Two Faced Chef

When I was little, my mom used to always make these in her cooking classes.  I’m very surprised that she had the stomach for it, because the kids would always keep the chocolate in their hands too long, which lead to melted chocolate on their hands, faces, clothes and then onto my mom’s hands, face, etc.  This recipe is very simple, foolproof, and always a favorite.  They are extremely rich, extremely delicious and were a perfect bite-sized dessert for my New Years Eve spread.  I rolled them in unsweetened cocoa powder and chopped almonds because that’s what I had.  However, roll them in whatever makes your little holiday overeating heart happy.

This was my dessert platter for New Years.  I was watching a Martha Stewart episode about apps for New Years and all she spoke about were stuffed mushrooms.  Am I crazy for hating stuffed mushrooms?  The filling is always too hot, it burns your mouth, and then it hurts too much to eat anything else.  But I digress.  Oh, and the other stuff on the dessert platter?  Chocolate Cranberry Cookies and White Chocolate Suprise Bark.  You might get the Chocolate Cranberry recipe.  If you’re lucky.

Ingredients:

• 12 ounces semisweet chocolate morsels, melted
• 3/4 cup sweetened condensed milk
• 1 cup Nestle’s Quick or sweetened or unsweetened cocoa powder, ground walnuts, peanuts, confectioner’s sugar, sprinkles, toffee bits, etc.

In medium bowl, combine melted chocolate and sweetened condensed milk. Stir until very smooth.  Refrigerate 1 hour (or freeze 10 to 15 minutes) or until firm enough to shape.  With hands, roll about 1 heaping teaspoon of chocolate mixture at a time into 1-inch-balls.  Roll balls in desired topping(s).  If desired, place truffles in small paper candy cups. Store in refrigerator.  Allow truffles to stand at room temperature for about 20 minutes before serving.  Makes about 36 truffles.