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.
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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)
- 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.
- 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.
- Add melted chocolate to the milk. Whisk for 2 minutes until the mixture combines fully and the chocolate turns dark and shiny.
- Refrigerate the mixture for 2 hours or until the chocolate is firm.
- Make truffles using a tablespoon or small scooper. Form chocolate into a ball.
- Roll the truffle in almond meal or powdered sugar.
- Store truffles in a covered container in the refrigerator.