Chocolate Truffles

By Christy Rost

Ingredients:

1		12-ounce package semi-sweet or bittersweet chocolate chips
¾		cup sweetened condensed milk
1		teaspoon vanilla extract
1-2		tablespoons cognac or other liqueur (optional)
		dash of salt
2		cups sweetened, flaked coconut
2		cups chocolate-flavored sprinkles
1		tablespoon butter

In a double boiler over low heat, melt chocolate chips, stirring until smooth. Stir in condensed milk. Add vanilla, cognac and salt, stirring until well blended. Remove from heat. Fold in coconut; set aside 10 minutes to cool.

With buttered hands, roll teaspoons of chocolate mixture into 1-inch balls; then roll in chocolate sprinkles or sifted cocoa mixed with a bit of sifted confectioners sugar. Place finished truffles on a tray lined with waxed paper. Refrigerate several hours or until firm. If using cocoa, re-roll truffles before serving. To serve, place truffles into paper or foil petit-four cups. Recipe makes approximately 45 truffles.