Brazilian-Style Truffles

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  • Level: Easy
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 20 truffles
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One 14-ounce can sweetened condensed milk

2 tablespoons butter, plus more for your hands 

2 tablespoons unsweetened cocoa powder 

1/2 teaspoon pure vanilla extract 

1/8 teaspoon fine salt 

Mini chocolate chips, for coating

Rainbow sprinkles, for coating 


  1. Combine the condensed milk, butter, cocoa powder, vanilla and salt in a small saucepan. Place over medium heat and bring to a simmer, stirring constantly with a wooden spoon. Reduce the heat to medium-low and continue stirring until the mixture thickens and, when stirred, pulls away from the bottom of the pan, about 8 minutes. Remove from the heat and place the mixture in a bowl. Cover with plastic wrap and refrigerate until chilled all the way through, 2 hours.
  2. Lightly butter your hands. Using a tablespoon or small scoop, scoop some of the truffle mixture into your hands and roll into a bite-size ball. Roll the truffle in one of the coatings and place on a plate. Continue with the remaining chocolate. Store the truffles in the refrigerator for up to a week.