Chocolate Truffles with Sweetened Condensed Milk
Baking and Desserts • French
Description
Homemade truffles should be stored in the cold (in the freezer for no more than 2 weeks). Before serving, let the frozen truffles sit at room temperature for 1 hour.
Ingredients
- Bittersweet Chocolate 5 oz
- Almond 2 spoons
- Sweetened Condensed Milk with Coffee 2 spoons
- Cocoa Powder ½ glasses
Step-by-Step Guide
Step 1
Lightly cool the mixture and roll it into small balls (approximately 1 teaspoon of mixture per ball). You should end up with about 30 pieces.
Step 2
Place the chocolate balls on a tray and put them in the freezer for 30–40 minutes.
Step 3
Meanwhile, pour the cocoa powder onto another tray, trying to spread it evenly across the surface.
Step 4
Melt the remaining 50 grams of chocolate in a double boiler. Once the chocolate becomes liquid, remove it from the heat, but keep it in the pot with the hot water.
Step 5
Take the chocolate balls out of the refrigerator. Dip each one once in melted chocolate and immediately toss it in cocoa powder.
Step 6
Gently but thoroughly coat each ball in cocoa powder and leave them on a tray to let the chocolate coating fully set at room temperature.
Step 7
Serve immediately as soon as the chocolate has set.
Step 8
Break dark chocolate (120 grams, no more than 60% cocoa) into pieces and melt it over a double boiler. Remove from heat, add sweetened condensed milk and almond butter, and mix thoroughly until you achieve a smooth consistency.
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