Chocolate Truffles
Christy Rost
| Ingredients: | |
|---|---|
| 1 | 12-ounce package semi-sweet or bittersweet chocolate chips |
| ¾ | cup sweetened condensed milk |
| 1 | teaspoon vanilla extract |
| 1-2 | tablespoons cognac or other liqueur (optional) |
| dash of salt | |
| 2 | cups sweetened, flaked coconut |
| 2 | cups chocolate-flavored sprinkles |
| 1 | tablespoon butter |
In a double boiler over low heat, melt chocolate chips, stirring until smooth. Stir in condensed milk. Add vanilla, cognac and salt, stirring until well blended. Remove from heat. Fold in coconut; set aside 10 minutes to cool.
With buttered hands, roll teaspoons of chocolate mixture into 1-inch balls; then roll in chocolate sprinkles or sifted cocoa mixed with a bit of sifted confectioners sugar. Place finished truffles on a tray lined with waxed paper. Refrigerate several hours or until firm. If using cocoa, re-roll truffles before serving. To serve, place truffles into paper or foil petit-four cups. Recipe makes approximately 45 truffles.
Category: Desserts