I don’t want to alarm you, but are you aware that Valentine’s Day is less than 48 hours from now?

If you’ve got a Valentine you’re looking to impress, might I suggest these sinfully rich chocolate-covered balls of cookie dough? They will scream your unending love and devotion with every bite and make this one of the most romantic and memorable Valentine’s Days you and your lovebird have ever had.

Or, you can just go with that Ziggy card you’ve got in the top drawer.  It’s your call.

I found the recipe at one of my favorite blogs, Eats Well With Others, which is helmed by Joanne, who, except for the fact that I live on the opposite coast, don’t run marathons, am not pursuing a medical degree and have sex with men, is my perfect match!

Salmonella is of no concern here as there are no raw eggs involved in the dough.  Another plus is the limitless joy that comes from having a giant bowl of warm, melted chocolate in your house.  There’s also the joyful sensation that comes from swirling these little truffles around in said bowl of chocolate with your fingers.  Chocolatiers must be the happiest people on earth!

I made these little babies while watching Defending Your Life with Albert Brooks and Meryl Street.  I’m not saying there aren’t other movies out there better for making cookie dough truffles, but this was most definitely a triumphant pairing.

Cookie Dough Truffles found at Eats Well with Others, adapted from Annie’s Eats
Makes 4-5 dozen

8 tbsp unsalted butter, at room temperature
3/4 cup light brown sugar, packed
2 1/4 cup all-purpose flour
1 (14 oz) can sweetened condensed milk
1 tsp vanilla
1/2 cup mini semi-sweet chocolate chips
1 1/2 lb semisweet (or bittersweet) chocolate
1/2 cup white chocolate chips

Combine butter and sugar in a mixing bowl and cream until light and fluffy, about 2 minutes on high speed. Add flour, sweetened condensed milk, and vanilla. Incorporate until smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until firm enough to form balls, about 30 minutes.

Shape the chilled cookie dough mixture into 1-1 1/2 inch balls. Place onto a baking sheet lined with wax paper. Cover loosely and transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the semisweet chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, in the chocolate to coat it. Shake to remove the excess chocolate. Transfer to a wax paper-lined surface. Melt the white chocolate in a heatproof bowl set over a pot of simmering water. Drizzle over the top of the truffles. Store truffles in the fridge until ready to serve.