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Paganini's Pantry

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(makes 20 truffes)


½ cup unsalted butter, room temperature
3/4 cup packed light brown sugar
1 Tbsp vanilla extract
1 cups AP flour
¼ teaspoon salt
1/3 cup miniature chocolate chips
8oz. Semi-sweet chocolate 
Sprinkles for decorating


Cream together butter and sugar.  Add other ingredients and stir to combine fully.  Take a small amount of dough and roll it into your hand to make a nickel sized ball.  Place balls on a parchment lined cookie sheet. Make miniature sized meatballs.  Chill in refrigerator or freezer until firm. The colder the balls the easier to dip in chocolate.

Over a double boiler,  melt chocolate.  Remove chocolate from heat and allow it to cool for a minute.

Dip chocolate in small batches and as the chocolate starts to set,  sprinkle on sprinkles .

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