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1
Leave the butter on the counter to soften. Then beat it together with the sugar until light and fluffy.
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2
Add the flour, salt, baking powder, milk and vanilla to the creamed butter and beat until the batter is completely incorporated and pliable.
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3
Break the chocolate bar (use any type you like) into the smallest pieces possible and fold the bits into the mixture. Cover the dough and chill for one hour.
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4
Remove the dough from the fridge and roll into teeny tiny balls. I had enough for 114.
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5
Put the balls in the freezer for thirty minutes, until they are hard. (They will be fine in the fridge, after this, for at least six days.)
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6
Chop up the 250g chocolate (I used half dark chocolate and half milk) and melt it in the microwave or in a double-boiler. Just heat it gently - if you use the microwave, heat it in 30 second intervals, stirring between each interval - and make sure to stop quickly once it's melted so it doesn't scorch.
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7
Using toothpicks, pick up each ball, dip it in the melted chocolate, and tap it on the side of the container to get rid of any excess drips. Place on a wax paper lined tray.
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8
Refrigerate the truffles until dry, which takes less than ten minutes, and serve as necessary.
