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Champagne Cocoa Truffles



  • 3/4 cup unsalted butter
  • 3/4 cup Hershey's cocoa
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons champagne
  • Cocoa or confectioners' sugar


  1. In a heavy medium saucepan over low heat, melt butter.
  2. Add cocoa and stir until smooth.
  3. Blend in sweetened condensed milk; stir constantly until mix is thick, smooth and glossy, about 4 minutes.
  4. Remove from heat and stir in vanilla extract. Pour mix into a medium bowl and let cool to room temperature.
  5. Stir in champagne, cover and refrigerate until firm, 4 to 5 hours.
  6. Take a small amount of mix at a time and form into 1 1/4 inch balls.
  7. Roll in cocoa or confectioners' sugar.
  8. Place balls on wax paper-lined cookie sheet and refrigerate until firm, 1 to 2 hours.
  9. Store covered in refrigerator.

Yield: 2 1/2 dozen candies


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