These are incredibly easy (and fun) to make, can be stored in the freezer for up to a month, and are always, always appreciated. Great to give as gifts.
An original Paula Deen recipe:
Ingredients:
1/2 cup butter
3/4 cup brown sugar
1 tsp vanilla
2 cups flour
1 14 oz. can sweetened condensed milk
1/2 cup mini chocolate chips
high quality dark chocolate for coating (about 1 1/2 lbs)
Directions:
Cream the butter and sugar until smooth, then add vanilla
Gradually beat in flour, then add milk and chocolate chips
Roll dough into a ball, cover in wax paper and chill at least 2 hours
Melt about 3/4 of the coating chocolate in the microwave
(30 seconds, stir, 30 seconds, stir, until melted).
Remove from microwave and stir in remaining chocolate until entirely melted
With your fingers, shape cookie dough into small, 1 inch balls
(I'd err on the smaller side - these are pretty rich, and the more delicate the better!)
Place truffle on fork, and lower into chocolate. Use spoon to cover in chocolate, then lift out (attempting to remove any excess chocolate against the side of the bowl) and place on wax paper.
Once all are covered in chocolate, chill at least 1 hour.
*If you're feeling particularly creative, you can decorate the tops of the truffles.
A few suggestions: a handful of mini chocolate chips, sea salt, drizzled white chocolate.
*If you're making these to send in the mail, I'd recommend using chocolate specifically meant for candy/fruit coating (try Dolci Frutta, usually in the fruit section of the grocery store) - it'll dry faster and is less likely to melt. It isn't quite as good as real dark chocolate, though, so use only if necessary.
5 - 6 dozen truffles
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