These chocolate truffles are the star of this Christmas at home, and one of the things I like the most at this time of year is to give sweets.

As they can be frozen, you can also prepare them now and serve them after dinner in the coming days or you would give them as a gift to school teachers or your office colleagues.

To give them a different air I have used a stamp that has other times served me to make chocolate coins. The first time I saw them decorated like this was my friend. Sandeea and they're so pretty!

(The initial I bought on one of my trips to London many years ago and I have used it many times to make chocolates and to lacquer boxes and letters).)

Ingredients

• 200 g dark chocolate, chopped with a knife, I used 70%
• 200 g condensed milk
• 1/2 teaspoon pure vanilla extract
• 65g butter
• 1 pinch of salt
• pure cocoa powder for sprinking

In a saucepan, heat the butter with the condensed milk. Add the salt.

When it starts to boil, turn off the heat and add the chopped chocolate. Leave untouched for half a minute and with the help of a spatula stir until you have a uniform cream. If the dough suddenly hardens, it is due to the change in temperature between the hot chocolate and the condensed milk. To solve it, just add a few tablespoons of hot water (one or two at a time) and stir with a small whisk or spoon and with patience you will see that by stirring it transforms into a smooth cream without lumps

Add the vanilla.

Move to an airtight container with lid and allow to cool to room temperature until it is not hot.

We go to the fridge for at least 8 hours. It is best to do it one day and form the balls the next day.

With the help of a spoon we form balls the size of a 1 euro coin more or less, pass them through cocoa and place them on a tray

When we have the balls ready, we put them in the freezer for an hour or two along with the seal we're going to use to decorate them.

Take the chocolate truffles out of the freezer along with the stamp and mark the truffles with it, crushing them lightly.

To decorate the chocolate truffles I used a stamp that I bought on my last visit to London. In order to use it I followed Sandra's advice to freeze both the truffles and the seal so that it does not stick and is left with the well-defined mark.

Once the chocolate truffles are ready, I put them in a taro and freeze them and to give them away I put them in boxes or in a glass jar.

Tips and Tricks

• If the dough suddenly hardens, it is due to the change in temperature between the hot chocolate and the condensed milk. To solve it, just add a few tablespoons of hot water (one or two at a time) and stir with a small whisk or spoon and with patience you will see that by stirring it transforms into a smooth cream without lumps
• Difficulty: easy
• Prep time: 10 minutes + chilling time
• Servings: approximately 20 balls

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