Brazilian-Style Truffles

  3.7 – 7 reviews  
Level: Easy
Total: 2 hr 30 min
Active: 30 min
Yield: 20 truffles

Ingredients

  1. One 14-ounce can sweetened condensed milk
  2. 2 tablespoons butter, plus more for your hands
  3. 2 tablespoons unsweetened cocoa powder
  4. 1/2 teaspoon pure vanilla extract
  5. 1/8 teaspoon fine salt
  6. Mini chocolate chips, for coating
  7. Rainbow sprinkles, for coating

Instructions

  1. Combine the condensed milk, butter, cocoa powder, vanilla and salt in a small saucepan. Place over medium heat and bring to a simmer, stirring constantly with a wooden spoon. Reduce the heat to medium-low and continue stirring until the mixture thickens and, when stirred, pulls away from the bottom of the pan, about 8 minutes. Remove from the heat and place the mixture in a bowl. Cover with plastic wrap and refrigerate until chilled all the way through, 2 hours.
  2. Lightly butter your hands. Using a tablespoon or small scoop, scoop some of the truffle mixture into your hands and roll into a bite-size ball. Roll the truffle in one of the coatings and place on a plate. Continue with the remaining chocolate. Store the truffles in the refrigerator for up to a week.

Reviews

Robin Barton
This was amazing ! Tbh, I made it in a different way,

I used:

Sweetened condensed milk

Butter

And, cocoa powder

The topping was chocolate sprinkles

(This recipe was hard so I did an easy way from Tasty

Deborah Armstrong
Loved these!  I think it must be important to use good cocoa powder and take care cooking them long enough. I crushed some cookies and rolled the truffles in the crumbs. Super delicious and easy and I will be making these again!
Olivia Mcintosh
Followed directions exactly, did not like them at all. Very sticky, not at all creamy.
Veronica Lane
I made this exactly as directed in the recipe. It tasted like sweetened condensed milk that had been cooked and didn’t have any chocolate flavor. Had to throw it out!
Lynn Ramirez
Amazing recipe. The chocolate flavor is really rich and strong so after i made my truffles i cut them in half so they weren’t as flavorful. I do recommend freezing the truffles for 5 minutes before eating. If you want a softer truffle you can put them in the refrigerator for 10 minutes. Also a quick tip if you want to save some mess and trouble or make your truffles look elegant put toothpicks in them and put them in cupcake liners white or patterned and on a cupcake holder or cake holder to serve at parties or gatherings.
Elizabeth Garrison
After the two hour cooling period, I flattened each truffle and rolled each one around a stemmed maraschino cherry. Than I rolled the truffles in finely chopped walnut pieces. I placed each truffle in a white mini cupcake liner. A very easy recipe to master. A must-have for any occasion – DELICIOUS!
Mitchell Wallace
Delicious and easy to make! I used Himalayan pink salt and they turned out amazing. My young daughter and I had fun decorating. Thanks for another wonderful recipe!

 

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