Brazilian-Style Truffles
- Level: Easy
- Yield: 20 truffles
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
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
Directions
- 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.
- 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.