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A​ Dream of a Dessert

September 18, 2008
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Rich, creamy and fudgy, these truffles are best served cold. Get the kids to help roll them out. Just remember to save some for company!

 
Chocolate Fudge Truffles

(Dairy)

4 Tbsps. cocoa powder
1 cup whole milk
1 cup sweetened condensed milk
1 Tbsp. butter
assorted sprinkles
nonpareils
cocoa powder
confectioner's sugar

Measure the cocoa powder into a medium pot. Add the milk and whisk.

Measure out 1 cup of the sweetened condensed milk and pour into the pot.

Turn the heat to medium, add the butter and cook the mixture, slowly stirring almost the whole time. Make sure the mixture doesn't rise up over the sides of the pot. It will bubble as it thickens and cooks, just make sure it doesn't rise. If you see this happening, lift the pot off the heat for 2 to 3 seconds, lower the flame and return the pot to the heat.

Cook the mixture 20 to 28 minutes. The mixture will thicken, and when you tilt the pan, the truffle mixture will not be runny. When you scoop up the chocolate, it will not drip off the spatula. Go by the thickness more than the timing. You want it thick, like frosting.

Using a spatula, scoop the mixture into a bowl and place it in the refrigerator to cool for 20 minutes.

When the mixture is completely cool, rub some butter on the palms of your hands.

Using a teaspoon measure, scoop out 1 teaspoon of truffle batter into your hand and gently roll it into a bowl.

Roll each bowl in either sprinkles, nonpareils, cocoa or confectioner's sugar.

Place the truffles in small paper petit four cups. Place in the refrigerator. Serve cold.

Makes 25 to 30 truffles.

Recipe courtesy of Kosher by Design: Kids in the Kitchen, by Susie Fishbein.

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