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champagne Cocoa Truffles 3/4 Cup Unsalted Butter
3/4 Cup Hershey's Cocoa
1 (14 Ounce) Can Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
2 To 3 Tablespoons Champagne
cocoa Or Confectioners' Sugar in A Heavy Medium Saucepan Over Low Heat, Melt Butter. Add Cocoa And Stir Until Smooth. Blend In Sweetened Condensed Milk; Stir Constantly Until Mix Is Thick, Smooth And Glossy, About 4 Minutes. remove From Heat And Stir In Vanilla Extract. Pour Mix Into A Medium Bowl And Let Cool To Room Temperature. Stir In Champagne, Cover And Refrigerate Until Firm, 4 To 5 Hours. take A Small Amount Of Mix At A Time And Form Into 1 1/4 Inch Balls. Roll In Cocoa Or Confectioners' Sugar. Place Balls On Wax Paper-lined Cookie Sheet And Refrigerate Until Firm, 1 To 2 Hours. Store Covered In Refrigerator. makes 2 1/2 Dozen Candies. |
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