Ingredients
- 2¼ cups all-purpose flour
- 8 tablespoons unsalted butter, softened
- ¾ cup light brown sugar, packed
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
- 1½ pounds semisweet or bittersweet chocolate, coarsely chopped
- 2–3 tablespoons mini chocolate chips, for garnish
Instructions
- Preheat oven to 350°F (175°C). Spread flour on a parchment-lined baking sheet and bake 5 minutes until it reaches 160°F (71°C). Cool completely.
- Cream softened butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add cooled flour, sweetened condensed milk, and vanilla. Mix until smooth.
- Fold in mini chocolate chips.
- Refrigerate dough 30 minutes to 2 hours until firm.
- Scoop into 1–1½ inch balls (about 1 tablespoon each) and place on lined baking sheet.
- Freeze 1–2 hours until very firm.
- Melt chopped chocolate over a double boiler or in 30-second microwave intervals, stirring until smooth.
- Dip each frozen ball into melted chocolate, tap off excess, and return to baking sheet.
- Immediately garnish with mini chocolate chips before coating sets.
- Refrigerate 20–30 minutes until chocolate is firm. Serve chilled or slightly softened.
Notes
- Keep dough balls very cold before dipping for smooth coating.
- Store refrigerated up to 1 week.
- Freeze up to 3–4 months with parchment between layers.
- Use white, milk, or dark chocolate for coating variations.
- Do not skip heat treating the flour for food safety.
- Prep Time: 12 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 150 kcal
- Sugar: 13 g
- Sodium: 35 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
