These will keep for at least a week in the refrigerator, if stored airtight; they also freeze beautifully. Serve in individual paper candy or truffle cups to dress them up a bit. If you wish, you can substitute a liqueur for the vanilla.

Ingredients:
One can (14-15 ounces) sweetened condensed milk
3 squares (3 ounces) unsweetened chocolate, halved
Few grains salt
1 tablespoon vanilla
1 cup chocolate sprinkles

Directions:
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, stirring occasionally (initially) but more frequently toward end of cooking time. Mixture will thin at first, then thicken substantially. Scrape bottom and sides of bowl with rubber spatula several times during cooking period. Mixture is ready if it is 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 truffle base into small bowl. Chill at least four hours, covering tightly when cold.

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

Note:
To make these in the microwave, chop the chocolate coarsely. Place the 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 and heat at 50% (medium) power about 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 into truffles as above. Be careful, though; this can scorch or overcook easily.

Recipe makes 30 to 35 truffles.