Sometimes it amazes me just how something really simple can be soooo good. Since I started this blog, I learned that there are instances in dessert-making where you don’t have to go too far or work too hard to make something enjoyable; something people will love. To me truffles are a great example of that. They are straight-forward to make, are no bake, and they look pretty darn classy! Pretty sure they will capture hearts easily since most of them have some form of chocolate in them. And who in the world doesn’t like chocolate, right?
I actually have two kinds of truffles to share with you this year, but this first one is a bit of a twist from the typical truffle. It’s made out of balls of an eggless mix of chocolate chip cookie dough, then coated with a dark chocolate shell. Imagine it: cookie dough inside, dark chocolate outside.
It’s impossible- impossible, I tells ya!- to stop at just one. Nope, it has not been done in this house. Nor in the houses of those I sent these to methinks.
When I made these, I discovered how much I actually enjoy making truffles. I think in general I find it therapeutic to be making something with my bare hands; forming the balls, dipping them in chocolate one by one… It’s similar to how I feel about dimsum-making and bread-making (or even drawing) because truffle-making is also a hands-on sort of thing, and I just like making things with my hands. 🙂
I also want to make a special mention- and this is not sponsored in any way- that I have been using and loving Goya chocolate buttons for truffle-making and anytime I need to make anything with a chocolate coating. (Haven’t tried melting these in the microwave as I always melt via double broiler method.) They melt like a dream and are nice and smooth and they taste great! I end up popping a few pieces in my mouth when I get the chance. Nomnom.
I used exactly two packs to cover all the truffles in this recipe. Found in most supermarkets, I definitely recommend this to my Philippine readers.
Since I posted a teaser of these truffles on my personal Facebook page, I have been getting tons requests left and right. (I am acquainted with a bunch of smart people!) But what they don’t know is just exactly how simple it is to make these.
about 48 to 52 truffles
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup butter or margarine, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- ⅓ cup milk or soymilk
- 1 cup mini semisweet chocolate chips
- 14 ounces dark chocolate candy coating
- Christmas sprinkles, if desired
- 1. Beat butter and sugars and in large bowl with electric mixer (or wire whisk) on medium speed until light and fluffy. Add milk/soymilk and vanilla.
- 2. Stir in flour, baking soda and salt and mix on low speed (or using a spatula) until incorporated. Stir in chocolate chips.
- 3. Cover and chill dough for 1 hour.
- 4. When dough is firm enough to handle form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Flour your hands only if necessary. Place sheets in freezer and allow to chill for 30 minutes.
- 5. Melt chocolate candy coating in a double boiler or in the microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan and allow any excess coating to drip off before returning to waxed paper-lined baking sheets. If adding sprinkles, quickly place them on top after dipping every ball as the chocolate coating might dry quickly.
- 5. Chill in the refrigerator until set. Place chilled balls in small paper liners if desired for a more festive and decorative effect.
- Storage: Store in an airtight container in the refrigerator for up to 1 week. (Yeah like they'll last that long!)
Stay tuned for my other more “adult” (unadulterated?) version of chocolate truffles which will be live in a couple of days. 🙂