For many years, it has been one of my Christmas traditions to make chocolate truffles. I came up with this recipe as a way to put truffles in the center of a large fudgy cookie. My friends and family are so happy whenever I whip up a batch.
—PATRICIA HARMON BADEN, PA
PREP: 65 MIN. + COOLING • COOK: 20 MIN. + CHILLING • MAKES: 2 1/2 DOZEN
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking soda
FILLING
2 cups (12 ounces) semisweet chocolate chips
2/3 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
Chocolate sprinkles
1. Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture.
2. Shape level tablespoons of dough into 2 1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups.
3. Bake 8-10 minutes or until set. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.
4. For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat.
5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat 15-17 minutes or until mixture is thickened and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally.
6. Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.