In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
Slowly add the flour, scraping down the sides as necessary.
With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. (DO NOT SCRAPE THE CAN WITH A SPATULA)
Once it is fully combined, stir in the chocolate chips.
Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
Reviews
Kristina on 2023-03-21 (5 stars): Have you made it with gluten free flour? I wonder if it works and if it’s 1:1 ratio? Thank you!
Kristina on 2022-04-11 (5 stars): I’ve made these twice in the past, and they are amazing!!! I have a question, this time I want to make the dough ahead of time, can I freeze it and later coat them?
Kristen D on 2020-04-10 (5 stars): I made these today with my 4-year old, and they were a hit! After shaping them, I popped them into the freezer for about an hour until they firmed up, but weren’t completely frozen, then moved them to the fridge until we were ready to coat them. I used what I had on hand to decorate (white chocolate chips and pastel sprinkles) and they came out cute! Super tasty, too!
bizimmekan on 2019-12-17 (5 stars): Colorful appearance of the chocolate particles inside the heleki it looks great. oh my god i have to try it i hope i can make it as beautiful and delicious as you. Wish you luck: =)
