White Chocolate or Caramel Truffles
These are probably the easiest truffles you will ever make. Add any flavourings or extra ingredients such as nuts, spices, crumbled cookies or dried fruit of your choice.
This recipe makes a ± 30 truffles.
385 g (14 oz) / 1 can of sweetened condensed milk
200 g (7¼ oz) white baking or compound chocolate
15 ml (1 tbsp) salted butter
1.25 ml (¼ tsp) coarsely ground sea salt (optional)
2.5 ml (½ tsp) vanilla essence
Chopped chocolate, vermicelli, chopped nuts, coconut etc. to roll truffles in
Truffle or mini muffin cups
1) Assemble your ingredients.
2) Place the condensed milk, white chocolate and salted butter into a microwave-safe mixing bowl.
3) Microwave the mixture on full power for 3 minutes and stir well.
4) Microwave the mixture again for 3 minutes and stir well. It will be slightly thickened. If you want to make white chocolate truffles proceed to step 6.
5) To make caramel truffles heat the mixture for a further 3-4 minutes on full power stirring at 1-minute intervals until the mixture has a golden caramel colour and is thick and glossy. (Be careful when handling the bowl and the mixture since it will become very hot.)
6) Leave the mixture to cool for about 10 minutes and then add the optional sea salt and vanilla essence.
7) Spray a baking tray (sheet) with non-stick cooking spray and pour the mixture on the tray.
8) Spread it out flat so that it cools quicker.
9) Place the baking tray (sheet) into the refrigerator for about 20 minutes or until the mixture feels cool to the touch.
10) Grease a teaspoon or a melon baller and your hands with butter, scoop spoonsful of the mixture into your hand and roll into balls.
11) Roll the balls in chopped chocolate, vermicelli, chopped nuts or coconut and place into small cups.
Tip: To make dark chocolate truffles, replace the 200g (7¼ oz) white chocolate with 150g (5¼ oz) dark chocolate.
The truffles will last for 1 week at room temperature or 2 weeks in the refrigerator.