36 oz. semi-sweet chocolate chips
2 Tbsp pure vanilla extract
28 oz. sweetened condensed milk
1 Tbsp coffee crystals, optional
Line a ton of cookie sheets with waxed paper. Combine the chips and milk in a heavy saucepan or large microwave bowl. Heat until melted smooth, stirring frequently. Do not over heat. Remove from heat, stir in vanilla and any additional flavored extract. Chill for 2 hours.
Form into 1 inch balls and place on prepared cookie sheets. Small ice cream scoop works well. Roll in powdered sugar or cocoa powder. Chill balls for 2 hours after formed if coating with melted chocolate, then dip in the chocolate with toothpicks and roll in desired coatings if you desire. Roll immediately after balls are dipped in if you are using extra coatings. Let the balls sit for 3 hours. Store in a cool place in airtight container.
This recipe is a basic truffle recipe. Makes 12 dozen truffles. Cut the recipe in half if needed. Dip them into white chocolate and roll in red and green sugar or sprinkles for a festive look. 1 tsp of flavored extract can be added to a quarter of the dough, for 4 different flavors, or 4 tsp flavor for the whole recipe.
Flavor variations: almond, orange, raspberry, cherry, rum, raspberry, peppermint, cinnamon oil, hazelnut, 1 Tbsp prepared coffee , flavored brandy, 2 tsp balsamic vinegar,
Coating variations: melted white chocolate, melted milk chocolate, melted bittersweet chocolate, powdered or granulated sugar, unsweetened cocoa, sprinkles/jimmies, red hots, finely chopped nuts, flaked coconut, crushed hard candies, non-pareils, crushed candy cane.
Posted by The Deedol Collection aka Granny’s Favorites Cookbooks