Recipe courtesy of bonnibakery.com.
Ingredients:
Filling:
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
Topping:
8 ounces semi-sweet chocolate, finely chopped
1/2 teaspoon vegetable oil or coconut oil
flaky sea salt, optional for garnish
chocolate sprinkles, optional for garnish
Instructions:
- In a large bowl, cream the butter, brown sugar, and sugar together with a handheld or stand mixer, fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
- Add the milk and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Add the flour and salt and beat on medium speed until combined. Beat in the mini chocolate chips. The cookie dough will be thick and a bit sticky.
- Line a large baking sheet with parchment paper or silicone baking mat. Roll dough into balls, about 1 tablespoon of dough per ball, and place on the baking sheet. Refrigerate for at least 1 hour, and up to 24 hours, to set the shape. If you don’t have room in your refrigerator for a baking sheet, place the balls on a parchment paper-lined plate.
Melt the chocolate: You can melt it in a double boiler or microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.
Coat in chocolate: Working with one ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork. Tap the fork gently on the side of the bowl to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet. If desired, sprinkle each with flaky sea salt and/or sprinkles while the chocolate is still wet.
Refrigerate coated truffles for at least 20 minutes to set the chocolate. Once chocolate is set, you can store the truffles in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.
