HANDS-ON TIME
55 MIN
TOTAL TIME
3 HRs 20 MIN
Makes about 48 truffles
Most truffle recipes call for chocolate, heavy cream, and butter. Not that I’m against cream or butter, as you may know by now, but I’ve discovered that something magical happens when you swap them out for sweetened condensed milk. The milk adds a richness and melt-in-your-mouth texture that’s fantastically fudgelike. I opt to coat my truffles in cocoa powder, chopped pistachios, and pearl sugar, but rainbow sprinkles make quite the statement, too.
In a medium saucepan, combine the chocolate chips and sweetened condensed milk and cook over medium heat, stirring with a wooden spoon, until the chocolate is just melted, 3 to 5 minutes. Remove from the heat and stir in the brandy and a generous pinch of salt. Scrape into a medium bowl and press a piece of plastic wrap directly against the surface of the chocolate mixture (this prevents it from forming a pesky skin). Let cool and then refrigerate until firm, about 2 hours.
Line a large baking sheet with waxed paper. Place each coating in a separate bowl. Using a 1-tablespoon ice cream scoop or measuring spoon, scoop level mounds of the chocolate mixture onto the baking sheet. One at a time, roll the mounds into balls and then toss in the coatings, pressing gently to help adhere. Transfer the truffles to an airtight container or package in boxes lined with mini-cupcake liners. Refrigerate until chilled, about 30 minutes.
DO IT AHEAD The chocolate truffles can be refrigerated for up to 5 days.