Ingredients
Equipment
Method
- Line a baking sheet with wax paper. In a bowl, mix together butter, sugar, and vanilla. Slowly mix in flour until just combined. Start with 1/2 cup of flour and add more until the mixture reaches a cookie dough consistency. Stir in the milk chocolate chips.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Freeze for 15 to 30 minutes until firm.
- When the dough balls are firm, melt the semi-sweet chocolate chips in the microwave at 50% power. Dip each cookie dough ball into the melted chocolate using a fork. Tap the fork on the edge of the bowl to remove excess chocolate. Place the dipped truffle back on the wax paper.
- Immediately add your desired toppings, such as sea salt, nuts, or sprinkles, to the wet chocolate. Place the truffles back in the freezer until the chocolate has hardened.
- Store the finished truffles in the refrigerator until you are ready to serve them.
Notes
For gluten-free options, use a gluten-free flour blend that has been heat-treated. To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave it until it reaches 165°F (74°C). Let it cool completely before using.