Brazilian-Style Truffles

  • Yield : 20 truffles
  • Prep Time : 5m
  • Cook Time : 8m
  • Ready In : 2:13 h


  • One 14-ounce can sweetened condensed milk
  • 1/8 teaspoon fine salt
  • 2 tablespoons butter, plus more for your hands
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon pure vanilla extract
  • Mini chocolate chips, for coating
  • Rainbow sprinkles, for coating


Step 1

Combine the condensed milk, butter, cocoa powder, vanilla and salt in a small saucepan. 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 8 minutes

Step 2

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.

Step 3

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. Continue with the remaining chocolate. Store the truffles in the refrigerator for up to a week.

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