Christy Rost
celebrating home and family

Chocolate Truffles

| Christy Rost
  • 1 12-ounce package semi-sweet or bittersweet chocolate chips
  • 3/4 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.

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