Chocolate Truffles with Sweetened Condensed Milk

1. Melt Chocolate and Milk

Gently melt the chocolate chips with the sweetened condensed milk in a medium saucepan over low heat. Stir continuously for about 3 to 5 minutes to ensure the chocolate melts evenly without burning. You'll know it's ready when the chocolate has just melted and is smoothly combined with the milk.

2. Add Brandy and Salt

Once the chocolate mixture is smooth, remove the saucepan from heat and stir in the brandy or dark rum along with a pinch of kosher salt. The alcohol and salt enhance the rich flavors of the chocolate, creating a more complex taste.

3. Chill Mixture

Transfer the chocolate mixture into a medium bowl, cover it with plastic wrap, and refrigerate for about 2 hours until it's firm enough to handle. This chilling time is crucial as it allows the mixture to set properly, making it easier to shape the truffles.

4. Prepare Coatings

While the mixture is chilling, prepare your workspace by lining a baking sheet with waxed paper and placing your chosen coatings—unsweetened cocoa powder, chopped pistachios, and pearl sugar—into separate bowls.

5. Shape and Coat Truffles

Once the chocolate mixture has firmed up, use a 1-tablespoon scoop to form small mounds. Roll each mound between your hands to shape it into a smooth ball. Immediately after shaping, roll the truffle in your preferred coating until it is fully covered.

6. Finalize and Refrigerate

As you finish coating the truffles, place them in an airtight container or into boxes with mini-cupcake liners. Refrigerate the truffles for at least 30 minutes to let them set completely.