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1
In heavy saucepan over low heat, melt butter.
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2
Add cocoa; stir until smooth.
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3
blend in sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
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4
Remove from heat; stir in vanilla.
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5
Refrigerate 3 to 4 hours or until firm.
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6
Shape into 1 1/4 inch balls; roll in cocoa or powdered sugar or a blend of these two ingredients.
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7
Refrigerate until firm, 1 to 2 hours.
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8
Store, covered, in refrigerator.
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9
Roll spoonfuls of truffle mixture between hands to form balls.
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10
Keep hands and truffle mixture as cold as possible.
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11
Place in decorative candy cups.
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12
Nut Truffles: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla.
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13
(To toast pecans: In ungreased shallow pan, spread 3/4 cup pecan halves in single layer.
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14
Bake at 375 degrees, stirring occasionally, about 5 to 7 minutes.
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15
Cool before chopping.
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16
).
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17
Espresso Truffles: Decrease vanilla to 1 teaspoon.
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18
Stir in 1 1/4 teaspoon powdered instant espresso or coffee with vanilla.
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19
Roll balls in cocoa or chopped nuts.
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20
Nut-Coated Truffles: Roll balls in chopped nuts.
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21
Liqueur Truffles.
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22
Eliminate the vanilla extract and add 1 tablespoon of Amaretto, Kahlua or any other liqueur.
