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Friday, September 28, 2012

Easy Chocolate Truffles (made with cocoa powder)



As most of you probably know by now, I love truffles. The other day I had off for Yom Kippur (the benefits of working for the school system...), and I decided to make a batch of chocolate truffles. I didn't want to spend too much time in the kitchen, so I made truffles that require barely any hands-on time. Unlike the cookie dough, coconut, or sweet cream & walnut truffles, these truffles are not dipped in chocolate. They are simply rolled or dusted in cocoa powder, powdered sugar, nuts, coconut, or anything yummy that you can think of. I chose to roll some in cocoa powder with cacao nibs, and I rolled the others in toasted coconut. Greg loved the truffles, I loved the truffles, my mom and dad loved the truffles, and I think my coworkers loved them too! And, I hope you will also fall in love with these easy chocolate truffles. Enjoy!


Recipe for Easy Chocolate Truffles

INGREDIENTS:
1 1/2 sticks of unsalted butter
3/4 cup of cocoa powder
1 can of sweetened condensed milk
1 Tbsp. of vanilla
Cocoa powder or powdered sugar for rolling
Add-ons for rolling (toasted coconut, cacao nibs, nuts)

DIRECTIONS:
Put the butter in a small saucepan set over low heat. Allow the butter to melt completely. Once the butter has melted, stir in the cocoa powder. Stir until the mixture is completely smooth. Increase the heat to medium and immediately add in the sweetened condensed milk. Stir the mixture constantly for about 3 minutes. Remove the saucepan from the heat and then add in the vanilla. Carefully pour the mixture into a heat safe container and cover it tightly. Place in the fridge for a few hours or more.

When ready to shape the truffles, take out a baking sheet and cover it with parchment paper. Make sure to have your cocoa powder, powdered sugar, or add-on ingredients ready. (I placed about 1/2 cup of cocoa powder and 2 Tbsp. of cacao nibs in a bowl for the cacao nib truffles, and I placed the  toasted coconut in the baking pan for the coconut truffles.)

Use a cookie dough scoop to scoop up some of the truffle mixture. Slightly shape, and then generously dust and roll the truffle in the powder mixture or add-on mixture. Roll with your hands into desired shape. Place the shaped truffle on the parchment paper, and repeat dusting, rolling, and shaping truffles with the remaining mixture until it is gone.

Put the truffles in the fridge to allow them to harden a bit. Once hardened, place the truffles in an airtight container. Store the truffles in the fridge until ready to eat. Makes about 2 dozen delicious truffles. 

Recipe Source: Hershey's



NOTE: To toast the coconut, preheat oven to 325 degrees. Place desired amount of sweetened flaked coconut in a baking pan and spread it evenly over the pan. Place the pan in oven & cook for  about 15 minutes, or until coconut is lightly browned. 

11 comments:

  1. I can't wait to try these. The recipe really seems easy, yet you make them look so elegant and appealing. They look delicious!

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  2. These truffles last longer since you use sweetened condensed milk instead of real cream. Also, look for brands other than Eagle Brand Sweetened Condensed milk for a much cheaper alternative.

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  3. Sometimes the Eagle brand is cheaper than the generic brand. Shawn, let me know if you try the recipe! I love how they don't require many steps at all!

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  4. Everything was going pretty well until when I was heating it the mixture started to separate a bit... I was able to fix it some with a little whisking, but I'm wondering if this happened maybe because the heat was too high?

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  5. Hi Bella,

    I'm glad you were able to fix it up with the whisking. The mixture is actually supposed to be stirred the entire time (for 3 minutes or so) on medium heat once the condensed milk is added. I usually heat the butter on the lowest setting until it melts & stir in the cocoa powder on the low setting. I increase the heat to medium right after adding in the the condensed milk. Hope that helps.

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  6. Can you use salted margerine instead of butter ?

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  7. Hi, I'm so sorry that I didn't see this comment until now. I would recommend using the unsalted butter. The salted will change the flavor of the truffles & unsalted butter is preferable when making desserts!

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  8. I am about to try this recipe... i have never made truffles before. I am assuming finely chopped hazel nuts would be a tasty coating?

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  9. Yes, I think hazelnuts would be a great coating! Hope you love the truffles.

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  10. This comment has been removed by a blog administrator.

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  11. Can I make this up using my homemade condensed milk?

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