About the Recipe
These are chewy and delicious morsels of indulgence! They are incredibly easy to make and the flavor combinations are endless.
This recipe makes 2 types: plain chocolate and strawberry filled!
Ingredients
For the Truffle
400g Sweetened Condensed Milk
200g Cocoa Powder
For The Filling - Filling is optional
6 Medium Strawberries
2 Tsp Sugar
For the Coating
3 Tbs Cocoa Powder
1.5oz Freeze Dried Strawberry Powder - Only needed if making filled truffles
Preparation
Microwave your sweetened condensed milk for 30-45 seconds or until slightly warm with a looser consitency.
Sift the cocoa powder into the condensed milk one third at a time, making sure to mix well between additions
With each addition the mixture will get thicker and thicker until you have a firm dough. You may find you need to use your hands to thouroughly mix the dough well. Make sure you knead the dough properly to remove all dry pockets of cocoa powder at this stage. Otherwise your truffles will fall apart later.
Roll out your dough to about a 1in thick slab, wrap it with saran wrap and place in the fridge to firm up for about an hour.
Meanwhile, wash, dry and finely dice your strawberries, then place them in a bowl with the sugar. Leave these to macerate at room temperature for about 15-20 mins or until soft and juicy!
Take your firm dough out of the fridge and cut it up into equal pieces. It should yield between 28-30 pieces.
From here roll half of the pieces into a ball and then roll them in cocoa powder to coat to make the plain chocolate truffles. Be sure to toss the truffle a few times between your hands to knock off any excess cocoa powder.
For the other half of the batch, roll out each piece to form a small circle, then place a few pieces of your strawberry mixture into the center.
Fold the chocolate dough upwards around the strawberries to form a small ball. Seal the top then roll the ball in your hands to smooth out the shape.
Roll the balls in the freeze dried strawberry powder, again being sure to bounce the truffle a few times in your hands to shake off the excess.
Notes
If you prefer a bit more sweetness and less of a dark chocolate flavor to your truffles, you can substitute some of the cocoa powder for powdered sugar in your base mix. The rule is, for every 100g of sweetened condensed milk, you need 50g of powder. Try playing with the ratios to find your perfect balance!
It is vital that you knead your dough enough to get all of the dry pockets of powder mixed in during step 3. If you don't your truffles will become a crumbly, dry mess when you try to roll them up later.
Do NOT be tempted to over fill your truffles if you chose to make them fruit filled. This chocolate dough is not forgiving and does not stretch well. You'll find that the dough will tear if they are too full. The juices will start to leak out and you'll end up with a sticky, unworkable mess!
These will last up to a week in an airtight container in the fridge.