Easy Chocolate Truffles

Easy Chocolate Truffles

28

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

servings 78 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
  3. 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.
  4. 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
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

28
  1. 30 Ratings

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Most helpful positive review

I felt the same as the other 3-the recipe would not set up and all I had was chocolate goo-then I added a cup of sifted powdered sugar and put it in the refrigerator for an hour (this was after ...

Most helpful critical review

I can tell you exactly why this recipe doesn't set up. You should follow the recipe WITHOUT the butter. Melt any chocolate you like at 12 ounces with one can of sweetened condensed milk on low...

I can tell you exactly why this recipe doesn't set up. You should follow the recipe WITHOUT the butter. Melt any chocolate you like at 12 ounces with one can of sweetened condensed milk on low...

ok, so i did EXACTLY what the recipe said, but it didn't firm up... either i used the wrong kind of shortening or something, but all i have is a yummy gooey mess, that would be perfect inside of...

I felt the same as the other 3-the recipe would not set up and all I had was chocolate goo-then I added a cup of sifted powdered sugar and put it in the refrigerator for an hour (this was after ...

what ever you do don't try the coffee! it turns out a disaster, the others aren't much better! if you want truffels turn around now and find another recipe

I made this for christmas presents and gave a small batch as samples and they were gone in less than an hour. They didi not believe that they were homemade. I skipped the butter, and dipped them...

this is my second christmas using this recipe. i love it. i use soymilk and margarine instead of butter and milk, and they turned out great. i made one batch with baileys and rolled them in coc...

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

This recipe turned out perfect! Not too sweet but just right. To let this have time to sit we just put it outside in the cold winter, mold them, and roll them in powdered sugar and itwas perfect...

once again, yummy gooey mess (it refused to set). very delicious, but this recipe seems to make more of a chocolate caramel than anything else. i've coated them and put them in the fridge, but ...