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Here is an easy way to make chocolate truffles with pantry ingredients!  I experimented with using evaporated milk in place of whipped cream to see if truffles could be made with lower fat evaporated milk and make this a quick dessert to prepare anytime at home, on the road, for a pot luck gathering etc.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


16 oz. bittersweet or dark chocolate, break into 1″ pieces

12 oz. canned evaporated milk

1 tangelo or orange zested (optional)

1/2 cup almond meal or powdered sugar (to coat the finished truffles)


  1. Melt chocolate in the microwave set on high at 30 second intervals for 2 – 2 1/2 minutes, stirring the chocolate pieces after each 30 second interval.
  2. Heat evaporated milk and citrus zest in a medium saucepan on medium heat until mixture comes to a full boil and bubble start climbing up the side of the pan.  Take mik off heat.
  3. Add melted chocolate to the milk.  Whisk for 2 minutes until the mixture combines fully and the chocolate turns dark and shiny.
  4. Refrigerate the mixture for 2 hours or until the chocolate is firm.
  5. Make truffles using a tablespoon or small scooper.  Form chocolate into a ball.
  6. Roll the truffle in almond meal or powdered sugar.
  7. Store truffles in a covered container in the refrigerator.

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