| 1/2 cup (1
stick) butter (no substitutes), cut into pieces 4 oz unsweetened baking chocolate, unwrapped and broken into pieces 1 can (14 oz) sweetened condensed milk (not evaporated milk) 1/3 cup powdered sugar 2 tsp vanilla extract |
COATINGS: Sweetened coconut flakes Coarsely chopped nuts 1 Tbsp cocoa stirred into 2 Tbsp powdered sugar |
| Place butter, baking
chocolate, and sweetened condensed milk in 2 quart heavy saucepan. Heat over low
heat, stirring constantly, until mixture is melted and smooth. Continue cooking and
stirring over low heat for 10 minutes, until mixture is very thick, smooth, and glossy.
DO NOT BOIL. Remove from heat; stir in powdered sugar and vanilla. Pour into shallow glass pan; press plastic wrap onto surface. Refrigerate 6 hours or until firm. Shape small amount of mixture at a time into 1-inch balls; roll in your favorite coating. Cover; refrigerate until firm, about 1 to 2 hours. Store, covered, in refrigerator. Makes about 3 dozen truffles. VARIATIONS: MOCHA TRUFFLES: Decrease vanilla to 1 tsp and stir in 1 Tbsp powdered instant coffee when adding vanilla. RUM NUT TRUFFLES: Decrease vanilla to 1 tsp and stir in 1 tsp rum extract. ALMOND TRUFFLES: Decrease vanilla to 1 tsp and stir in 1 tsp almond extract.
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