Chocolate Truffles

Christy Rost

112-ounce package semi-sweet or bittersweet chocolate chips
¾cup sweetened condensed milk
1teaspoon vanilla extract
1-2tablespoons cognac or other liqueur (optional)
dash of salt
2cups sweetened, flaked coconut
2cups chocolate-flavored sprinkles
1tablespoon 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