Equipment Needed
- Medium mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowls for melting chocolate
- Forks or dipping tools
- Cooling rack
Step-by-Step Instructions
First, we make the dough that dreams are made of. In my medium bowl, I cream together the softened butter, granulated sugar, and brown sugar with my hand mixer until it’s light and fluffy, about 2 minutes. It should look pale and feel smooth. Then I beat in the vanilla, salt, and milk. The smell at this stage is heavenly. Next, I gradually mix in the cooled, heat-treated flour on low speed until it just disappears. Finally, I fold in the mini chocolate chips with a spatula. The dough will be soft but rollable. If it feels too sticky, I let it chill for 15 minutes—this happened to me on a humid day, and a short rest fixed it right up.
Now, for the fun, hands-on part. I line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, I portion the dough, then roll each piece between my palms into a smooth, generous 1-inch ball. I place them on the prepared sheet. Once all are rolled, I pop the whole tray into the freezer for at least 30 minutes. This firming-up step is critical—I learned the hard way that if the dough balls are too soft, they’ll lose their shape when dipped. Freezing them solid is the secret to a perfect, round truffle.
While the dough chills, I melt the coating chocolate. In a deep, microwave-safe bowl, I melt the chocolate wafers with the coconut oil (this just helps it thin slightly for a smoother coat) in 30-second bursts, stirring vigorously between each. Melting slowly and stirring well prevents the chocolate from seizing. Once it’s completely smooth and fluid, I take my frozen dough balls from the freezer, working with just a few at a time so they stay cold. Using two forks, I drop a ball into the chocolate, roll it to coat, lift it out, let the excess drip off, and gently place it back on the parchment paper.
The final touch is all about patience. Before the chocolate sets, I like to sprinkle a few extra mini chips on top for a bakery-style finish. Then, I let the truffles sit at room temperature until the shell is completely firm and shiny. If my kitchen is warm, I’ll transfer them to the fridge to set. The first time I made these, I was too eager and bit into one before the shell hardened—it was delicious, but messy! Waiting that extra 20 minutes for a clean, crisp bite is absolutely worth it.(See the next page below to continue…)