Chocolate Truffles
Serves: 15
  • 100 g dark chocolate, finely chopped
  • 2 tablespoons (30 ml) evaporated milk
  • a few drops of vanilla extract
  • coat of your choice: cocoa powder, finely chopped nuts, coconut, icing sugar....
  1. Line a baking sheet with non-stick paper.
  2. Gently melt the chocolate with the evaporated milk and vanilla extract in a heatproof bowl over a pot of boiling water (double-boiler).
  3. Spoon 15 approximately half teaspoonful dollops of the chocolate mixture onto the prepared baking sheet and refrigerate for 15 - 20 minutes until the chocolate is firm but pliable.
  4. Place each coating on a small plate. Remove the truffles from the fridge, roll each one between your hands to form a rough ball, then roll each one in coating of choice. Dust off any excess and transfer to serving dish or mini cupcake cases.
  5. Serve immediately or store in an airtight container for up to 3 days.
Adapted from Jackie Cameron Cooking At Home
Recipe by Dish & Delite at