This was a staple on the Christmas dessert trays when I was a kid. I didn’t make them for a few years but they are back in my rotation and so far, are a hit!
- 8 oz semi sweet chocolate
- 4 oz unsweetened chocolate
- 1 can sweetened condensed milk
- 2 tsp butter
- 1/2 tsp cinnamon
- 2 tsp vanilla, coffee, Kahlua or any other flavouring you might like to add
- Sprinkles, finely chopped nuts, icing sugar, etc for rolling
Break the chocolates into pieces in a glass bowl, add the butter and set over a pan of simmering water to create a double boiler and safely melt the chocolate. Stir often to help things along. Once the chocolate is melted, remove the bowl from the heat and add in all the rest of the ingredients. Stir carefully but well to ensure everything is well incorporated.
Cover the bowl and refrigerate for at least two hours.
When the mixture is well chilled and you’re ready to roll the truffles, gather the whatever you’d like to roll the truffles in and place some of each in a bowl. Wash your hands well and butter your palms with a half teaspoon or so of butter. Use a teaspoon to scoop a small amount of chocolate and roll it between your palms into a ball (this gets easier when the dough is slightly less cold, and then harder if the dough or your hands get too warm). Drop the ball into a bowl and coat well. Place the truffles on a tray and refrigerate as soon as you’re finished.
After about 30 minutes you can transfer the truffles to a tin, separating layers with wax paper. Store in a cool/cold place. We have a spot outside the kitchen door, under the porch roof, where all the Christmas tins are kept!
Home on the Ridge 