Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
- 1/4 cup unsweetened shredded coconut
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small saucepan
- Small cookie scoop or spoon
- Microwave-safe bowl
Step-by-step instructions:
1. In a mixing bowl, beat the sweetened condensed milk, softened butter, vanilla extract, and salt together until smooth.
2. Gradually add in the powdered sugar and cocoa powder, mixing until well combined.
3. Fold in the chocolate chips and shredded coconut.
4. Cover the mixture and refrigerate for 30 minutes to 1 hour, until firm.
5. Line a baking sheet with parchment paper.
6. Using a small cookie scoop or spoon, form the mixture into small balls and place them on the prepared baking sheet.
7. Freeze the truffles for 10-15 minutes, until firm.
8. In a small saucepan, heat the heavy cream until it just begins to simmer.
9. Pour the hot cream over the chocolate chips in a microwave-safe bowl and stir until the chocolate is melted and smooth.
10. Dip each truffle into the chocolate mixture, using a fork to remove any excess chocolate.
11. Place the truffles back on the parchment-lined baking sheet and sprinkle with additional shredded coconut, if desired.
12. Refrigerate the truffles for at least 30 minutes, until the chocolate is set.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 10-15 minutes
5. Temperature:
Freeze the truffles for 10-15 minutes and refrigerate for at least 30 minutes.
Serving size:
This recipe makes about 30 truffles.
Nutritional information:
Each truffle contains approximately 120 calories, 5g fat, 20g carbohydrates, and 1g protein.
Substitutions for ingredients:
- You can use semisweet or dark chocolate chips instead of milk chocolate chips.
- If you don't have unsweetened shredded coconut, you can use sweetened shredded coconut or omit it altogether.
Variations:
- Roll the truffles in chopped nuts, sprinkles, or crushed cookies instead of shredded coconut.
- Add a teaspoon of instant coffee or espresso powder to the truffle mixture for a mocha flavor.
- Use white chocolate instead of milk chocolate for the coating.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients.
- If the truffle mixture is too sticky to handle, refrigerate it for a bit longer.
- Use a toothpick or fork to dip the truffles into the chocolate coating.
- Store the truffles in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to a week.
Reheating instructions:
These truffles are best served cold and do not need to be reheated.
Presentation ideas:
Arrange the truffles on a platter or in a decorative box for a beautiful presentation.
Garnishes:
Sprinkle the truffles with additional shredded coconut, chopped nuts, or cocoa powder for a pretty garnish.
Pairings:
These truffles pair well with a cup of coffee or tea.
Suggested side dishes:
These truffles are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the truffle mixture is too dry, add a tablespoon of milk or cream to moisten it.
- If the chocolate coating is too thick, add a teaspoon of vegetable oil to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before preparing this recipe. Store the truffles in the refrigerator to prevent spoilage.
Food history:
Ptasie Mleczko Truffles are a variation of a popular Polish candy called Ptasie Mleczko, which translates to "bird's milk." The candy is made with a soft marshmallow center coated in chocolate.
Flavor profiles:
These truffles have a rich, chocolatey flavor with a hint of coconut.
Serving suggestions:
Serve these truffles as a sweet treat after dinner or at a party.
Related Categories
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Region: Polish
Taste: Creamy, Sweet, Chocolatey, Nutty