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.

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.