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Easy Chocolate Truffles

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: LittoBubbo

"One basic recipe with a variety of liqueurs and coatings to choose from."

RECIPE RATING:

Read Reviews (9)

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Original recipe yield 4 dozen balls

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
4 ounces unsweetened chocolate
8 tablespoons unsalted butter
1 (14 ounce) can sweetened condensed milk
Your choice of flavoring (see below)
Your choice of coating (see below)

DIRECTIONS

Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.

FOOTNOTES

Flavoring options
Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest
Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and 1 tsp. instant coffee
Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
Coating options
1 cup of minced sweetened, flaked coconut
1 cup of minced roasted pistachios
1 cup of minced toasted walnuts
1 cup of sifted unsweetened cocoa
1 cup of sprinkles
This recipe was originally featured in the USA WEEKEND article Easy Open House on December 12, 2004.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Dec. 18, 2004 by KOOKIE_KIT

ok, so i did EXACTLY what the recipe said, but it didn't firm up... either i used the wrong... MORE

Reviewed on Dec. 6, 2005 by ROSIEPONY

what ever you do don't try the coffee! it turns out a disaster, the others aren't much better!... MORE

Reviewed on Jun. 25, 2006 by KMAZZEI

I felt the same as the other 3-the recipe would not set up and all I had was chocolate... MORE

Reviewed on Dec. 21, 2006 by jackieb1369

I made this for christmas presents and gave a small batch as samples and they were gone in... MORE

Reviewed on Jan. 17, 2006 by Shelak

These didnt firm up for me, but they tasted great, more chocolate is needed. MORE

Reviewed on Jan. 28, 2007 by balletalyssa

I made these truffles with german chocolate, butter, and half and half cream. They were good... MORE

Reviewed on Dec. 2, 2007 by ALEXXXIS

this is my second christmas using this recipe. i love it. i use soymilk and margarine instead... MORE

Reviewed on Sep. 10, 2006 by Eleni07

They tasted very good but were a lot of work. I had trouble shaping them and made a big mess.... MORE

Reviewed on Mar. 25, 2008 by brekkbrekk

once again, yummy gooey mess (it refused to set). very delicious, but this recipe seems to... MORE

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