Heat-treat the flour. Spread the flour on a baking sheet and bake it at 350°F for about 5 minutes, or microwave it in short bursts until it reaches a safe temperature. Let it cool fully before using. The CDC explains that flour is usually raw, so it should not be eaten uncooked. :contentReference[oaicite:1]{index=1}
Cream the butter and sugars. Add the softened butter, brown sugar, and granulated sugar to a bowl. Mix until the texture looks creamy and smooth.
Add flavor and moisture. Mix in the milk, vanilla extract, and salt. The mixture should look soft but not runny.
Add the flour. Stir in the cooled heat-treated flour. Mix until the dough comes together and no dry patches remain.
Fold in chocolate chips. Use mini chocolate chips so every truffle gets a balanced bite. Regular chips can work, but they make the centers chunkier.
Chill the dough. Refrigerate the dough for 20 to 30 minutes. Chilling helps the dough firm up, making it easier to roll.
Shape the truffles. Scoop small portions and roll them into balls. Place them on a parchment-lined tray.
Freeze briefly. Freeze the dough balls for 15 to 20 minutes. This helps them hold their shape when dipped in warm chocolate.
Melt the chocolate. Melt the chocolate wafers or chocolate chips in a microwave-safe bowl. Stir every 20 to 30 seconds until smooth. Add a little coconut oil or shortening if you want a thinner coating.
Dip and decorate. Dip each chilled dough ball into the melted chocolate. Let the excess drip off, then place it back on the tray. Add toppings before the chocolate sets.
Chill until firm. Refrigerate the truffles until the chocolate shell sets completely. Serve chilled or slightly softened at room temperature.
