Ingredients FOR THE CHOCOLATE TRUFFLES 200 gr couverture chocolate, finely chopped 1 pkg sweetened condensed milk (400g) 100 gr butter 4 tbsp cocoa powder 1 cup walnuts, finely chopped 1 pkg Petit Beurre biscuits (225g) 2-3 tsp cognac (or milk) Small paper cups for serving FOR THE COATING Chocolate sprinkles Finely chopped pistachios Finely chopped walnuts Shredded coconut Melted chocolate Equipment Pot TAGS DESSERTS BUTTER KIDS' RECIPES LOW BUDGET CHRISTMAS CHOCOLATES Ingredients FOR THE CHOCOLATE TRUFFLES 200 gr couverture chocolate, finely chopped 1 pkg sweetened condensed milk (400g) 100 gr butter 4 tbsp cocoa powder 1 cup walnuts, finely chopped 1 pkg Petit Beurre biscuits (225g) 2-3 tsp cognac (or milk) Small paper cups for serving FOR THE COATING Chocolate sprinkles Finely chopped pistachios Finely chopped walnuts Shredded coconut Melted chocolate Instructions Place the sweetened condensed milk, chocolate, butter, and cocoa in a saucepan. Over very low heat, melt the ingredients together, stirring regularly. Once the mixture is smooth and uniform, allow it to cool slightly. Break the biscuits into small pieces by hand into the mixture. Add the walnuts and cognac, stirring thoroughly. Chill the mixture in the refrigerator for a short time. Once firm enough to handle, scoop portions and roll them into small balls. Coat the chocolate truffles with your preferred topping. Place them in paper cups and store in the refrigerator. Tips The same mixture can also be used to make a chocolate mosaic log. Instead of shaping truffles, place the mixture in plastic wrap and form it into a roll. Wrap tightly and chill in the refrigerator until firm enough to slice. TAGS DESSERTS BUTTER KIDS' RECIPES LOW BUDGET CHRISTMAS CHOCOLATES
