This is the one that started it all . . .I don't know where it originated, but I have been using this basic recipe for almost 20 years. Wow.
Yield: approx. 30 (1-inch) truffles
3/4 Cup Butter
1 Tablespoon Vanilla
3/4 Cup Cocoa
1 (14oz) Can of Sweetened Condensed Milk
1 LB Vanilla Candy Coating
Sprinkles or Colored Candy Coating (optional)
Part 1: In a heavy saucepan over low heat, melt the butter. Add the cocoa and stir until smooth. Add the sweetened condensed milk and vanilla. Stir until thick and glossy. This usually takes about 5 minutes for me. Remove from the heat and pour into a bowl. Cover and let chill in the fridge for a 3-4 hours so that it can set-up. I often leave this overnight.
Part 2: Prepare a cookie tray by lining it with wax paper. Once thoroughly chilled, form the dough into balls. You can do this by using a very small cookie scoop (which is what I use) or you can just spoon a portion out and roll in your hands. Be sure to work swiftly and quickly so that you do not let your body heat from your hands melt the dough. Once shaped, place on the tray. Repeat until all dough is formed. Place tray in the fridge until ready to dip or coat.
Part 3: To coat or dip, in a double boiler, melt 1 pound of vanilla candy coating. Let cool slightly. You want it to be fluid, but not too hot to the touch. To dip, remove the dough balls from the fridge and one by one, using a fork, dip a ball into the vanilla candy coating, remove with a fork, shake the excess off and then place on a wax paper lined tray to let dry/harden. To decorate, top with sprinkles or a zig-zag of a contrasting color in vanilla candy coating. Repeat the dipping process until all truffles are coated. Place in fridge to harden.
To store, place in an airtight container and keep in the fridge. They will last up to 8 weeks.
Tip: You can flavor these easily by omitting the vanilla extract and adding your favorite flavor.