Cocoa Dusted Dark Chocolate Truffles

In a sauce pan, on medium high heat, combine the sweetened condensed milk and the butter.

Next, add in half the cocoa powder, confectioner’s sugar, salt, and vanilla. Mix well.

The mixture will be runny at first, but will stiffen up after about 20 minutes. Stir frequently to avoid burning. If mixture begins to bubble, reduce to medium heat.

Once the mixture is stiff enough to press a spoon into the bottom of the pan and separate the chocolate without it immediately running back together, take it off the heat.

Chill in the refrigerator for 10 to 20 minutes, until completely cool.

Coat your hands with cooking spray and then roll the chocolate into bite-sized balls.

Then, roll each in the remaining cocoa powder until well-coated. Serve immediately or chill a few minutes longer before serving. These last in the fridge for about one week. Makes about 1 dozen, depending on the size of the balls.