1 ½ sticks butter (no margarine, please!)
3/4 cup unsweetened cocoa
1 14-ounce can sweetened condensed milk
Finely grated orange zest
2 tablespoons brandy
3/4 cup finely chopped walnuts (pecans or almonds work, too)
Melt butter in saucepan and stir in the cocoa until smooth. Keep stirring while slowly adding the condensed milk. Stir and cook over low heat for about 5-6 minutes or until the mixture thickened and is shiny and smooth. Remove from heat and stir in rum, zest, and nuts.
Pour into a pan and refrigerate for several hours or until the mixture is firm enough to shape. Using a small cookie scoop or spoon roll into 1-inch balls. At this point, you can roll the balls into more ground nuts or some red and green decorations for the Christmas spirit. Place on a plate to refrigerate a few more hours before serving. Something that can be made the day before to have on hand for a party or just a great treat.
Ideas . . .
This recipe is open to other flavors! Mint? Add a little creme de menthe in place of the brandy or just add some peppermint extract. Could mix in some crushed candy cane in lieu of the nuts, too.
A bit of instant coffee power in the cooking stage take the treat to a more grownup level.
You can roll them in either sweetened cocoa power or the unsweetened version depending on the state of your sweet tooth!
Adventurous? You can get some coating chocolate in either chocolate or white, melt it, and dip some of your truffles in that and sprinkle with decorations for an added dimension.