Ingredients
Method
- Add the sweetened condensed milk, cocoa powder, and salted butter to a saucepan over medium heat. Stir well to combine all ingredients
- When the mixture begins to bubble, turn the heat down to low and keep a gentle simmer
- Continue stirring the mixture with a rubber spatula scraping the bottom and sides until it begins to get darker in color and thicken up. You may need to adjust the temperature to prevent the chocolate from burning, you want to slowly caramelize the sugars.
- Stir the chocolate mixture occasionally for another 10-14 minutes, making sure the bottom does not burn. It should be quite thick at this point. (If it looks grainy that means the chocolate has seized and you need to start again.)
- Turn the heat off and pour the chocolate onto a lightly greased plate or shallow bowl, then cover tightly with plastic wrap and chill in the fridge for 1 hour.
- After an hour, remove the plastic wrap and use a mini ice cream scoop to scoop 1 ounce of the chocolate truffle mixture into your hands.
- Roll the mixture between the palms of your hands into a smooth ball (you may need to wet your hands slightly) then roll in cocoa powder or chocolate sprinkles.
- Repeat with the remaining truffle mixture, rolling half in cocoa powder and the other half in chocolate sprinkles
Notes
??Truffle Tips
- If the chocolate looks grainy when you're heating it, that means it has seized and you'll need to start over.
- Grease your plate before pouring the chocolate onto it so it doesn't stick
- If the mixture is too sticky, you may want to slightly dampen your hands to help with rolling it into balls.
- Roll the chocolate truffles into your preferred topping immediately after rolling into a ball because they'll still be sticky.
- If you've pre-rolled the truffles and they're no longer sticky enough for toppings, press them gently with your hands because the heat will make them sticky again.