Chocolate Truffles. Nom nom nom.

When my sister came home, she brought this recipe from Pioneer Woman with her (Pioneer Woman: you make me laugh... there are no words.)  She insisted that we make these and who am I to say no to chocolate truffles.  They are surprisingly easy too.  The result was pure chocolatey genius that made everyone happy.  Make these as a gift or for no reason.  They will all be eaten, I promise.

First you will need to melt 8 ounces of both semisweet and bittersweet chocolate (get the good stuff... you're not masking the flavor with anything else.)  You will also need to add 14 ounces of sweetened condensed milk to the chocolate after it melts a bit.  Do this in a double boiler on a lowish heat so you don't scald the chocolate.  If you are as smart as Kristen and I, you will cut this recipe in half, get spoons, and eat the extra sweetened condensed milk.  Don't judge.  It's delicious.

We used a bowl instead of two pots.  You can use whatever is easiest.

Add one tablespoon vanilla extract to the mixture.  See how it gets gooey and a little fluffy?  Perfect.  Take the chocolate off the heat, cover it well with plastic wrap, and refrigerate for a couple of hours.  While waiting, we started a garden.

Awesome, yes.

After it's chilled, but the chocolate is workable, roll the chocolate into balls.  Then melt some milk chocolate and cover the truffles in that.  Put on a baking sheet to dry.

Then choose some of your favorite toppings.  We used sea salt, crystallized ginger, pecans, cocoa powder, and cayenne.  If necessary, chop finely.  Then sprinkle on top.  Then... EAT.

We know what you're thinking, but we ARE twins.  We promise.

Chocolate Truffles
8 ounces semisweet chocolate
8 ounces bittersweet chocolate
14 ounces sweetened condensed milk
1 tablespoon vanilla extract
8 ounces milk chocolate
Toppings: sea salt, cayenne pepper, cocoa powder, crystallized ginger, pecans, or anything else you can think of!