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Manjar Blanco Truffles

These manjar blanco truffles are delicious, soft and a real addiction.
5 from 2 votes
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Course: Dessert, Tea Time
Cuisine: peruvian
Keyword: dulce de leche, manjar blanco, truffles
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 26 truffles
Author: Lorena Salinas from Cravings Journal

Ingredients

For the truffles

  • 400 g evaporated milk
  • 400 g condensed milk

For the outside

  • 3 tbsp icing sugar
  • 1½ tsp ground cinnamon

Instructions

For the truffles

  • Pour the two kinds of milk into a large saucepan on low heat and stir with a spatula until it thickens. Stir constantly or the milk will stick to the bottom and burn.
  • You want the mix to be really thick in the saucepan, like cooled-down manjar blanco or dulce de leche. Then, out of the saucepan it will thicken even more as it cools.
  • Remove it from the saucepan and let it cool down completely. Then, freeze the mix for at least 4 hours or up to 3 months.
  • With the help of a teaspoon, remove a portion of the manjar blanco and form a ball with lightly greased hands.

For the outside

  • After forming it, the truffle goes straight into the mix of icing sugar and cinnamon to cover. Repeat with all the truffles.
  • Keep them refrigerated before serving for up to 5 days.
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