Chocolate Truffles
delicious home made milk, white and plain chocolate truffles recipe
Servings: 45
Ingredients
- 500 g milk or plain chocolate if making white chocolate truffles use 600 g white chocolate
- 1 397 g tin sweetened condensed milk see Recipe Notes for details of how to make caramel truffles
- 50 g butter block butter, not spreadable
- sugar or drinking chocolate, for rolling I use drinking chocolate for orange, caster sugar for mint, soft brown sugar for caramel and icing sugar for Baileys - but you can use any you choose
For Chocolate Orange Truffles
- 1 teaspoon Boyajian orange oil
For Vanilla or Caramel Truffles
- 1 teaspoon vanilla extract
For Baileys Truffles
- 3 tablespoons Baileys liqueur
For Peppermint Truffles
- 1/2 teaspoon peppermint oil
Instructions
- Place the chocolate, condensed milk and butter in a microwaveable bowl and heat on full power for 30 second intervals, stirring every 30 seconds, until everything is melted and fully combined.
- Cover the mixture closely with cling film to prevent a crust forming and allow to set.
- Divide the mixture into small balls of approximately 20 g each, this is easiest done with a small portion scoop but you can do it by eye - or use scales.
- Roll each ball in your choice of sugar and allow to firm up overnight before packing in a box or film bag.
Notes
To make caramel truffles, boil the unopened can of condensed milk to create caramel. I do this in the slow cooker for 4 hours on high. You can also boil it on the hob but you need to watch it carefully, you must keep the water level topped up so that the tin is covered completely in water at all times, otherwise it may explode. Using the slow cooker means you don't need to watch it constantly, if you fill the water level up above the can intially the water cannot evaporate. Do this at least a day before you need the caramel so it is cooled - the cooked caramel will keep unopened for months so I normally do several at at time.
Truffles will keep well for several weeks in a cool, dry place.