Nan arranged these truffles on a tiered cake stand and served them at the end of Christmas dinner, along with coffee or tea poured into her blue-and-white "Real Old Willow" teacups.
Coffee, tea, truffles (or chocolate mints) and liqueurs were served after the dessert course.
- 3 pkg (175 g each) semi-sweet chocolate chips
- 14 oz. condensed milk
- 1 Tbsp vanilla
- toppings: icing sugar, coconut flakes, cocoa powder
- In a heavy saucepan over low heat, melt chocolate chips in condensed milk.
- Stir in vanilla.
- Remove from heat.
- Chill 2 hours or until the mixture is firm.
- With your hands, shape into 1 inch balls.
- Roll some in icing sugar, some in coconut, some in unsweetened cocoa powder.
- Chill 1 hour, until firm. Store covered at room temperature.
