This recipe makes a LOT of truffles. In fact, I realized while I was dipping them that I wouldn't have enough chocolate to cover them all. Not a problem! You can eat these "naked" as my kids pointed out. Or you can leave the undipped truffles in the freezer for later.
I adapted this recipe slightly from the one at The Sisters Cafe. For instance, the recipe calls for baking soda, but since these aren't baked, I left that out. I also recommend freezing the truffles before dipping instead of just refrigerating.
Here's what you'll need:
1 cup butter, softened
3/4 cup brown sugar
1 small box (3.5 oz) vanilla pudding mix
1 TBSP vanilla
1/4 cup milk
2 cups flour
2 cups mini chocolate chips
melted chocolate for dipping (I used one bag of milk chocolate chips and dipped about half of the truffles)
In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla pudding, vanilla, and milk.
Stir in the flour a little at a time until it's all well-combined.
Now gently stir in the mini chips. I do this by hand instead of using the mixer.
Shape the dough into balls and place on baking sheets lined with wax paper. I use my Pampered Chef cookie scoop so they're all about the same size. I scoop the dough out on the sheets, then I go back and roll the little blobs into balls. It's much quicker to do it this way than to shape each one as I scoop it out. Place the dough balls into the freezer for about an hour.
Melt the chocolate and dip each cookie dough ball into it. Gently shake off the excess chocolate.
Put the truffles back on the wax paper and return to the freezer until the chocolate is set.
Doesn't that look irresistible?
My taste testers - about 20 members of my friend Suzanne's family all the way from Iowa - gave these their seal of approval. Even the naked ones got eaten!
For more yummy recipes, visit Tempt My Tummy Tuesday over at Blessed with Grace.