Champagne Cocoa Truffles

Yield: 2 1/2 dozen candies

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup Hershey's cocoa
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons champagne
• Cocoa or confectioners' sugar

Instructions

1. In a heavy medium saucepan over low heat, melt butter.
2. Add cocoa and stir until smooth.
3. Blend in sweetened condensed milk; stir constantly until mix is thick, smooth and glossy, about 4 minutes.
4. Remove from heat and stir in vanilla extract. Pour mix into a medium bowl and let cool to room temperature.
5. Stir in champagne, cover and refrigerate until firm, 4 to 5 hours.
6. Take a small amount of mix at a time and form into 1 1/4 inch balls.
7. Roll in cocoa or confectioners' sugar.
8. Place balls on wax paper-lined cookie sheet and refrigerate until firm, 1 to 2 hours.
9. Store covered in refrigerator.