• 1 can (14 to 15 ozs.) sweetened condensed milk
• 3 squares (3 ozs.) unsweetened chocolate, halved
• Few grains salt
• 1 Tbsp. vanilla
• About 1 cup chocolate sprinkles

In medium heatproof bowl, combine sweetened condensed milk, chocolate, and salt. Place over simmering water on low heat (water should not touch bottom of bowl). Cook 20 to 25 minutes, initially stirring occasionally, but stirring more frequently toward end of cooking time. Mixture will thin out at first, then thicken substantially. Scrape bottom and sides of bowl with rubber spatula several times during cooking period. Mixture is ready when it's very thick and mounds softly when dropped from a spoon.

Remove from heat and hot water. Stir in vanilla (this will thin the mixture slightly). Scrape this truffle base into a small bowl. Chill at least 4 hours, covering tightly when cold.

To form truffles, use two teaspoons or a small cookie scoop. Form balls of the truffle base about 1" in diameter. Roll to coat in chocolate sprinkles. If desired, place each completed truffle in a paper candy cup. Store, tightly covered, in refrigerator.

30 to 35 truffles

Microwave instructions: Please note that I have a 700 watt microwave oven; your timing may vary. Instead of halving the chocolate squares, you'll need to chop them coarsely. Place chopped chocolate, sweetened condensed milk, and salt in a medium microwaveable bowl. Microwave at 50% (medium) power for 2-1/2 minutes. Stir very thoroughly, for at least one minute; scrape bottom and sides of bowl with rubber spatula. Return to microwave; heat at 50% (medium) power for 1-1/2 minutes longer. Remove and stir as above; mixture will be thin as you start stirring, but should thicken considerably as you continue to stir. Check for doneness, chill, and form truffles as above. Caution: the truffle base can scorch easily, so watch it carefully.

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