Chocolate-Orange Cookie Dough Truffles

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 rounded teaspoon finely grated orange zest (not packed)
-2 tablespoons Cointreau, or other orange liqueur
-1 teaspoon vanilla
-2 cups all purpose flour
-1 can (14 ounces) sweetened condensed milk
-1/2 cup miniature dark chocolate chunks or miniature chocolate chips

-2 cups chopped dark chocolate
-2 tablespoons shortening*

For the filling, cream butter and brown sugar until light and fluffy. Beat in salt, zest, Cointreau, and vanilla. Gradually add flour, alternately with milk beating well after each addition. Stir in chocolate chunks. 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.

*Note: I always bake with shortening with no hydrogenated oils.  Typically I use Spectrum, but this time I tried the Jungle brand.  The Jungle brand added a bit of an aftertaste to the chocolate that was very noticeable on its own, but a little muted when paired with the dough.  I’d highly recommend using the most neutral tasting shortening you can find.

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