Description

If you just need a taste of chocolate and you have iron willpower, these easy truffles are the perfect treat to keep on hand in the fridge. They’re also gluten-free.

Ingredients

Scale

8 oz. (1/2 lb.) bittersweet chocolate, chopped (I used Ghirardelli)
1/2 14 oz. can sweetened condensed milk (see note below)
1/4 t cayenne pepper
1/2 t + 1/4 t cinnamon
1/8 t sea salt
1/2 C cocoa powder (unsweetened)

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Instructions

Fill a medium saucepan about halfway with water. Set a medium heatproof (I used glass) bowl over it and make sure the water doesn’t touch the bottom of the bowl. Turn on heat to medium and make sure the bowl and your hands are very dry. Any drops of water will cause melted chocolate to instantly firm up (i.e., seize), which is very difficult to remedy. I usually give my bowl a quick wipe down with a paper towel, just to make sure.
Add chocolate to the bowl. As the water comes to a simmer, the chocolate will begin to melt. Stir often with a rubber spatula, scraping down the sides of the bowl (you may need to hold the bowl with a potholder as it heats). If the water starts to boil, reduce the heat.
Once chocolate is roughly half melted, add the sweetened condensed milk and mix thoroughly. Continue to stir until all the chocolate is melted and the “milk” is fully incorporated, forming a uniform mixture.
Turn off heat and carefully (without getting any water in it) transfer bowl onto a towel or potholder. Stir in cayenne, 1/2 t cinnamon, and sea salt.
To make the truffles right away, let the “dough” cool about 15 minutes, or until you can handle it without burning yourself. You can also chill the dough overnight (or for a full 24 hours), then allow it to come to room temperature for 2 hours before making the truffles, which is what I did.
While you wait, mix the cocoa and 1/4 t cinnamon together in a shallow dish.
Scoop a heaping teaspoon of the dough into your clean hands and roll into a ball. I made my truffles about 3/4″ in diameter, but you can also adjust the size to your liking. Roll the truffle in cocoa to coat, then place finished truffles in a shallow storage container, in individual mini cupcake holders if you like. Store covered in the refrigerator, for up to a week (they may keep longer and you can also freeze them).
To serve, I recommend bringing to room temperature for 30 minutes for a softer consistency. Keep napkins nearby, as they can be messy!

Notes

Not sure what to do with the rest of the sweetened condensed milk? Short of eating it with a spoon, a little bit is amazing in iced (or, I’d imagine, hot) coffee. Store it in the refrigerator in a sealed container. Or just make a double batch of truffles.