Easy Chocolate Truffles
Think making special candy is hard? Think again! These Easy Chocolate Truffles are decadent and only require a few simple ingredients to make. Creamy, rich, and indulgent they will make you smile again and again. Who will you be making a batch for? (This batch makes 48 truffles.)
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 2 bags milk chocolate chips 11.5oz each
- 1 Tbsp. almond extract
- 2 Tbsp. powdered sugar or cocoa powder
If you live above 3,000 ft see recipe note before starting. (If you don’t know what altitude you live at just Google the altitude of the city you live in to get that information. It might be higher up than you think!)
Combine milk and sugar in small saucepan with a heavy bottom. Cook over medium heat until the mixture comes to a full rolling boil (see note at bottom of recipe for more information.)
Boil 3 minutes. Stir in chocolate chips until fully melted. Then stir in almond extract until the mixture is smooth.
Pour chocolate mixture into a shallow bowl or baking dish. Cover and refrigerate 1-2 hours or until filling is firm. (If the filling becomes too firm to roll leave it at room temperature until it is soft enough to work with again.
After the filling is firm, use a melon baller to make small balls, about 2 teaspoons.
Roll each ball between your palms until it is round in shape. Then roll truffle in powdered sugar or cocoa powder depending on your preference.
Store the truffles in layers separated by wax paper in an airtight container at room temperature for several days. For longer storage refrigerate up to two weeks or freeze in freezer bags up to three months. If frozen, thaw in fridge overnight.
Rolling Boil: A rolling boil means that the liquid is bubbling so hard that you can still see lots of large bubbles coming to the top and popping as you stir. If this sounds confusing you can always use a candy thermometer to make sure you are at the right temperature. Just follow the directions in the next note as if you lived at high altitude!
Making Candy Above Sea Level: If you live up a few thousand feet the milk / sugar mixture will boil differently than it would at sea level. Instead of bringing the mixture to a rolling boil and then timing you need to use a thermometer. Just clip a candy thermometer (usually less than $3 at the grocery store) to the side of your pan. As you stir watch the temperature. When the sugar / milk mixture reaches 190 F go ahead and add the chocolate. Follow the rest of the recipe as directed!
Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 15mg | Potassium: 16mg | Sugar: 12g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.2mg