Easter is on the way and one of my fondest childhood memories is shopping downtown for Easter frocks, and patent leather shoes. The week before Easter, my mom would load us in the car (Only after properly bathed and dressed up. One dressed up to go shopping in those days) and we’d head downtown to shop. A visit to my father’s office was always on the schedule and that meant, we had to walk past the Mary Ball candy store. Oh the deliciousness! The store was owned by a Greek family who specialized in hand dipped chocolates and made the most divine ever chocolate Easter bunnies (gimme the ears) and sugared egg dioramas. Not anything you’d likely find at your local WalMart!
Before the candy store closed back in the 80′s I garnered every ounce of courage I could to ask the owners for some chocolate candy recipes. Much to my surprise, I was graced with a few of those and this Chocolate Candy Truffle is my adaptation of one of them. I hope you enjoy this recipe and I hope each of you enjoys a blessed and Happy Easter !
- 3 cups semi-sweet chocolate chips
- 1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
- 1 tablespoon vanilla extract
- Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners’ sugar or colored sugars
- In heavy saucepan, over low heat, melt chocolate chips with condensed milk.
- Remove from heat; stir in vanilla.
- Chill 2-3 hours or until firm but not hard.
- Shape into 1-inch balls; roll in any of the listed coatings.
- Chill 1 hour on parchment lined cookie sheet (or until firm). Store tightly covered at room temperature. (Do NOT refrigerate!)