Chocolate Fudge Truffles
This makes for a great hot chocolate alternative!
Makes enough for: 1 batch truffles
Ingredients
- 142 g dark chocolate, roughly chopped
- 57 g solid cacao, roughly chopped
- 198 g condensed milk
- 65 g salted butter, cubed
- 15 mls whisky (or alcohol of your choice)*
- 13 g honey
- 5 mls vanilla extract
- cocoa powder for the truffles
Method
- Place the chocolate and cacao into a bain marie and melt over a medium to low temperature
- Once melted, set aside to cool slightly
- Place the condensed milk, butter, whisky, honey and vanilla into a small sauce pan
- Heat over a medium to low temperature until the butter melts, stirring frequently
- Slowly pour into the chocolate while constantly stirring the mixture
- Continue stirring until the mixture is combined and the fudge starts to thicken
- Pour into a brownie tin and set aside to cool
- Place into the fridge overnight to firm up
- Remove from the fridge and using a teaspoon, measure off the fudge
- Roll a teaspoon of the fudge at a time into a ball and toss in cocoa powder
- Dust off the extra cocoa and place into a bowl
- Make as many as you feel like and store in the fridge to eat when you are in the mood for a treat **
Notes
* if you do not drink, use an extract of your choice. ** I did not roll up all of the fudge into balls. I added some to milk to make hot chocolate. And used some to make fudge ice cream.