Ingredients
Scale
- 1 ¼ cups all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder (Dutch-processed preferred)
- ¼ teaspoon salt
- 2 tablespoons whole milk or heavy cream
- 1 teaspoon pure vanilla extract
- ½ cup mini semi-sweet chocolate chips
- 8 oz melting chocolate or almond bark (for dipping)
- Optional: Sprinkles or sea salt for garnish
Instructions
- Step 1: Preparation Start by heat-treating your flour to ensure it is safe for raw consumption. Place the flour in a microwave-safe bowl and heat it in 30-second intervals until it reaches 160°F (71°C), stirring in between. Once heated, sift the flour and the cocoa powder together into a medium bowl to remove any lumps. This ensures your truffles have a smooth, professional texture rather than a grainy one. Line a large baking sheet with parchment paper or a silicone mat and set it aside.
- Step 2: Mixing the Batter In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This should take about 2 minutes. Beat in the vanilla extract and salt. Gradually add the sifted flour and cocoa powder mixture on low speed. As the dough becomes thick, pour in the milk one tablespoon at a time until a cohesive, dough-like consistency forms. Finally, use a spatula to fold in the mini chocolate chips until they are evenly distributed throughout the fudgy batter.
- Step 3: Shaping and Plating Scoop about one tablespoon of dough at a time and roll it between your palms to form 1-inch balls. Place them on the prepared baking sheet. Once all the truffles are rolled, place the tray in the freezer for 10 minutes to firm up. While they chill, melt your dipping chocolate in the microwave in 20-second bursts, stirring until smooth. Use a fork to dip each chilled truffle into the melted chocolate, letting the excess drip off. Place them back on the parchment paper. If using sprinkles or sea salt, add them immediately before the chocolate sets. Chill in the refrigerator for another 10 minutes before serving on a decorative platter.
- Cook Time: 17 minutes