I've been making this recipe since the mid 80's and have gotten rave reviews when I include this with 4 or 5 other homemade chocolate treats in about 3 dozen "goody bags" that I give as Christmas gifts each year to friends, family and people who help me throughout the year. I make 3 batches every Christmas.
DO NOT SETTLE FOR BULK BIN OR DISCOUNT STORE CHOCOLATE WAFERS.
They contain a low grade chocolate or imitation chocolate flavour and a large proportion of paraffin. DO NOT use a chocolate that needs to be tempered or chocolate chips. This recipe is worthy of PREMIUM chocolate wafers. Some local chocolate makers will also sell a good quality dipping wafer. I've been using Morden's of Winnipeg for over 20 years! Find the good stuff before trying this recipe!!!
1 can regular or low fat sweetened condensed milk
1 pound (454g) semi- sweet, dark or bittersweet chocolate wafers
2 Tablespoons cherry Brandy (or your favourite liquor)
3/4 pound (340g) milk chocolate wafers
In a 2 quart microwave safe bowl melt the dark chocolate and sweetened condensed milk on medium power, stirring every minute until melted (about 4 minutes). Stir in cherry Brandy. (Note: I always measure the brandy into the empty sweetened condensed milk can and stir it to get the last bit of milk that never wants to come out of the can.)
DO NOT ADD MORE THAN 2 TABLESPOONS OF ANY LIQUOR OR THE MIXTURE WILL NOT SET PROPERLY AND THE CHOCOLATE WILL BE IMPOSSIBLE TO SHAPE OR DIP!!
Mix until well blended and smooth. Pour evenly into a wax paper lined 8X8 pan and chill at least 6 hours or overnight.
Lift the wax paper and chocolate out of the pan. Carefully remove the wax paper and then pull small pieces of the chocolate and roll into balls about a half inch round. You could also divide and shape by cutting the chocolate into small squares (about 9x10 or 90 pieces). Then take each piece and hand roll into a ball. (Personally, I find that the easiest way.) Place on wax paper lined cookie sheet and chill for 2 - 3 hours. They will flatten slightly as they chill.
In a double boiler, melt about 1/3 of the milk chocolate, being careful not to allow any moisture or steam to get in the chocolate or it will seize and be unsuitable for dipping. Add more wafers as needed and stir in as melting until smooth before continuing to dip. (Note; Do not melt this chocolate in microwave as it needs to stay warm and melted to dip properly. Reheating it will change consistency and affect final appearance.) For best results, remove only a dozen or so truffles from fridge at a time. This will prevent them from becoming to soft and melting while dipping. CAREFULLY dip one at a time in milk chocolate, turning to coat all sides. Place on wax paper lined cookie sheet and chill till set (1 hour).
Trim off any excess chocolate around the bottom and check for any missed spots. You can touch up missed areas with a bit of melted chocolate on a spoon or with the flat side of a toothpick. Chill any touch-ups.
Store in an air tight container in fridge for up to a month or in freezer up to 4 months - if they last that long! Makes about 7 - 8 dozen.