Name: Chocolate Truffles
Yield: Makes about 70 to 80 1-inch truffles
Ingredients: 3 pounds bittersweet or semisweet chocolate; 1 cup sweetened condensed milk; 4 tablespoons unsalted butter; 2 teaspoons vanilla or 3 to 5 drops chocolate flavoring oil; Assorted jimmies (nonpareils and cocoa for coating); Chop 1 pound of the chocolate fine (and set is aside; a food processor works really); well here. In a small saucepan or in the microwave (heat sweetened condensed milk); until bubbles have just formed around the edges of the pan. Pour the milk over the; chocolate (and stir until melted. (Easiest way: leave the chopped chocolate in your); food processor and pour the milk while the motor is running.) Stir in the butter and; vanilla or flavoring oils (the refrigerate until cool, about 90 minutes.); Assembly: Scoop small balls of chocolate onto a sheet pan that's been lightly dusted

Method

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Method

with comstarch; a small cookie scoop works well here. Let the chocolate balls come to cool room temperature while you prepare the coating.
Melt the remaining 2 lbs. Of chocolate over very low heat, or use a microwave set on half power. Be patient; taking the time to melt the chocolate over low heat is much better then ending up with scorched chocolate! Using a plastic fork with the two middle tines broken out, or other chocolate-dipping tool, dip the chocolate centers into the melted chocolate. (Stir the melted chocolate occasionally as you work.) Drop the truffles into a bowl of cocoa, nonpareils, crushed nuts, crushed nut brittle, chocolate or colored jimmies, etc., and stir to coat. Or place the truffles on a rack and sprinkle them with the decoration of your choice. Refrigerate to store, and serve at room temperature. Makes about 70 to 80 1-inch truffles.

Chocolate Truffles

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Method

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