The Oreo truffles have pretty much jumped the shark by now, although still delicious and I don’t know a soul that doesn’t love them. If you haven’t had one or known someone who makes them, you must be living under a rock 😉 I have made them several times myself, but wanted to try something new and exciting. Plus, the one thing that I don’t really like about the Oreo truffles is that they should be kept refrigerated because of the cream cheese, and that doesn’t lend itself well to grazing during the holiday season.
In search of something new, I came across these Brazilian truffles in Food and Wine. I whipped up a batch and was pretty satisfied, though I expected them to be slightly more chocolaty. Instead, it was more like a decadent caramel. Nate loved them and asked for another as he was still picking the first one out of his teeth! I thought they’d make a lovely filling for a truffle, so why not just cover them in a hard chocolate shell? Brilliant!
I am in heaven. Good thing I planned to bring them all to Thanksgiving dinner so we didn’t have a bunch lying around our house. Also good thing it’s winter coat season 😉 The outside has a firm chocolaty shell, while the inside is rich, creamy, chewy and caramely. Even better, top them with whatever you want. I used bittersweet chocolate shavings, coconut and walnuts. Use whatever you like, I’m sure your family will hardly notice while scarfing them down this holiday season.
Chocolate Dipped Brazilian Truffles
Source: Adapted from Food and Wine
Servings: Makes 12-15 truffles
1 14-oz can sweetened condensed milk
1-oz bittersweet chocolate, chopped
1 tsp salted butter
24 oz semisweet chocolate chips
1. In a medium non-stick pan, combine sweetened condensed milk, bittersweet chocolate and butter. Cook over moderately low heat, stirring constantly, until shiny and very thick, about 15-18 minutes. Pour and spread mixture into a shallow dish and let cool, about 20 minutes.
2. Rub a small amount of oil or butter between your hands. Begin to scoop out teaspoons of chocolate mixture and roll between hands into balls. Set on wax paper lined baking sheet and refrigerate until firm, about 30 minutes.
3. Melt chocolate chips in double boiler. If you don’t have one, place a heat-proof bowl over a simmering pot of water, being sure the bowl does not touch the water. Pour chips into bowl and stir continuously until melted.
4. Roll refrigerated balls in melted chocolate until well coated. Top with desired toppings (sprinkles, chocolate shavings, coconut, nuts, etc.). Refrigerate until outer chocolate hardens. Serve slightly cool or room temperature. Store in airtight container.