Pioneer Woman's Truffles
(makes about 24-36)
8 ounces semisweet chocolate chips
8 ounces bittersweet chocolate chips
14-oz can sweetened condensed milk
1 tablespoon vanilla extract
8 ounces chocolate almond bard, melted and cooled
8 ounces white almond bark, melted and cooled
(we omitted the white and used double the chocolate bark)
Assorted sprinkles if you wish
Melt semisweet and bittersweet chocolate chips in a heatproof glass bowl over gently boiling water in a saucepan. Add in sweetened condensed milk and vanilla. Stir until it combines, remove the bowl from the pan, and refrigerate for 20-30 minutes. When it has cooled scoop out tablespoons of the chocolate and roll it into neat, smooth balls. Place on parchment lined baking sheet and put in the freezer for 20-30 minutes. Melt the almond bark and drop chilled balls in to coat. Use a fork to lift out the chocolate covered truffly goodness and place on a parchment paper covered cookie sheet. Before it sets you can sprinkle with edible sprinkles!
Sprinkle with sea salt for sea salt truffles or stir in 1/2 teaspoon peppermint extract in place of the vanilla! She did this the other day and they were yummy! (Just make sure you don't use spearmint extract. Not good. Don't ask her how we know. *wink*) I'm thinking of making these with raspberry extract for raspberry chocolate truffles!
Make sure you use decent chocolate for this! Ghirardelli chocolates are the best in our opinion!
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