Brazilian-Style Chocolate Truffles

Credit: with a couple change ups that I made

Total: 2 hours 30 min
Cook: 30 min
Yields: 18 truffles


One 14-ounce can sweetened condensed milk
2 tablespoons butter, plus more for your hands
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine salt
Mini chocolate chips, for coating (optional)
Rainbow sprinkles, for coating (optional)

Optional:  (Just a different way to make them versus the original way)

1 bar of chocolate, melted and tempered, outside coating
3 tablespoons of Kahula or Bailey’s to add a great flavor


Combine the condensed milk, butter, cocoa powder, vanilla and salt in a small saucepan. Optional you can add 3 tablespoons of kahula or Bailey’s Irish Creme to add a fun flavor. 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 5 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.

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. As another option if you want a hard candy coating on the outside versus just sprinkles, take melted tampered chocolate and roll each truffle ball in the chocolate with the two spoon method.

Continue with the remaining chocolate. Place on wax paper and store the truffles in the refrigerator for up to a week.


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