The Brazilian chocolate truffle
In a saucepan, heat condensed milk on low heat. Add coco powder and butter. Bring the mixture to a boil, making sure to constantly keep stirring with a wooden spoon. Once the mixture begins to boil, reduce the heat to low, and cook for another 10 minutes, continuing to stir. The mixture should become thick and will pull away from the bottom of the saucepan. Once the mixture transforms into the desired consistency, pour into a greased shallow baking dish and let cool completely in the refrigerator.
Place your toppings into smaller bowls. These toppings are all optional. If you are having a party, you can make a few different kinds of truffle topping flavours like sprinkles, coconut flakes, and almond slivers.
Forming the truffles
Once the mixture is chilled in the fridge, begin to scoop small ball shapes out of the dough. You can either use your hands, or a melon baller to do so. If the mixture sticks too much, grease hands with butter to prevent sticking.
Roll the balls into the topping of your choice. Then put the truffles on decorate baking cups and store at room temperature or in the refrigerator until serving.
Tips and warnings
- It is very important to continuously stir the mixture while it is cooking.
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