My favorite thing to do is buy themed wrappers at half-off after the respective holiday. I don’t like to spend to much money on things like that, and I have the room to store some cupcake wrappers for a year!
- 2 cups flour
- 1 cup (two sticks) butter
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 can sweetened, condensed milk
- 1 bag mini chocolate chips
- Bake the flour. Preheat the oven to 350 degrees. Put the flour on a baking sheet, and bake for 8-10 minutes. This is to kill any bacteria (like salmonella) that may be in the flour.
- Cream the butter. Put the butter in a bowl and beat or stir until smooth. Add the sugar and cream until the sugar has dissolved and you can no longer feel it between your fingers.
- Add the rest of the ingredients. Add the vanilla and condensed milk, and mix until incorporated. Then, add the flour in batches, until just incorporated. Don’t over mix, or you’ll activate the gluten and your truffles will become chewy. Then, add 3/4 of the bag of chocolate chips.
- Form the truffles. Cover a baking sheet with parchment paper. Using a spoon, or this amazing gadget that I love, make 1 inch or so balls. Once done, chill for about an hour.
- Finish. Melt the remaining chocolate in a microwave, or using a double boiler. If using a double boiler, place the chocolate in a glass heat-proof bowl that just covers a pot. Place in inch or so of water in the pan, and place over very low heat. Do not let the water boil, or you could seize the chocolate. Once the chocolate is melted, use a fork to flick chocolate over the truffles. Let the chocolate set, and serve and enjoy!