Chocolate Truffles
3 cups semi-sweet chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
Coatings (optional):
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars
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DIRECTIONS:
In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm.
Shape into 1-inch balls; roll in any of the listed coatings.
Chill 1 hour or until firm. Store tightly covered at room temperature.
Variations:
Microwave: In 1-quart glass measure, combine chips and condensed milk. Microwave on full power (high) 3 minutes, stirring after 1 1/2 minutes. Stir until smooth. Proceed as directed above.
Amaretto: Omit vanilla. Add 3 tablespoons amaretto or other almond- flavored liqueur and 1/2 teaspoon almond extract. Roll in finely chopped toasted almonds.
Orange: Omit vanilla. Add 3 tablespoons orange-flavored liqueur. Roll in finely
chopped toasted almonds mixed with finely grated orange rind.
Rum: Omit vanilla. Add 1/4 cup dark rum. Roll in flaked coconut.
Bourbon: Omit vanilla. Add 3 tablespoons bourbon. Roll in finely chopped toasted nuts.
Tip:
Place individual Chocolate Truffles into gold/silver foil candy wrappers and arrange on a tray for decadent dessert tray. Or serve with a cup of after dinner coffee as a 'mini' chocolate treat.
