December 21, 2011

Yumyums, 3D.

Here's my 3rd Christmas treat installment! I'm making chocolate chip cookie truffles and chocolate truffles. These are nice, since I can make the truffle stuff before work, chill it and come home to roll them up, rechill them and dip them.

Chocolate Chip Cookie truffles

* 1/2 cups Butter
* 3/4 cups Brown Sugar
* 1 teaspoon Vanilla
* 2 cups Flour
* 14 ounce can Sweetened Condensed Milk
* 1 cup Chocolate Chips
* 1 pound Chocolate (for chocolate coating)

Combine butter and brown sugar in a bowl. Mix with electric hand mixer. Add vanilla. Add flour gradually. The mixture will be really dry, but fear not. Add the condensed milk. Use a spoon to stir in chocolate chips. Chill mixture for at least an hour, so it gets very firm. Use a melon baller or cookie scoop to make small portions, then roll between hands to form balls. Put them on a tray and pop them back in the refrigerator to firm them back up for at least 30 minutes. Melt your chocolate coating and dip the balls in to cover completely. Place coated balls on a lined tray to dry and set up. While they are still wet, you can decorate them with sprinkles or whatever you want. :) Makes about 36 truffles.

Chocolate truffles

# 8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
# 8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
# 1 can (14 Oz) Sweetened Condensed Milk
# 1 Tablespoon Vanilla Extract
# 8 ounces, weight Meltable Milk Chocolate

Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla.

Remove from heat, cover and refrigerate for two hours.

Once chilled, roll in balls, then roll in melted milk chocolate coating.

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