These are perhaps not quite as elegant as their cream & butter cousins, but they are perfectly passable as a last-minute, I-forgot-to-make-treats-for-the-neighbors holiday candy. There are only three ingredients (unless you want to get fancy) and no cooking at all.
It takes much longer to take a reasonably not-awful photo of them than to actually make them.
Makes about 15-20 truffles depending on size
1 and 1/2 cup powdered (confectioners) sugar
1/2 cup + 1 tablespoon cocoa
1/2 cup (give or take) condensed milk
Optional:
1/4 cup chopped nuts or shredded coconut
1 tablespoon brandy, Grand Marnier or other flavored liquor
a few drops of mint or almond flavoring
Mix powdered sugar and 1/2 cup cocoa (and nuts/coconut if using) together in a bowl. Slowly stir in the condensed milk (as well as brandy or flavoring if using) until you have a mixture the consistency of Play-Do (you may need more than 1/2 a cup of condensed milk if you’re using the extra dry ingredients or a little less if you’re adding brandy).
Sprinkle a tablespoon of cocoa on a plate. Form small-ish balls of the chocolate mixture with your hands (it can help to rub a little butter on your hands to keep the chocolate from sticking too much) and roll them in the cocoa (or you could roll them in a leftover coconut or nuts if you prefer). Arrange prettily on a plate or in a little gift tin or store in an airtight container in the refrigerator. Best devoured within 24 hours.
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