I’ve been having to make a conscious effort not to wish the rest of summer away. According to my calendar it is not officially autumn until Friday even though for all intents and purposes it feels like fall already and mentally I’m already there. Once the high school around the corner from where I live is back in session and festival holiday drinks have returned to all the local coffee shops it’s hard to still be in the ice cream and popsicle mood. It also doesn’t help that the temperatures here have been hovering in the upper 50′s and mid 60′s, perfect fall weather in my book. That said, I figured it didn’t hurt to share one last summer-esque recipe.
If temperatures are still on the steamy side where you live, these no bake chocolate-cherry cookie dough truffles are perfect.
They are actually quite similar to my beloved Cherry Blossoms in truffle form and made using the same method as my Candy Cane Cookie Dough Truffles and Chocolate Orange Cookie Dough Truffles. They take a basic base of butter, brown sugar, vanilla, flour, and sweetened condensed milk and accent it with maraschino cherries and their juice along with miniature chocolate chips.
I add in a little red food coloring to bump up the pink color, though the brown sugar keeps these from being the truest hue of pink. Regardless, these are fantastic. Chocolate and cherry is always a favorite flavor combination of mine and in these tasty truffles, it definitely delivers and all without turning on the oven. Not to say you couldn’t make them when the temperatures dip. I’ve found that my other cookie dough truffles are a perfect addition to a holiday cookie platter and imagine these would be as well.
Yields about 5 1/2 dozen
-1/2 cup unsalted butter, room temperature
-3/4 cup packed light brown sugar
-1/8 teaspoon salt
-1/2 teaspoon vanilla
-2 teaspoons maraschino cherry juice
-Red food coloring, if desired
-2 cups all-purpose flour
-1 can (14 ounces) sweetened condensed milk
-1/2 cup miniature dark chocolate chunks or miniature chocolate chips
-1/3 cup maraschino cherries, drained and finely chopped
-2 cups chopped dark chocolate
-2 tablespoons shortening
For the filling, cream butter and brown sugar until light and fluffy. Beat in salt, vanilla, and maraschino cherry juice. If a red-tinted dough is desired, add red food coloring until the dough is light red in color.
Gradually add flour, alternately with milk beating well after each addition. Stir in chocolate chunks and maraschino cherries.
Shape into 1 inch balls; place on waxed paper-lined baking sheets. Alternatively, grease and flour small silicone truffle molds and press in cookie dough. Loosely cover and refrigerate for one to two hours or until firm.
Bring a saucepan of water to a simmer over a burner. In a glass bowl combine the dark chocolate and shortening. Place over the saucepan (the water should NOT touch the bottom of the bowl) and stir until chocolate and shortening are melted and well combined. Dip cookie dough in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. Store any leftovers truffles in the refrigerator or the freezer. Mine have typically kept for a week or more in the fridge and 1 month in the freezer when well wrapped.