1. Prepare the chocolate

Begin by finely chopping the sweet chocolate. Smaller pieces will melt more quickly and blend more smoothly into the truffle mixture later on.

2. Warm the condensed milk

Pour the sweetened condensed milk into a small saucepan and place it over very low heat. Keep the heat gentle so the milk warms slowly without scorching or sticking to the pan.

3. Add the cocoa powder

Sift the cocoa powder over the condensed milk to keep the mixture smooth and lump-free. Stir well until the cocoa disappears into the milk and the mixture turns a uniform chocolate color.

4. Add the butter

Add the butter to the saucepan and continue cooking over low heat. Stir constantly so the mixture does not stick to the bottom of the pan. Keep going until the mixture thickens slightly and begins pulling away from the bottom as you stir.

5. Stir in the chocolate

Add the chopped sweet chocolate to the pan once the mixture has thickened a little. Mix thoroughly until the chocolate melts completely and the mixture turns glossy, smooth, and even.

6. Chill the mixture

Remove the saucepan from the heat and transfer the mixture into a lightly greased baking dish. Smooth it out into an even layer. Press plastic wrap directly against the surface so it does not dry out, then refrigerate for 1 to 2 hours until firm enough to shape.

7. Shape the truffles

When the mixture has chilled and firmed up, lightly grease your hands with butter or oil. Scoop out small portions and roll them into balls. A size of about 15 grams each works well, but you can make them larger or smaller depending on your preference.

8. Coat the truffles

Pour the chocolate sprinkles into a small bowl. Roll each truffle in the sprinkles until the outside is fully covered.

9. Serve

 

Arrange the finished truffles on a plate, store them in an airtight container, or box them up for gifting. Serve chilled or slightly cool and enjoy.