I was looking for some inspiration for today and saw a recipe for truffles similar to these. I started reading through it and said, “Lol, I can make these but so much better.” So I did. These balls are no bake (aka egg free) and only take patience in terms of watching them harden in the fridge.
A couple things:
-If you don’t like dark chocolate, then use a different kind of cocoa powder and chocolate chips.
-If you don’t like dark chocolate, get out.
-I made about 40 balls with these measurements.
-1 stick of butter
-3/4 cups packed brown sugar
-2 cups flour
-1/2 tsp dark chocolate cocoa powder
-1 tsp vanilla
-1/3 cup heavy cream
-1/2 cup semi-sweet chocolate chips
-1 pound (2 bags) dark chocolate morsels
-1 tsp dark chocolate cocoa powder
-Half and half as needed (probably about 1/2-3/4 cup)
-Last week’s Salted Caramel recipe, if you’re down for a good time
- Easy money right here. Put the butter at room temperature in to the bowl, cut in to 1-2 tsp blocks for easier mixing, and add the sugar. Let that go on medium speed until mixed.
- Add the flour, dark chocolate cocoa powder, vanilla, and heavy cream, thoroughly mixing after each ingredient. Then, add the chocolate chips and mix together. Cover the batter and put in fridge for about 1 hour.
- Go watch TV or read a book for a while. Maybe even go to the gym for a quick workout.
- Grab that dough out of the fridge. Line a baking sheet with wax paper (you can just spray a pan, but this works a little better). Wash your hands with some flour. Don’t actually wash your hands, but take a pinch of flour and rub it between your hands to make it easier to handle the cookie dough.
- Roll in to little balls in the palm of your hand. Once you’re through the batter, put back in fridge to cool again for about 15 minutes.
- During this cooling time, lets make our chocolate sauce. Saucepan on medium heat, add your dark chocolate morsels and cocoa powder in to the pan. As it starts to melt, start whisking in the half and half. Keep adding half and half until you get a milky chocolate texture. It’ll be in the ballpark of half a cup. Too little, and the chocolate won’t spread on your cookie dough (just add more half and half). Too much, and you have chocolate soup (just add more chocolate).
- Take your balls out of the fridge, and use a fork to roll them in the chocolate. That’s it. Once they’re all covered, put back in the fridge to cool while you make the salted caramel.
- Party people: time to make that salted caramel!
- Once you’ve got the caramel finished, take your truffles out of the fridge, and use a spoon to drizzle the caramel over the truffles.
- Freeze for 30-45 minutes.