After my previous truffle fail, I was wary of trying a new recipe, but determined to succeed- especially with all the chocolate I had sitting in my pantry. Luckily for me, this recipe was a win- a huge win. And when it ultimately came down to it- it was a pretty simple process. I made these with 3 different toppings and each was equally interesting and delicious (especially the sea salt!).
If you’ve always wanted to try to make chocolate truffles this would be the perfect recipe to start with.
(adapted from The Pioneer Woman)
4 ounces, semisweet chocolate
4 ounces, bittersweet chocolate
1/2 can (14 Oz) sweetened condensed milk
1/2 tbsp vanilla extract
Toppings of choice: finely chopped nuts, coarse salts and sugars, or cocoa
1. Heat chocolate and condensed milk in a double boiler over medium-low heat until chocolate is completely melted. Once mixture is melted, add vanilla extract.
2. Remove from heat, cover with plastic wrap and refrigerate for at least two hours- but preferably overnight.
3. Once fully set, start to roll into balls. This is the trickiest part but won’t be too painful. Using a spoon or melon-baller, start scooping small balls out of the chocolate mixture. Scoop out onto wax or parchment paper. Once the entire mixture is balled, place in freezer for about 10-15 minutes.
4. Take the balls out of the freezer and start rolling chocolate in palms until the balls are perfectly rounded. At this point you can roll the balls in finely chopped nuts, course sea salts or sugars, or rolled lightly in cocoa.