Ingredients (makes 30 Truffles)

• 395g Sweetened Condensed Milk
• 40g Cocoa Powder
• 1 Tablespoon Butter
• 1-2 Tablespoons Sugar (Optional)
• Little Bowls Of Coatings (eg Coconut, Sprinkles, etc.)

Method

1. Place all the ingredients (minus coatings) into a saucepan.
2. On low heat, mix until well combined. Keep mixing constantly.
3. After a few minutes, mixture will start to bubble. Keep mixing so that it doesn’t burn. Make sure to scrape from bottom and sides.
4. When mixture is thick (starts keeping shape), remove from heat.
5. Line a baking tray with baking paper. Scoop teaspoons of mixture on tray to create bite sized scoops.
6. Place tray in freezer for 5 minutes to cool. Do not leave it in freezer for too long.
7. Place toppings of choice in separate small bowls. I chose shredded coconut, choc sprinkles and 100s of 1000s.
8. Grab a scoop of mixture at a time and roll it in your hands to create a ball. If the balls aren’t sticky enough, fold each ball into itself and roll again. The more they are folded, the stickier they get.
9. Dip rolled balls into coatings until fully coated.
10. Resist eating them all in one sitting.

Notes

For more bitter truffles, coat them in cocoa powder. For sweeter ones, coat them in icing sugar.