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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
3 cups chocolate chips
1, 14 ounce can sweetened condensed milk
1 teaspoon of the extract of your choice OR
1 tablespoon of your favorite liqueur
Coatings for outside:
flaked or ground coconut
sea salt or flake salt
crushed peppermint candies
STEP BY STEP INSTRUCTIONS
Combine chocolate chips and condensed milk in a large bowl. Stir to combine.
Melt in a double boiler until it forms a fudgy mass. Alternatively you can do this in the microwave on high for one minute, then stir until it becomes a fudgy mass.
Refrigerate for at least 30 minutes or until the mixture is scoopable and somewhat solid.
Scoop truffles into teaspoon sized balls. Roll between your hands then roll in desired coatings.
Place on a baking sheet lined with either a silicone mat or parchment.
Refrigerate finished truffles for 30 minutes before serving.
Truffles should be stored in the refrigerator or in a very cool spot after complete.
Truffles will stay fresh in the refrigerator for 3 weeks.