Truffles

Nan Findlay's Chocolate Truffles

Norm's mom Nan made these at Christmas.

• 3 175-gram packages semi sweet chocolate chips
• 1 can sweetened condensed milk
• 1 Tbsp vanilla
• cocoa powder
• ground walnuts and/or coconut

1. Put condensed milk in a heavy saucepan at low heat.
2. Stir in chocolate chips until melted, then vanilla.
3. Chill 2 hours or until firm.
4. Shape into 1-inch balls.
5. Roll in cocoa or coconut or ground walnuts or a combination of these coatings.
6. Chill 1 hour until firm.
7. Store covered at room temperature.

Variations: Use different types of chips, e.g. chocolate mint chips or butterscotch.

                  Substitute liqueur for the vanilla (e.g. Grand Marnier or Kahlua).

Chocolate Velvets

This 1980's recipe from Southern Living magazine uses a food processor to blend bar chocolate with cream, butter and coffee liqueur. 

• 12 ounces plain milk chocolate
• 3/4 cup whipping cream (heavy cream)
• 1/4 cup unsalted butter
• 1-1/2 Tbsp Kahlua
• chocolate flavored sprinkles or finely chopped pecans

1. Break chocolate into pieces and place in bowl of food processor with knife blade attached. Chop finely.
2. In a small saucepan over medium, heat whipping cream and butter about 3 minutes or until butter melts.
3. With processor running, add hot cream mixture and process until smooth and combined with chocolate, about 1 minute
4. Stir in Kahlua.
5. Pour mixture into a bowl, cover, chill 8 hours
6. Shape mixture into 3/4 inch balls.
7. Roll balls in sprinkles or chopped pecans until well coated.
8. Place balls on a baking sheet and freeze 1 hour or until firm.