Truffles are for chocolate lovers. I am a chocolate lover. If you are not a chocolate lover, feel free to move on to something less chocolatey like cake batter puppy chow.
When I found this recipe on The Pioneer Woman I knew I had to make these.
This recipe is all that I imagine a truffle to be. Rich, chocolatey and creamy. With an added twist of sea salt, these truffles are one of my favorites.
These would be PERFECT to make for Valentines day!!
First melt your chocolate. I used a large metal bowl on top of a pot of simmering water. You do not want your bowl to touch the water. The steam should melt the chocolate. This way the chocolate will not burn. Because once your burn chocolate there is no going back.
Once the chocolate cooks for about 2-3 minutes add the sweetened condensed milk.
The texture of these bars is a bit weird. Ree mentioned this in her post which was a relief because it was a thick freaky texture.
Once all the chocolate and sweetened condensed milk is combined take off heat and add vanilla. Then pour the mixture into a dish.
Press the mixture flat into the dish and cover with plastic wrap. Place in the fridge for 2 hours.
Once the chocolate has set roll into 1/2 inch size balls. Put back into the fridge to keep them hard.
Melt your chocolate, make sure to temper the chocolate. Dip the truffle in the melted chocolate. I use a fork to shake some of the chocolate off.
On a parchment lined cookie sheet place the dipped truffle and sprinkle sea salt on top.
- 8oz semi-sweet chocolate
- 8oz bittersweet chocolate
- 1 14oz can of sweetened condensed milk
- 1 tbsp vanilla extract
- 10oz melted chocolate
- Sea salt for sprinkling.
- Create your own double broiler. Place a pot on top of the pan on the stove. Do not place the bowl so it is touching the water. You want the steam from the hot water to melt the chocolate.
- After 2-3 minutes pour in the condensed milk and stir. The consistency of the chocolate and milk will be weird but that is fine.
- Once the chocolate and milk are completely combined take off heat and stir in vanilla.
- Pour into a flat casserole dish and cover with plastic wrap. Let chill in fridge for 2 hours.
- Once chilled roll chocolate into ½ inch size balls. Dip in melted chocolate and sprinkle with sea salt.
Recipe: The Pioneer Woman