Insanely wicked and creamy, these Cyclops Eyeballs are hard to stare at (pun intended) and difficult to stop eating once you pop one in your mouth. Who doesn’t love sweetened condensed milk and chocolate? I mean, this is a perfect ghastly Halloween treat! How could I resist.
This is my go to fudge/truffle recipe regardless of theme or decoration. I’ve been making it for over 30 years and I love it. It’s quick and easy with few ingredients and you can add any flavored liquor to fit your theme or taste. These are kid friendly, so no alcohol, folks.
Pour the can of condensed milk and chocolate chips into a bottom heavy sauce pot and warm it up over medium-low heat. Fold the chips into the condensed milk until they start melting then stir continuously until the chocolate has completely melted and it is smooth and blended. You may need to lower the heat, depending on your setting. Don’t walk away from the stove, both ingredients easily burn if the heat is too high or left unattended.
Note: I was recently asked what a bottom heavy pan/pot is. It’s simply a pan/pot that is thicker at the bottom than the sides. A thicker bottom helps to distribute the heat better and I find food doesn’t stick or burn as easy. I’ll write a Kitchen Tips & Terms post soon.
Once the chocolate has melted, add salt, vanilla. If you’re making an adult version with alcohol, you would add the liquor now. Stir well to combine and distribute flavors. Pour into a heat safe container and allow it to come to room temperature. Refrigerate for at least 30 minutes before rolling out the truffles.
Tip: Lining the container with parchment paper is a great clean-up time-saving tip! Once done, just throw out the parchment paper.
Create a work station with small bowls for each decor or topping and a plate to place all the truffles you created. Using a dessert spoon, scoop a desired amount and roll it between your palms in a circular motion to form a ball. As you can see, it’s sticky business and the perfect messy task for children!
Indent the candy eyes and roll in the powdered sugar, cocoa or sprinkles – whatever you create is wonderful and fun! Use a red or black gel pen and add some extra ghoulish blood around the eyes. You can store at room temperature if enjoying the same day or refrigerate.
Note: If refrigerating, take care not to shake off too much coating or decor. You could roll up and dot with candy eyes and add the gel the day you serve them. Remember the milk firms up in the refrigerator so bring them to room temperature so your guests can bite into them.
When plating, an extra spooky skull head dish doesn’t hurt.
These chocolate truffles are a combination of gruesome and creamy chocolate deliciousness! Perfect for that "spooky" Halloween party. These can be made with or without alcohol.
- 1 14 oz. can sweetened condensed milk prefer Borden
- 1 12 oz. bag Ghiradelli semi-sweet chocolate chips
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
Coatings and Extras
- ¼ cup cocoa powder
- ¼ cup confectioners sugar (powdered sugar)
- candy eye prefer Wilton brand
- red or black gel
Making the Truffles
Pour the condensed milk and semi-sweet chocolate chips in a bottom-heavy pot and warm up over medium to low heat.
Fold with a temperature safe spatula constantly to combine the ingredients. Monitor the heat since both ingredients can easily burn with high temperatures. As you continue to fold, you'll see them come together and turn into a thick and shiny fudge-like consistency.
Turn heat off and add kosher salt and vanilla. Stir well to evenly distribute the flavors.
Note: If you're making an adult version with alcohol, add the liquor now. You can add about 2 teaspoons of any flavored liquor. Grand Marnier, Kahlua, Frangelico and other flavors that go well with chocolate will work great.
Pour it into a heat resistant container of any size and allow to cool. Then transfer to the refrigerator to solidify for 30 minutes.
Tip: Line the container with parchment paper for easy clean up.
Decorating the Truffles
Create a work station with powdered sugar, cocoa and candy eyes in nesting bowls.
Remove from the refrigerator and use a regular dessert spoon to scoop out about 1½ teaspoons of chocolate at a time. Use this measurement as a guide, but you can make the truffles as big or small as you prefer.
Roll between the palms of your hands in a circular motion to form a ball. The warmth of your hands will begin to melt the chocolate. Press lightly a candy eye into the chocolate ball.
Drop and roll the chocolate ball in powdered chocolate to coat. Shake any excess off and set aside on a plate.
Note: I recommend working with one coating at a time – meaning coat all your cocoa powder coated truffles before coating any in powdered sugar. Wash your hands between tasks to avoid color cross transfers.
Using a black or red gel pen, outline the eye candy to enhance bloody edges or lines you would like to highlight.
Set on serving tray and enjoy! Once you eat one, you'll forget they look like eyeballs.
You could also use sprinkles to decorate these delicious fudge truffles. This is a basic recipe I use whenever I make truffles. I change up the alcohol and sprinkles according to the holiday or theme. You can also place these on mini foil wrappers for a festive touch.
Recipe yields about 25, depending on the amount you scoop out. You can also refrigerate or freeze half for another occasion.