Alright, so today I’m gonna walk you through how I made some super easy truffles. Trust me, if I can do it, anyone can. I’m no pastry chef, but I do love a good chocolate treat!
Gathering the Goods
First things first, gotta get your ingredients together. I used:
- One bag of chocolate chips (I went with semi-sweet, but you can use whatever you like)
- One can of sweetened condensed milk
- A pinch of salt
- Some toppings! I grabbed cocoa powder, sprinkles, and chopped nuts. Get creative!
Melting the Chocolate
Okay, the star of the show – the chocolate! I dumped the whole bag of chocolate chips into a microwave-safe bowl. Then, I poured in almost the entire can of sweetened condensed milk. I saved a little bit in case the mixture got too thin later on.
Next, I microwaved it in 30-second intervals, stirring like crazy in between each one. This is important – you don’t want to burn the chocolate! It took maybe a minute and a half total. Keep stirring until it’s smooth and glossy.
Added a tiny pinch of salt. It just balances out the sweetness, you know?
Chilling Out
Now for the hard part… waiting! I covered the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture. This prevents that weird skin from forming. Then, I stuck it in the fridge for at least two hours. I actually left mine in overnight.
Rolling and Coating
Finally, the fun part! I pulled the chocolate mixture out of the fridge. It should be firm enough to scoop. I used a small spoon to scoop out little balls and rolled them between my palms. Don’t worry about making them perfect – rustic is in, right?
I set up my toppings in separate bowls. Then, I rolled each truffle in my chosen topping – cocoa powder, sprinkles, chopped nuts. You could even do crushed cookies, shredded coconut… the possibilities are endless!
The Grand Finale
And that’s it! Pop those little guys back in the fridge for a bit to firm up even more, or just dig right in. They’re rich, decadent, and surprisingly easy to make. Seriously, the hardest part is waiting for them to chill.
Pro Tip: If your chocolate mixture is too soft to roll, just pop it back in the fridge for a bit longer. And don’t be afraid to experiment with different flavors and toppings! Happy truffle-making!