Submitted by: Sandy Borsos
Chocolate Truffles
Ingredients:
1 12oz bag of semi sweet chocolate chips
3/4 Cup Sweetened Condensed Milk
1 teaspoon vanilla
1/8 tsp salt
1 TBL Apricot brandy or Amaretto. ( I added that to the recipe and it makes them really good!)
1/2 Cup
unsweetened cocoa powder or coconut for rolling
Directions:
In a double boiler over hot, not boiling, water (or in 2 qt. Saucepan over low heat) melt chocolate chips.
Stir in condensed milk, vanilla and salt.
Add Apricot brandy and stir until well mixed.
Refrigerate mixture for about 45 minutes or until easy to shape.
With buttered hands, shape mixture into 1 inch balls.
Roll balls into unsweetened cocoa powder or coconut.
Makes about 3 dozen or 1 and 1/2 pounds.
Store in refrigerator.
These are very yummy! They are from the December 1978, issue of Good Housekeeping magazine.
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