This is a really easy recipe that looks impressive, especially when you cover the truffles in different coatings such as cocoa powder, powdered sugar and coconut flakes like I did. My next goal is to cover them in dark chocolate, once I have mastered the art of chocolate tempering!!
- 1 Can (14Oz. Can) Sweetened Condensed Milk
- 1/2 Tablespoon Butter
- 1/3 Cup Unsweetened Cocoa Powder
- 1/3 Cup Powdered Sugar
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Sea Salt
Cocoa powder, powdered sugar, coconut flakes or crushed up hazelnuts if you wish to coat the truffles.
In a saucepan, on medium heat, combine the sweetened condensed milk and the butter.
Next, add in the cocoa powder, powdered sugar, salt and vanilla extract. Mix well.
The mixture will be runny at first, but will stiffen up after about 15 minutes. Stir continually, do not allow to burn. If it begins to bubble then reduce the heat a little.
Once the mixture is stiff enough to press a spoon to the bottom of the pan without it immediately running back together, remove it from the heat.
Chill in the refrigerator for about 20 minutes, until it's completely cool.
Then roll in to bite size balls. A great tip is to spray your hands with some Pam cooking oil spray beforehand to avoid the chocolate sticking all over you!
Roll each of the balls in whatever coatings you like. I tried cocoa powder, powdered sugar and coconut flakes!! So delicious. This recipe makes about 15 truffle balls. I kept mine in the freezer so they would be a little stiffer when eating, but if you do keep them in the freezer take note that the powdered sugar and cocoa powder's color will fade.