Fudgey Chocolate Truffles
Ingredients
- 3/4 cup butter
- 3/4 cup HERSHEY'S Cocoa
- 1 can sweetened condensed milk 14 oz. (not evaporated milk)
- 3 tablespoons rum or 1 teaspoon rum extract
- 3/4 cup finely chopped nuts
- Additional
- chopped nuts or cocoa
Instructions
- Melt butter in heavy 2-quart saucepan over low heat.
- Add ¾ cup cocoa; stir until smooth.
- Add sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 5 minutes.
- Remove from heat; stir in rum and finely chopped nuts, if desired. Pour mixture into flat pan.
- Refrigerate until firm, about 4 hours.
- Shape into 1¼-inch balls; roll in nuts or cocoa.
- Refrigerate until firm, about 2 hours.
- Store, covered, in refrigerator.