|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|
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.