Chocolate Truffles (With Variations)

1. 1

   In heavy saucepan over low heat, melt butter.

2. 2

   Add cocoa; stir until smooth.

3. 3

   blend in sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 4 minutes.

4. 4

   Remove from heat; stir in vanilla.

5. 5

   Refrigerate 3 to 4 hours or until firm.

6. 6

   Shape into 1 1/4 inch balls; roll in cocoa or powdered sugar or a blend of these two ingredients.

7. 7

   Refrigerate until firm, 1 to 2 hours.

8. 8

   Store, covered, in refrigerator.

9. 9

   Roll spoonfuls of truffle mixture between hands to form balls.

10. 10

    Keep hands and truffle mixture as cold as possible.

11. 11

    Place in decorative candy cups.

12. 12

    Nut Truffles: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla.

13. 13

    (To toast pecans: In ungreased shallow pan, spread 3/4 cup pecan halves in single layer.

14. 14

    Bake at 375 degrees, stirring occasionally, about 5 to 7 minutes.

15. 15

    Cool before chopping.

16. 16

    ).

17. 17

    Espresso Truffles: Decrease vanilla to 1 teaspoon.

18. 18

    Stir in 1 1/4 teaspoon powdered instant espresso or coffee with vanilla.

19. 19

    Roll balls in cocoa or chopped nuts.

20. 20

    Nut-Coated Truffles: Roll balls in chopped nuts.

21. 21

    Liqueur Truffles.

22. 22

    Eliminate the vanilla extract and add 1 tablespoon of Amaretto, Kahlua or any other liqueur.

* Per serving · 4 servings · Values may vary.