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Chocolate Truffles




Source of Recipe


Claudia DelReal


List of Ingredients




. 3/4 cup (1-1/2 sticks) butter
. 3/4 cup HERSHEY'S Cocoa
. 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
. 1 tablespoon vanilla extract
. Cocoa or powdered sugar

Recipe



Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth.
Add sweetened condensed milk; cook and stir constantly until mixture is
thick, smooth and glossy, about 4 minutes. Remove from heat; stir in
vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into
1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate
until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen
candies.

VARIATIONS:
NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate
mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread
3/4 cup pecan halves or pieces in single layer in ungreased shallow baking
pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool
before chopping.

RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons
rum OR 1 teaspoon rum extract and nuts.

ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons
powdered instant espresso or instant coffee when adding vanilla. Roll balls
in cocoa or chopped nuts.

NUT-COATED TRUFFLES: Roll balls in chopped nuts.
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