Chocolate Truffles from Hershey’s
Ingredients
- ¾ cup butter
- ¾ cup HERSHEY’S Cocoa
- 1 can sweetened condensed milk ( 14 oz. not evaporated milk)
- 1 tablespoon vanilla extract
- Cocoa or powdered sugar
Instructions
- Melt butter in heavy saucepan over low heat.
- Add cocoa; stir until smooth.
- Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
- Remove from heat; stir in vanilla.
- Cover; refrigerate 3 to 4 hours or until firm.
- Shape into 1¼-inch balls; roll in cocoa or powdered sugar.
- Refrigerate until firm, 1 to 2 hours.
- Store, covered, in refrigerator.
Notes / Tips / Wine Advice:
VARIATIONS:
NUT TRUFFLES:
Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.
RUM NUT TRUFFLES:
Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts. ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts. NUT-COATED TRUFFLES: Roll balls in chopped nuts.
Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts. ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts. NUT-COATED TRUFFLES: Roll balls in chopped nuts.
