Kristin King of the Norfolk Cooking Examiner has a holiday dessert after my heart. Chocolate Chip Cookie Dough Truffles. What's so unique about these truffles is that they're easy, delicious, no bake and safe. I reported about the recall of raw cookie dough a few months ago, but that was more to do with processed refrigerator cookie dough. This recipe substitutes condensed milk for raw eggs, so it's definitely safe. Kristin King has a video on the Norfolk Cooking Examiner site. Always fun to watch.
Chocolate Chip Cookie Dough Truffles (adapted from original recipe)
1 stick unsalted butter, room temperature
1 cup light brown sugar
1 ½ tsp vanilla extract
1/8 tsp salt
2 cups flour
14 oz can sweetened condensed milk
1 cup semi-sweet chocolate chips, crushed into small chunks (highest quality organic fair-trade)
2 cups 60% bittersweet chocolate chips or broken chunks (small) of a good dark chocolate you
2 tsp shortening
Using a mixer, beat the butter and brown sugar together until fluffy; about 2 minutes. Add the vanilla, salt and flour; mix well. With the mixer on low, add the condensed milk until the batter is thoroughly combined. Fold in the chocolate chips.
Refrigerate this mixture for at least 15 minutes before working with it.
Using a tablespoon, shape into evenly sized balls and place on a wax paper lined baking sheet. If the dough is sticky, coat your hands with either flour or cooking spray. Loosely cover with plastic wrap and refrigerate the balls for 3 hours, or up to overnight.
To make the chocolate coating, combine chocolate and shortening in a microwavable bowl. Microwave on high in 30 second intervals until the mixture is melted and smooth. Using a toothpick or fork, dip the dough balls in the chocolate to coat. Drag the bottom across the lip of the bowl to remove excess chocolate coating. Place it back on the baking sheet. Once all the truffles are coated, refrigerate until firm; about 30 minutes.
Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Perfect for the holidays!
Recipe makes about 42- 1" truffles.
Photo: Norfolk Examiner. Kristin King