Ingredients
Method
- Finely chop the sweet chocolate and set it aside.
- Pour the sweetened condensed milk into a medium saucepan and place over low heat.
- Sift the cocoa powder over the condensed milk. Stir continuously until the cocoa is fully incorporated and the mixture is smooth.
- Add the butter and continue cooking over low heat, stirring constantly to prevent sticking.
- Cook until the mixture thickens and begins to pull away from the bottom and sides of the pan. Stir in the chopped chocolate until completely melted and smooth.
- Remove from the heat and transfer the mixture to a lightly greased dish. Cover with plastic wrap pressed directly against the surface and refrigerate for 1–2 hours, or until firm.
- Lightly grease your hands with butter or oil. Scoop out small portions of the chilled mixture and roll into balls, about 15 g each.
- Roll each truffle in chocolate sprinkles until completely coated.
- Arrange on a serving plate and enjoy! Keep any leftovers refrigerated in an airtight container.
Notes
Makes 12–15 truffles. Chilling takes 1–2 hours, so total time is about 1 hour 30 minutes to 2 hours 30 minutes. Press plastic wrap directly against the surface while chilling. Keep leftovers refrigerated in an airtight container.