Category: Truffles, bonbons and candies
Preparation time: 30 minutes
Makes 16 truffles.
INGREDIENTS:
14 ounces sweetened condensed milk
2 ounces dark chocolate
1/2 cup of dulce de leche
1/4 tsp nutmeg
2 tablespoons unsweetened cocoa powder
1/4 tsp salt
1 tablespoon rum
1 tablespoon vanilla extract
2 ounces baker's chocolate for dipping
Chocolate sprinkles, icing sugar or chopped nuts
Assembly:
In a saucepan, combine the condensed milk, dark chocolate, dulce de leche, salt and cocoa powder.
Place the saucepan over medium high heat and stir the mixture until it comes to a boil.
Once the mixture is boiling, reduce the heat and allow it to simmer, stirring constantly.
Continue stirring until the mixture reaches a thick and shiny consistency. Remove the saucepan from the heat.
Add rum, butter, and vanilla and combine until smooth.
Place the mixture in a glass bowl, cover the surface of the chocolate with plastic wrap, a nd place in the fridge for at least 1-2 hours. You may also leave it there overnight.
Once the chocolate has cooled, take a shallow bowl and fill it with your choice of toppings. For this recipe, we are using chocolate sprinkles.
Scoop out a teaspoonful of the mixture and shape into 1 to 1 1/2 inch balls. Repeat the process until the mixture is all used up.
Roll each ball in chocolate sprinkles. Place on a cookie sheet lined with wax paper.
Cover the cookie sheet with plastic wrap and store in the fridge.
TIP: These truffles are perfect if paired with a rich and thick chocolate liqueur drink. If you don't like dulce de leche you can substitute dulce de leche with cream cheese or cookie dough instead.
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