Recipe for cooking champagne cocoa truffles

Desserts to Go with Coffee and Tea :: Truffles

Champagne Cocoa Truffles

3/4 c. unsalted butter
3/4 c. Hershey\s cocoa
1 (14 oz.) can sweetened condensed milk
1 tea. vanilla extract or flavoring
2 to 3 Tbsp. 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

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 min..

Remove from heat and stir in vanilla extract or flavoring. 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 baking sheet and refrigerate until firm, 1 to 2 hours. Store covered in refrigerator.

Makes 2 1/2 dozen candies.