Ingredients Jump to Instructions ↓

  1. 3 pounds bittersweet or semisweet chocolate

  2. 1 cup sweetened condensed milk

  3. 4 Tbsp. unsalted butter

  4. 2 tsp. vanilla

  5. assorted jimmies, nonpareils, and cocoa for coating

  6. 1 pound of chocolate fine, and set aside; a food processor works really well here. In a small saucepan or in the microwave, heat sweetened condensed milk until bubbles have just formed around the edges of the pan. Pour the milk over the chocolate, and stir until melted (easiest way: leave the chopped chocolate in your food processor and pour the milk in while the motor is running.) Stir in the butter and vanilla, then refrigerate until cool, about 90 minutes.

  7. Assembly: Scoop small balls of chocolate onto a sheet pan that has been lightly dusted with cornstarch (a small cookie scoop works well). Let the chocolate balls come to room temp. while you prepare the coating. Melt the remaining 2 pounds of chocolate over VERY low heat, or use a microwave set at half power(don't want to scorch the chocolate). Using a plastic fork with the two middle tines broken out, or other chocolate-dipping tool, dip the chocolate centers into the melted chocolate.(stir the melted chocolate occasionally as you work). Drop the truffles into your chosen toppings and stir to coat. Or place the truffles on a rack and sprinkle them with the decoration of your choice. Refrigerate to store, and serve at room temp. Yield: about 70-80 1" truffles.


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