Chocolate truffles: Perfect simplicity


As I set up the vast spread of baked stuff on Monday, I was quite shocked to see that all the chocolate truffles I brought were gone in about 15 minutes. I am sure I have brought them before, and no one ever seemed interested in them. As I discussed with someone last night, though, sometimes when confronted with too much choice, the most basic things stand out most. Or the most chocolatey things. Sometimes, like in retail and merchandising, placement is key. I don’t know how to explain the rapid disappearance of the chocolate truffles. But I can explain how ridiculously bloody easy they are to make.

18 ounces chocolate chips (511 grams of chocolate of your choice; I used milk chocolate)
14 ounces sweetened condensed milk (generally one standard-sized can)
1 teaspoon vanilla
Stuff to roll truffles in (I used plain, unsweetened cocoa powder, but you could use powdered sugar or sprinkles or whatever you prefer)

On the stovetop in a saucepan (or in a double boiler), with burner on low, melt chocolate with the sweetened condensed milk. (I do this in a glass bowl over boiling water so that I can just transfer the bowl to the fridge for the chilling part.)

Remove from heat, stir in vanilla. Chill 2 hours, shape into small balls and roll in topping. Place on a platter or in small paper cups (like cupcake cups) for candy. Chill again until just before ready to serve.

See? Really, really simple.

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