Betsy (Cruz) Pittenger
¾ C. condensed milk
2 C. chocolate chips
1 lb. Chocolate coating candy (Chocolate bark)
small amount White coating candy OPTIONAL
1 tsp. flavored extract (orange, raspberry, strawberry, etc.) OPTIONAL
In a double boiler, mix together the condensed milk and chocolate chips. Cook over medium heat until melted, stirring often. Remove from heat and add extract if desired.
Allow mixture to cool until it can be handled. Roll mixture into small balls. Melt the coating candy in a double boiler. Dip rolled balls in coating candy and remove with a fork once covered with chocolate. Place on wax paper to harden. If desired, melt the white candy coating in a double boiler and drizzle on top of truffles. Store at room temperature for a week, the refrigerator for several weeks or the freezer for several months.
Hints:
Peppermint and mint extract are very stong! They can easily be overwhelming. Go easy on those extracts (1/4-1/2 tsp per full batch of truffle filling).
Peppermint or mint truffles will “contaminate” the other flavored truffles. Store them separately.
Divide the batch into 4 smaller batches and make multiple flavors at a time.
Mommy first made these in high school with my good friend Betsy Cruz (now Betsy Pittenger). I have made them almost every Christmas since then. Now, Team Southerland makes them yearly and gives them to neighbors or takes them to Christmas parties. Hannah really enjoys making these with Mommy. It is exciting when it is time to bring out the Truffle making ingredients; it means that Christmas is almost here! I love this Team Southerland tradition!
