Cocoa Dusted Dark Chocolate Truffles

August 7, 2011


I can’t take credit for this recipe. This one comes straight from book club, more specifically, from my friend Mara who made these bite-sized treats for the group. Thank you, Mara!

The original recipe is for “Quick and Easy Brigadiero,” but I modified it enough (by adding vanilla, sea salt and coating these in cocoa powder) to call them truffles. Keep in mind that you could coat these gooey, chocolate balls in whatever you like- sprinkles, finely chopped nuts, sea salt, etc. I opted for cocoa powder for sophisticated finish in a tidy package.

Speaking of book club, there are a number of works I’ve recently enjoyed- Interpreter of Maladies, Room, and A Discovery of Witches (the author writes this popular wine blog), to name a few. All good stuff if you’re in need of a new read.

Now, on to the truffles!

Ingredients: (makes about 1 dozen)

Adapted from Mara’s recipe

1 can sweetened condensed milk

1/2 Tablespoon butter

1/3 cup unsweetened cocoa powder

1/3 cup confectioner’s sugar

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt or other course ground salt

cooking spray

Additional cocoa powder for coating the truffles

Directions: In a sauce pan, on medium high heat, combine the sweetened condensed milk and the butter.


Next, add in the cocoa powder, confectioner’s sugar, salt, and vanilla. Mix well.


The mixture will be runny at first, but will stiffen up after about 20 minutes. Stir frequently to avoid burning. If mixture begins to bubble, reduce to medium heat.


Once the mixture is stiff enough to press a spoon into the bottom of the pan and separate the chocolate without it immediately running back together, take it off the heat.


Chill in the refrigerator for 10 to 20 minutes, until completely cool.

Coat your hands with cooking spray and then roll the chocolate into bite-sized balls.


Then, coat each one in the cocoa powder.


Serve immediately or chill a bit longer and then serve. These last up to a week in the fridge.

The truffles are dense and chewy with a deeply chocolate flavor. I love the contrast of the sweet from the sugar and bitterness of the chocolate.


Look at all that dark chocolate inside- definitely a dangerous treat to leave laying around the kitchen!


Share with neighbors and friends or else you’re bound to eat them all.

Print Friendly

Other posts you may enjoy:

  1. Dark Chocolate and Red Wine Cookies
  2. White Chocolate Cookie Truffles
  3. Double Chocolate Cookies with Pistachio and White Chocolate
  4. Double Chocolate Peanut Butter Cookies
  5. Chocolate Cherry Brownies


LauraJayne August 10, 2011 at 3:18 pm

These truffles look so good – professional! I can’t wait to try the recipe!

Jen @ Keepitsimplefoods August 10, 2011 at 3:23 pm

Hope you like them! :)

brandi August 9, 2011 at 9:51 am

wowza- those look so good and rich!

Aparna E. August 9, 2011 at 8:55 am

Yuuuum! I love making truffles. Delicious! :)

Shana August 8, 2011 at 7:52 pm

Oh my! These just went on my holiday baking list!

Jen @ Keepitsimplefoods August 8, 2011 at 9:44 pm

Yay! :)

Lauren at Keep It Sweet August 8, 2011 at 6:26 am

I’ve never had truffles made with sweetened condensed milk before! These look so rich and delicious.

Jen @ Keepitsimplefoods August 8, 2011 at 8:20 am

Me either, but they are just so easy I couldn’t resist posting! :)

{ 2 trackbacks }

Previous post:

Next post: