Many pounds of chocolate ago I came up with this too-soft fudge and turned them into heavenly truffles. I promised to share the recipe and somehow forgot to. Well, at long last, here it is! They are super simple to make and you can actually eat it as soft fudge if you do not want to take the time to make truffles… but I promise you, it is worth the effort!
- 3 cups of chopped semi-sweet chocolate, in a pinch you can use chocolate chips, but they’re better if you don’t
- 1 square unsweetened chocolate, chopped
- 1/2 tsp. salt
- 1 1/2 tsp. vanilla (Penzey’s Vanilla is pretty awesome!)
- 1 can, sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 cup hazelnut spread (Nutella)
- 1-2 cups cocoa powder -or- Ghirardelli Sweet Ground Chocolate and Cocoa for coating truffles
- Combine everything but the cocoa powder in the top of a double boiler. If you don’t have one, a makeshift one is fine… just make sure the water is not touching the top pan.
- Over a low heat, melt ingredients to combine, whisking constantly.
- Pour melted chocolaty goodness into an 8 or 9 inch square baking pan lined with wax paper or foil (this will make for easy removal).
- Put in fridge uncovered.
- Here comes the hard part… chill for 2-3 hours. The fudge will easily remove from the pan in one big square.
- Cut into tiny pieces… about 3/4 inch squared or so. See photo. This one batch will make about 100-150 truffles.
- Put cocoa powder into a bowl.
- Roll each truffle into a ball and coat in the cocoa powder.
- Set on a cooling rack while you finish rolling and coating the rest of the truffles.