8 oz semi-sweet chocolate
8 oz bittersweet chocolate
14 oz sweetened condensed milk
1 tablespoon vanilla extract
8 oz milk chocolate
Sea salt , for sprinkling


1.Heat the dark chocolate and the sweetened condensed milk in a double boiler placed over simmering water. Stir until melted and add vanilla, remove from heat. The chocolate will not have a silky smooth texture. Cool to room temperature, chilling in the refrigerator if necessary.
2.Roll into balls. I used a melon baller to make them all uniform in size, but a teaspoon would work fine too. Melt the milk chocolate in the microwave and dip the truffle balls in the chocolate. Place on parchment paper to set and immediately sprinkle with sea salt.

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