Chocolate Truffles

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Chocolate Truffles

Decadent and surprisingly simple to assemble, these chocolate truffles are delicious as is, but can easily be upgraded with a variety of scrumptious flavors.

Ingredients

  • 9 oz. Guittard bittersweet chocolate
  • 7 oz. sweetened condensed milk
  • ½ Tablespoon vanilla extract
  • Cocoa powder, for rolling

Instructions

Using a double boiler, melt the chocolate and condensed milk, stirring constantly. Remove from heat and stir in the vanilla. Pour into a separate container and refrigerate until firm, 2 hours to overnight. Scoop the truffles into small balls (about 1 Tablespoon each) and immediately roll in cocoa powder. Place on a small parchment-lined baking sheet and refrigerate until firm.

Notes

Truffles can be refrigerated for 2 weeks or frozen for 2 months.

You can incorporate other flavors by replacing the vanilla extract with other flavored extracts, such as coconut, almond, or orange. Then roll truffles in, respectively, coconut flakes, slivered chopped almonds, and candied citrus.