| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 15 min |
| Inactive: | 2 hr 30 min |
| Yield: | about 50 truffles |
Ingredients
- 1/2 recipe Chocolate Chip Blondies, recipe follows
- 2 (12-ounce) bags semisweet chocolate morsels, melted over double boiler for dipping
- Fleur de sel, for decoration
- White chocolate morsels, melted
- Milk chocolate morsels, melted
- Sprinkles
- Chopped nuts
- Cocoa powder
- Powdered sugar
- Turbinado sugar
- Special equipment: toothpicks or wooden skewers
- 2 sticks unsalted butter, softened, plus more for pan
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 1/3 cup all-purpose flour
- 1 1/4 teaspoon baking soda
- Pinch fine sea salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups semisweet chocolate chips
Instructions
- Line 2 baking sheets with parchment paper. Scoop out 1 heaping teaspoon of Chocloate Chip Blondie mixture and roll it into a ball. Place onto the parchment paper and repeat with the remaining batter. Cover with plastic wrap and place into the freezer for at least 2 hours and up to 1 week. (Keep the truffles in the freezer only until needed prior to dipping in the chocolate, otherwise they will melt into the chocolate when they are dipped.)
- Remove 1 baking sheet of truffles from the freezer and skewer your toothpick into the truffle ball and dip into the melted chocolate. Use a spatula to paint the chocolate onto the toothpick and place the truffle back onto the parchment-lined baking sheet. Remove the toothpick and cover up the hole. Sprinkle the truffle with some fleur de sel. Finish dipping all the truffles and garnish with desired toppings. Place them into the refrigerator for at least 30 minutes to let the chocolate to set up. They will keep for 1 week in refrigerator.
- Cook’s Note: You can omit dipping in chocolate and just dust in cocoa powder, powdered sugar and turbinado sugar. Have fun with the variations!
- Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.
- Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you’re adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)
- Whisk your flour, baking soda and sea salt in a bowl. Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour/baking soda/sea salt mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don’t turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll.
Reviews
I like to make them for a party!
This was the big hit of my holiday candies this year! I substituted miniature chips and I think that that was perfect.
These are gorgeous very moreish. I made them for christmas presents but my family have already eaten them all so i have to start again. Thanks Anne for a Brilliant idea xxxxx
are the blondies baked?? directions indicate preheating oven-i think they are supposed to be baked as in other cookie or cake balls, ??
Very good, enjoyed this a lot. Made this for a baby shower and they presented very nicely. I’ve been asked for the recipe several times, so I think others enjoyed them,
These were good I made them as lollipops and everyone enjoyed them. Definately can’t eat more than a couple bites very rich.
Super easy and yummy to make! The kids in the neighborhood just love them.
I just made these last night for my Dad for Fathers Day!! So they are still sitting in my freezer and I haven’t tried them. But if y’all are really that worried about the raw egg situation, there is an alternative. I used 1 tbsp. cornstarch and 1/4 cup water to subsitute each egg. The dough turned out exactly the same and I roled half the dough for the truffles and backed half to see how it would come out. It was just like any other chocolate chip cookie I have ever made!
i luv anne’s recipes and i just luv her 🙂 as far as the concern about the raw eggs goes, i saw a recipe for cookie balls that requires crushing baked cookies and mixing them with cream cheese so they form a dough and then dipping them in melted chocolate. so i’ll use anne’s recipe and bake the cookies and then mix it with the cream cheese and follow from then on 😀
If you’re really concerned with eating raw eggs, use pasteurized ones!! That’s what I plan on doing just to alleviate any safety concerns.