elanya

Peope have commnted on the tastiness of my truffles, and are clamouring for the recipie. Since I am such a nice person, I decided that I would give away my precious secret. My precious secret that comes from one of my two Hershey's Chocolate Lover's cookbooks, aharr.

Description:
Chocolate truffles. These turn out really soft, so it is best to keep them in the freezer unless you are dipping them in chocolate. You can also just roll them in icing sugar or in a half-and-half mix of cocoa and icing sugar, or nuts, or whatever.

You can also subtitute the vanilla for other flavours, like mint, almond, coffee, etc.

Ingredients:
3/4 cup butter
3/4 cup cocoa
1 can (14 oz)sweetened condensed milk
1 TBsp vanilla extract
cocoa and podered sugar for rolling

Directions:

In a heavy sauce pan, over low heat, melt buter. Add cocoa; stir until smooth. Blend in sweatened condensed milk and stir constantly until mixture is thick, smooth and creamy (about 4 to 5 minutes).

Remove from heat, stir in vanilla (or, substitue another flavour, like mint or almond). Refrigerate 3 to 4 hours or until firm

Shape into balls. This is a very sticky, messy proceedure, but what I've found help is if you can take a plastic sandwich bag and cut holes in it for your fingers, and secure them at the wrists with elastics, it helps. YOu still get goo all over your fingers, but the truffles roll better is they can't stick to your palm. You can also add other stuff, like I did with the almonds. Be creative :) Then, you can roll them in cocoa/sugar, what have you, or dip in chocolate. Refrigerate until firm and store in refrigerator.

Number Of Servings:2-3 dozen truffles

Preparation Time:actaully making the truffles takes about ten min, if that. Rolling takes ~1/2 hour.