09 Feb Chocolate Truffles

Looking for a bit of true decadence for Valentine’s Day or another special evening?  Make up a batch of these Chocolate Truffles.

Then, after dinner on that special night, grab a dish of these and your favorite beverage (maybe coffee if it’s chilly) and head up to the cockpit or foredeck to watch the stars as you snuggle with your sweetie . . .

NOTE:  You really need a refrigerator or be in a cold climate to make these – they’re just too soft to serve if you store them in a location that’s warm.   If you can’t get chocolate chips, you can also make these by melting milk chocolate bars, such as Hershey’s bars.

Chocolate Truffles

Makes about 4 dozen truffles

3 cups semi-sweet chocolate chips (18 ounces)

1 (14 ounce) can sweetened condensed milk

1 tablespoon vanilla

Optional, to roll truffles in:

• flaked coconut
• chocolate sprinkles
• colored sprinkles
• cocoa
• finely chopped nuts

Melt chocolate chips over very low heat.  Add the vanilla and sweetened condensed milk and stir until everything is totally blended.

Chill about 2 hours or until the chocolate mixture can be handled.

Shape into 1-inch balls – a melon baller is ideal for this, or you can use a teaspoon.  The more you use your hands, the more the chocolate will melt and become a sticky mess.

If desired, roll the balls in coconut, sprinkles, cocoa or nuts.  If the weather is over 70 degrees, keep truffles in the refrigerator in a plastic food storage box with a lid until just ready to serve.

Want more boat-friendly recipes? Check out The Boat Galley Cookbook with over 800 recipes or get a free PDF sample of it with 30 recipes: