**This post is brought to you by my lovely sister, Laurie!**
Then you chill the dough for an hour, which is just enough time to pick the big kids up from school and give them a snack before you put them to work rolling the dough into balls.
You might want to lightly flour kids’ hands for this part. For some reason their hands were a lot warmer than mine and things got a little sticky! The smoother the dough balls, the prettier the final product will be.
Pop the baking sheet of dough balls into the freezer for 30 minutes to get them nice and firm and ready for dipping.
Everything I know about melting chocolate and dipping things in it, I learned from this video tutorial. 🙂 Place the dipped dough balls back onto the parchment paper-lined baking sheet and let them chill in the fridge until set.
Since this was my first truffle-making adventure, I was nervous about the chocolate-dipping part. That’s why I originally bought the “cheater” tub of dipping chocolate (below, right). But I found that chocolate to be thick and hard to work with… and also not enough for all the truffles. So on my second trip the grocery store, I bought the bars of Ghirardelli semi-sweet chocolate and followed the video instructions.
Oh, and if you have melted chocolate left over, use it up by dipping pretzels in it!
And if your husband is anything like mine, he’ll be happy to take care of clean up for you!
- 2 sticks butter (1 cup), room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/3 cup milk or cream
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- 14 oz. Ghirardelli bittersweet chocolate bars (for melting)
- Beat butter and sugars on medium speed until light and fluffy. Add vanilla and milk/cream. Mix in flour and salt on low speed. Stir in chocolate chips. Cover dough and chill in fridge for one hour.
- When dough is chilled, form dough into 1″ balls. Place on baking sheet lined with parchment paper. Place sheet in freezer for 30 minutes.
- Break 2/3 of the chocolate into chunks and place in microwave-safe bowl. Microwave at 50% power for 30 seconds. Stir. Repeat until chocolate is melted. Meanwhile, finely chop the remaining 1/3 of chocolate. Add the finely chopped chocolate into the bowl of melted chocolate. Stir until all the finely chopped chocolate is melted, too. (This step takes the place of “tempering the chocolate” and should keep it from getting white or gray streaks when it hardens.)
- Drop a cookie dough ball into the chocolate. Use a fork to plop chocolate all over the ball. Scoop the ball up on the fork. Tap the fork against the bowl to remove excess chocolate. Scrape the bottom of fork on the edge of the bowl. Use a knife to slide the chocolate-covered ball off the fork and onto a baking sheet lined with parchment paper. Chill in fridge until set.
- Store in an airtight container in fridge for up to a week.
Adapted from Love and Olive Oil