Adapted from Allrecipes.
200g Chilli Dark Chocolate (we used Lindt)
100g Maya Gold 55% solids chocolate (use regular semi dark if you can't get this exotic Green & Blacks flavour)
1 can sweetened condensed milk
good pinch Dutch cinnamon
cocoa (or pareils or coconut) to roll
Melt chocolate with sweetened condensed milk on lowest microwave setting in a heatproof bowl. Try 1 minute on LOW and then 30sec bursts. When melted and smooth, stir in cinnamon. Cover and chill 2 to 3 hours or until firm.
Shape mixture into small balls and roll in cocoa.
Refrigerate in a tightly covered dish.
Sorry for no in process pictures today again, but rolling sticky balls of chocolate goop between one's palms is not conductive to responsible camera handling. If your truffles are destined for the family cookie plate, or you have slightly older kids home from school already, you might want to pass that job to them. Master Two was quite adept at shaking the dish with the truffles and cocoa in it, and Miss Five was quick to point out any that weren't fully coated. Both had a good stir of the mixture, and enjoyed the tasty job of breaking the blocks of chocolate down into pieces. So even though our truffles were destined to be a gift, and needed to be adult rolled for the slightly improved shape and size uniformity, there was still lots to be done for little fingers.
It goes to show, never judge a recipe as too complex before giving it a try. Odds are, even the youngest child will find a step or two they can help with.
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