Ingredients:
- A can of sweetened condensed milk;
- Cocoa powder.

Preparation :

1. Warm milk in the microwave for 30 seconds or on a stovetop over low heat.
2. Add cocoa powder through a sieve into the bowl of hot sweetened condensed milk.
3. Mix chocolate and milk until fully combined.
4. Wrap the mixture in plastic wrap and place it in a mold. Put in the freezer for 30 minutes.
5. Unwrap and cut into one-inch squares.
6. If ever the mixture is too sticky, return it to the freezer for a short extra time.
7. Roll and coat finished truffles with cocoa powder before serving.

From this simple recipe, it’s easy to experiment.

For example, I had tried adding a little peanut butter to the mix, both for taste and texture.

Since truffles are a little bitter given the amount of cocoa, I often also add a little sugar or Splenda to the mix.

Moreover, I’ve tried rolling the truffles in cinnamon to add extra flavor.

As I write, I’m wondering what it would be like to add a little mashed potato to the mix. Knowing that potatoes can be added to desserts (see my article Desserts with potatoes).

Magical evolution: From truffle to cookie

It was when I missed my chocolate truffle recipe that I discovered something else.

Having planned to bake delicious truffles, I made a mistake and bought discounted evaporated milk instead of sweetened condensed milk. The canes are very similar in appearance, but the contents are quite different.

I didn’t realize this until I’d opened the can and was about to pour it out to warm it up. With the can already open, I figured I might as well try it with evaporated milk and see. Instead of wasting evaporated milk and having to go back to the grocery store to get the right ingredient…

This test was not so conclusive.

The texture was quite different from the expected result. More moist, it was difficult if not impossible to form truffle balls after the 30 minutes of refrigeration, even with the addition of a dry ingredient, sugar / Splenda, to try and improve the texture. So I tried putting the whole thing in the freezer for longer to see if the structure would eventually set and hold together better.

The result was iced chocolatey scoops, but nothing like truffles. The evaporated milk was unsweetened, unlike sweetened condensed milk, and the taste of these chocolate ice cream scoops was very bitter, although I had added a little sugar.

What to do with these inedible bitter abominations? I don’t like wasting food, so I had an idea: let’s see what happens if we put these in the oven.

After adding enough sugar to calm the bitterness and make the mixture palatable, I flattened the truffle balls on a baking sheet and put them in the oven for about fifteen minutes of baking at 350ºF (177ºC).

And so, unwittingly, I discovered a quick, easy, and delicious cookie recipe! Somewhat crunchy on the outside, and soft on the inside, these chocolate cookies with just three ingredients (evaporated or normal milk, cocoa, and sugar) are succulent and so easy to make.

Whether it’s the original recipe, the truffles, or the improvised cookie recipe, I invite you to try it all to sweeten your taste buds with simplicity!

A fine example of how, by improvising, you can discover wonders!