Chocolate Truffles

Line a baking sheet with nonstick paper.

Gently melt the chocolate with the evaporated milk and vanilla extract in a heatproof bowl over a pot of boiling water (double-boiler). Spoon 15 approximately half-teaspoonful dollops of the chocolate mixture onto the prepared baking sheet and refrigerate for 15–20 minutes until the chocolate is firm but pliable.

Place each coating on a small plate. Remove the truffles from the fridge, roll each one between your hands to form a rough ball, then roll each one in coating of choice. Dust off any excess and transfer to serving dish or mini cupcake cases.