The Viennese Ball is renown for the elegant and delicious food served at the event. Our ordinarily plain tables are transformed with white tablecloths, fresh flowers for the centerpieces, silver platters, and doilies. Orchestra families bring in all kinds of donations, from mini quiches to sushi to black and white cookies. It didn’t take long for me to decide what I wanted to make for the Ball, because I’ve been thinking about these for months…
The balls of cookie dough are made with sweetened condensed milk instead of raw eggs (no salmonella is definitely a bonus!), filled with mini chocolate chips and coated in dark chocolate. I feel like this recipe would’ve yielded a few more truffles if I hadn’t kept eating the cookie dough while shaping them…
(Forgive the messy coating job – I was short on time and didn’t freeze the cookie dough for long enough so they got pretty sticky) I had people come up to me at the ball and comment on how much they loved the truffles, so make them for someone who has a sweet tooth! Be warned, they are very rich.
Recipe: Cookie Dough Truffles
- ½ cup butter, softened
- ¾ cup packed brown sugar
- 2 1/4 cups all-purpose flour
- 1 can (14 oz.) sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup miniature semisweet chocolate chips
- 1 ½ pounds semisweet chocolate candy coating, chopped
- In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
- In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator.
Number of servings (yield): 2 1/2 dozen
Adapted from Mel’s Kitchen Cafe