| 1/2 cup (1
stick) butter (no substitutes), cut into pieces 4 oz unsweetened baking chocolate, unwrapped and broken into pieces 1 can (14 oz) sweetened condensed milk (not evaporated milk) 1/3 cup powdered sugar 2 tsp vanilla extract |
COATINGS: Sweetened coconut flakes Coarsely chopped nuts 1 Tbsp cocoa stirred into 2 Tbsp powdered sugar |
| Place butter, baking
chocolate, and sweetened condensed milk in 2 quart heavy saucepan.� Heat over low
heat, stirring constantly, until mixture is melted and smooth.� Continue cooking and
stirring over low heat for 10 minutes, until mixture is very thick, smooth, and glossy.
� DO NOT BOIL.� Remove from heat; stir in powdered sugar and vanilla. Pour into shallow glass pan; press plastic wrap onto surface. � Refrigerate 6 hours or until firm.� Shape small amount of mixture at a time into 1-inch balls; roll in your favorite coating.� Cover; refrigerate until firm, about 1 to 2 hours.� Store, covered, in refrigerator. Makes about 3 dozen truffles. VARIATIONS: MOCHA TRUFFLES:� Decrease vanilla to 1 tsp and stir in 1 Tbsp powdered instant coffee when adding vanilla. RUM NUT TRUFFLES:� Decrease vanilla to 1 tsp and stir in 1 tsp rum extract. ALMOND TRUFFLES:� Decrease vanilla to 1 tsp and stir in 1 tsp almond extract. � |
|