Dark Chocolate Truffles Recipe - Allrecipes.com
Dark Chocolate Truffles Recipe
  • READY IN 53 mins

Dark Chocolate Truffles

Recipe by  

"Make your own rich, dark chocolate truffles and roll them in your favorite coating--toasted nuts, coconut, or cocoa, or make some of each!"

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Original recipe makes 36 to 48 truffles Change Servings
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Directions

  1. Line baking sheet with parchment or wax paper.
  2. Heat cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.
  3. Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 3 mins
  • READY IN 53 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2011

I have never made truffles before and these were so EASY to make. Instead of putting the mixture in the fridge for 20 minutes, I actually put it in the freezer to speed the process up just a bit. After I put the toppings on (Coconut, Cocoa and sprinkles) I placed on parchment paper and put in a container in the freezer. I received rave reviews from my co-workers!

 
Most Helpful Critical Review
Feb 16, 2013

This recipe could not be followed as written. Even when fully chilled, it has the consistency of Jello pudding. It cannot be formed or rolled in a coating. I was very upset to see after choosing this recipe based off it's rating of 4 and 5 stars that many reviewers were unable to follow the recipe, and had to halve the cream or freeze the mixture. This recipe as it is written is entirely unusable and does not deserve full stars.

 

20 Ratings

Nov 02, 2011

These were good, but I preferred the firmer consistency of the "Basic Truffles" recipe on this site, which only calls for 1/3 C cream. These truffles were too creamy for my personal preference; this recipe might work better as the creamy filling inside a harder chocolate rather than a standalone ball.

 
Feb 10, 2012

So, so good!!!! Thought I'd try "Fat Free Half & Half" & it worked!!!! Less fat, more to eat :)

 
Oct 21, 2011

Excellent! I placed a pistachio nut in miniature cupcake wraps then filled with chocolate mixture, topped with another nut. Next time I'll use almonds on top and almond extract in the mixture.

 
Nov 29, 2011

Follow the directions and these will turn out AMAZING. Don't let them harden too much in the fridge after you drop them on wax paper or you'll have to let them warm up a bit before rolling them into balls. They're a little bit messy to roll but it's worth it. I used walnuts and coconut. Next time I want to roll them in crushed toffee.

 
Feb 15, 2012

These were well liked, but they were a little of a pain to make. After the first 20 minutes, the chocolate just plopped on the bake sheet and flattened out, so I would let it set in the fridge longer. After the second sitting period, the chocolate was too soft to roll and made a mess on my hands. I would extend each setting time to 30+ minutes. I topped some with unsweetened cocoa powder, some with sugar sprinkles, others with chopped pistachios or toasted coconut. I think they would be better as a filling with a harder chocolate coating, then topped.

 
Nov 05, 2011

I rolled these in coconut and they were fantastic. Do make sure you keep them in the fridge to keep their flavour!

 

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Nutrition

  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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