I usually dip them in melted chocolate chips instead of rolling them in cocoa or nuts. I used Ghiradelli 60% cacao chips for the ones I made. These are good for Valentine's Day too.
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until
smooth. Add sweetened condensed milk; increase heat to medium. Cook,
stirring constantly, about 4 minutes or until mixture has pudding-like
consistency and is smooth and glossy.
2. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or
until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar.
Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator.
About 2-1/2 dozen candies.
NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate
mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread
3/4 cup pecan halves or pieces in single layer in ungreased shallow baking
pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool
RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3
tablespoons rum OR 1 teaspoon rum extract and nuts.
ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons
powdered instant espresso or instant coffee when adding vanilla. Roll balls
in cocoa or chopped nuts.
NUT-COATED TRUFFLES: Roll balls in chopped nuts.
Thursday, December 25, 2008