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Print this Recipe    Truffle Squares

Truffle Squares

1 cup evaporated milk 250 mL
1/2 cup granulated sugar 125 mL
2 pkgs (300 g each) semisweet chocolate chips
1/4 cup liqueur 50 mL
chocolate milk mix or icing sugar

Line 9-inch (2.5 L) square cake pan with foil, set aside. In medium
heavy saucepan, combine evaporated milk and sugar, cook over medium
heat, stirring, until mixture comes to full boil. Boil for 3 minutes,
stirring constantly, remove from heat.

Add chocolate chips and liqueur, stir vigorously until chocolate
is melted and smoothly combined. Pour into prepared pan. Refrigerate
for 2 to 3 hours or until firm. Cut into 1-inch (2.5 cm) squares.
Toss squares in chocolate drink mix until coated. Place in foil
or paper candy cups and keep refrigerated until just before serving.
(Squares can be layered between waxed paper in airtight container
and refrigerated for up to 1 week.) Makes 80 squares.

Note: For a nonalcohol version, substitute hot strong coffee for
the liqueur.

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