Simple Chocolate Truffles with Evaporated Milk

Here’s my go-to recipe for chocolate truffles made with evaporated milk – they’re rich, creamy, and incredibly simple to make with just a handful of basic ingredients you probably already have in your pantry.

These truffles have become my secret weapon for last-minute dinner parties and holiday gifts. I usually make a double batch because they disappear so quickly at our house – especially when my kids discover them in the fridge! Nothing better than having homemade chocolate treats ready to go, right?

What Kind of Chocolate Should I Use?

While this recipe calls for milk chocolate chips, you’ve actually got several options that will work beautifully for these truffles. Milk chocolate creates a sweeter, creamier truffle that’s perfect for those who don’t love dark chocolate’s intensity. If you prefer something less sweet, you could swap in semi-sweet chocolate chips or even dark chocolate with 60% cocoa content – just keep in mind that darker chocolate will make your truffles slightly firmer. When shopping for chocolate chips, look for ones that contain cocoa butter in the ingredients list rather than palm oil or other substitutes. And here’s a handy tip: give your chocolate chips a quick smell before using them – fresh chocolate should have a clean, sweet aroma with no hint of staleness.

Options for Substitutions

Making these truffles but missing some ingredients? Here are some swaps that work well:

• Evaporated milk: If you don’t have evaporated milk, you can use heavy cream instead. Just use 1/3 cup of heavy cream to replace the 1/2 cup of evaporated milk, since evaporated milk is more concentrated.
• Milk chocolate chips: Feel free to use semi-sweet or dark chocolate chips instead. You can also chop up chocolate bars – just make sure to use good quality chocolate since it’s the main ingredient. If using darker chocolate, you might want to add an extra tablespoon of sugar.
• Almond flavoring: Vanilla extract makes a great substitute here. You could also try other extracts like orange, mint, or coconut for different flavor profiles.
• Chopped almonds: The coating is super flexible – try other nuts like hazelnuts or pecans, or go for coconut flakes, cocoa powder, or even crushed graham crackers. Just make sure whatever you use is finely chopped.
• Granulated sugar: You can swap in powdered sugar (use 1/3 cup since it’s less dense) or even honey (use 3 tablespoons), though honey will make the truffles slightly softer.

Watch Out for These Mistakes While Making

The biggest challenge when making chocolate truffles is getting the right consistency – if your chocolate mixture is too hot when you add the evaporated milk, it can become grainy or separate, so always let your melted chocolate cool slightly before combining.

Temperature control is crucial throughout the process – if your truffle mixture is too warm when you try to roll it into balls, you’ll end up with a messy situation, so make sure to chill the mixture for at least 2 hours (or until firm) before shaping.

When rolling the truffles in chopped almonds, work quickly with cold hands to prevent the chocolate from melting, and if you notice the mixture getting too soft, pop it back in the fridge for 15-20 minutes before continuing.

A helpful trick is to use a small cookie scoop or melon baller for uniform sizing, and keep a bowl of ice water nearby to dip your hands in between rolling – this keeps the chocolate from sticking to your fingers and gives you neater-looking truffles.

What to Serve With Chocolate Truffles?

These rich chocolate truffles make a perfect ending to any meal, and they’re especially nice when served alongside a hot drink. A cup of fresh coffee or espresso helps balance out the sweetness, while hot tea (particularly Earl Grey or mint) makes a lovely pairing too. For a fancy dessert spread, I like setting these truffles out on a plate with some fresh berries and maybe a few other small cookies or chocolates. If you’re serving these at a party, consider putting out small paper cups or mini cupcake liners so guests can easily grab one or two without getting chocolate on their fingers.

Storage Instructions

Keep Fresh: These chocolate truffles stay perfectly good in an airtight container in the fridge for up to 2 weeks. I like to place wax paper or parchment paper between layers to prevent them from sticking together. Just remember that truffles taste best when they’re not too cold, so let them sit at room temperature for about 15-20 minutes before serving.

Freeze: Want to make these ahead? You can freeze your truffles for up to 3 months! Place them in a freezer-safe container with parchment paper between layers. The almonds might lose a bit of their crunch after freezing, but they’ll still taste great.

Make Ahead: These truffles are perfect for making ahead of time for parties or gifts. You can prepare them up to a few days before you need them – just roll them in the chopped almonds right before serving for the freshest presentation. The truffle mixture can also be made a day ahead and stored in the fridge before rolling into balls.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	60-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 130-150 g
• Carbohydrates: 200-220 g

Ingredients

• 1/2 cup carnation evaporated milk, concentrated
• 1/4 cup granulated sugar
• 2 cups nestle milk chocolate chips
• 1/2 to 1 teaspoon almond flavoring
• 1 cup finely chopped toasted almonds

Step 1: Heat the Milk and Sugar

In a small, heavy-gauge saucepan, combine evaporated milk and sugar.

Place the saucepan over medium heat, stirring occasionally until the mixture comes to a full rolling boil.

Step 2: Boil and Stir

Once the mixture reaches a rolling boil, continue to boil for 3 minutes while stirring constantly.

This ensures that the sugar fully dissolves and the mixture thickens slightly.

Step 3: Melt Morsels and Add Extract

Remove the saucepan from the heat.

Stir in your choice of morsels and almond extract.

Continue stirring until the morsels are completely melted and the mixture is smooth.

Step 4: Chill the Mixture

Transfer the mixture to a bowl and chill it in the refrigerator for about 45 minutes.

This allows the mixture to firm up, making it easier to shape into balls.

Step 5: Shape and Roll

Once the mixture is firm, shape it into 1-inch balls using your hands.

Roll each ball in chopped almonds until fully coated.

This adds flavor and a delightful crunch to the treats.

Step 6: Final Chill and Serve

Place the almond-coated balls back in the refrigerator to chill until you’re ready to serve them.

Enjoy these delightful treats chilled for the best texture and flavor!