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2-Ingredient Chocolate Truffles

Rich, fudgy truffles from just two pantry staples — Milkmaid and drinking chocolate cooked into a soft dough, rolled and dusted in cocoa. No baking, no fuss.

Ingredients

• 1/2 tin (about 200 g) Milkmaid (condensed milk)
• 1 cup Drinking chocolate powder
• 3 tbsp Cocoa powder, for coating
• 1 tbsp Butter

Method

1. In a non-stick pan on low heat, warm the Milkmaid with the butter.
2. Add the drinking chocolate powder a little at a time, stirring constantly, until it comes together into a thick, smooth dough that leaves the sides of the pan.
3. Cool the mixture, then chill for 20–30 minutes until firm enough to handle.
4. Roll into small balls, coat in cocoa powder, and chill again before serving.

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