-
1
Special equipment: a small paint brush, small paper mini cupcake or candy cups, a candy thermometer, optional
-
2
Coat a large shallow pan with some of the butter.
-
3
Bring the condensed milk, 1 tablespoon butter, the cocoa powder, cinnamon and cayenne, if using, to a boil in a large saucepan over medium heat, stirring constantly with a rubber spatula.
-
4
Reduce the heat to medium-low and cook, stirring constantly, until the mixture pulls away from the sides of the pan and has the consistency of very thick frosting, 15 to 20 minutes.
-
5
Pour the mixture into the greased pan; let cool completely and become firm, about 1 hour.
-
6
(You can refrigerate it to speed up the process).
-
7
Line a baking sheet with wax paper.
-
8
Grease your hands with butter and shape the cooled truffle mixture into 1- to 2-inch balls and place on the wax paper.
-
9
For the decorations: You can use melted or tempered chocolate to coat the truffles before decorating.
-
10
Tempering is the key to shiny, smooth-looking chocolate that remains solid at room temperature.
-
11
To melt the chocolate without tempering, put the pieces in the top of a double boiler or in a heatproof bowl set over, not in, a pot of simmering water and stir until melted.
-
12
To temper the chocolate, melt about 2/3 of the chopped chocolate in the top of a double boiler or heatproof bowl that fits snugly over, not in, a saucepan of water.
-
13
Make sure the bottom of the bowl does not touch the water.
-
14
Bring the water to a simmer over medium-low heat, stirring constantly as the chocolate melts.
-
15
Once the chocolate reaches 115 degrees F. on a candy thermometer, remove the bowl of melted chocolate from the double boiler and stir in the remaining chocolate to reduce the temperature.
-
16
Keep stirring until the temperature reaches 85 degrees F., then pick out any chunks of unmelted chocolate.
-
17
Put the chocolate back over the simmering water and stir until the temperature reaches 90 degrees.
-
18
Keep the chocolate at 90 degrees F. while you decorate the truffles.
-
19
Decorate each truffle ball as described below and return to the wax paper.
-
20
Refrigerate for at least 1 hour before serving.
-
21
Transfer to mini cupcake liners or paper candy cups and serve.
