- Yield: 15 truffles
- 1 can (unopened) condensed milk (or 1 small jar of dulce de leche)
- ¼ cup colored candy melts
- 1–2 tsp shortening
- 2 cups white candy melts or white chocolate
How to Make It
- Make homemade dulce de leche (optional): Place the unopened can of condensed milk into a large pot and cover with water. Bring to a boil and boil on high for 3 hours. Drain the pot and rinse with cold water, then leave until it comes down to room temperature. Open the can and you’ll have the most delicious, homemade dulce de leche! Set aside.
- Place the colored candy melts in a microwave-safe bowl and heat for 30-second intervals, stirring at each interval until melted. Add ½ to 2 teaspoons shortening to the candy melts and mix until fully combined. This will give the candy melts a thinner consistency and will create that wash of color over the truffles. The more shortening you add, the thinner the candy melts will be.
- Use a clean paintbrush to brush the melted candy melts onto the insides of a seashell chocolate mold. Place the mold in the fridge to allow the candy melts to set, about 10 minutes.
- In the meantime, melt the white candy melts in the microwave. Coat the insides of the mold with the white candy melts, but don’t fill the molds completely. You can do this with a spoon. Return the mold to the fridge and chill until firm.
- Place the dulce de leche into a piping bag or zip-top bag and snip off the end to create a small hole. Fill the truffle shells almost to the top with the dulce de leche. Then spoon some more white candy melts on top, sealing the dulce de leche inside.
- Return the mold to the fridge to chill until fully set, about 30 minutes. If using chocolate instead of candy melts, I recommend placing them in the freezer instead. Store them at room temperature if using candy melts, or in the fridge if using chocolate.