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Easy Homemade Truffles

Three-Way Brigadeiros Truffles

Makes 18

These are so easy that you’ll find yourself making them for any occasion or non-occasion. I like to roll them in three different kinds of coatings for a beautiful and impressive presentation—adopt my way, or choose your favorite coating and roll with it!

1 tablespoon unsalted butter at room temperature
1 14-ounce can sweetened condensed milk
¼ teaspoon coconut extract
1½ tablespoons unsweetened cocoa powder
1½ teaspoons instant espresso powder
¼ cup chocolate sprinkles
¼ cup toasted coconut flakes
¼ cup finely chopped nuts (like pistachios or almonds)

1. Grease a dinner plate or baking sheet with half of the softened butter and set aside. Whisk the condensed milk, coconut extract, and cocoa powder together in a small saucepan. Cook over medium heat, stirring constantly, until the milk thickens and a wooden spoon leaves a trail in the bottom of the pan, 15 to 20 minutes. Stir in the espresso powder, pour the mixture out onto the greased plate and let it cool completely, about 45 minutes.

2. Place the chocolate sprinkles, coconut flakes, and nuts on 3 plates. Grease your hands with the remaining butter and roll a tablespoonful of the chocolate mixture into a ball between your hands. Repeat with the remaining mixture and then roll the balls around in the sprinkles, coconut flakes, and nuts until evenly coated, lightly pressing the coatings in with your fingers to make sure they stick. Arrange the Brigadeiros in mini muffin cups or on a platter and serve, or leave them out at room temperature until you’re ready to serve them.

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