Three Ingredient Chocolate Truffles

The MOST creamy and decadent chocolate truffle ever. Wait until you sink your teeth into that cocoa-dusted, dark chocolate ball of heaven. I took a little culinary license and started with a recipe for brigadeiros (Brazilian fudge balls), but instead of chocolate sprinkles, I dusted each truffle with unsweetened cocoa. That means, each bite is perfectly sweet, and undeniably bittersweet.

Let me be clear here: The unsweetened cocoa on the outside of the truffle is truly bittersweet. Emphasis on bitter if you're not used to it. For a more mild version, very lightly dust the balls with the cocoa. Or, replace one of the 2 tablespoons of cocoa (in the coating) with powdered sugar. That's also delicious!

3 Ingredient Chocolate Truffles

14-ounce can sweetened condensed milk
1 tablespoon unsalted butter
5 1/2 tablespoons unsweetened cocoa, divided

Place the sweetened condensed milk and butter in a small saucepan. Sift over 3 1/2 tablespoons of the cocoa.  Set the pan over medium-high heat and whisk until the mixture is blended and starts to boil. Switch to a spatula and stir until the mixture is thick and starts to pull away from the sides of the pan (the mixture will be thick and glossy). Transfer the mixture to a bowl and refrigerate for 30 minutes.
Using water-moistened hands, shape the mixture into 12-16 balls.
Sift the remaining 2 tablespoons of cocoa into a shallow bowl. Working one at a time, add the truffles to the cocoa and shake the bowl to cover the surface (using the movement of the bowl instead of your fingers prevents fingerprints!).
Serve! Store leftovers in an airtight container in a cool, dark place (don't refrigerate or the moisture in the fridge will cause the truffles to absorb the cocoa).
Makes 12-16 truffles