This past weekend, we were in Big Bear and went to a Chocolate Tour. One of the locations had these delicious little gems that were just chocolate truffles dusted with fairy dust, I mean powdered sugar. I came home and immediately found my old recipe that I use to make and use as decorations on top of chocolate cakes. They were the same consistency and the only difference was that they had added peppermint flavoring.
2 tables butter
1 (14 oz) can of Eagle Brand Sweentened Condensed Milk (not Pet Milk)
3 tables cocoa powder
*If desired, add 1/2 teas peppermint extract
1 cup chocolate sprinkles or powdered sugar or just coarse decorating sugar
Melt the butter in a nonstick pan over medium heat. Using a long handled spoon, stir in the Eagle Brand and cocoa powder. Cook, stirring constantly until the mixture starts to bubble and you can see the bottom of the pan. Grease a bowl with butter and pour the mixture into the bowl. Let cool about 30 min to 1 hour. Pour sprinkles into a bowl, (or powdered sugar or decorators sugar) into a separate bowl. Roll the cooled chocolate mixture into small balls (a little larger than a teaspoon, these are so rich you won’t want to make them larger)
Roll the balls in the sprinkles/sugar and place on a plate. Refrigerate until ready to serve.