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2 dozen truffles or 12 servings, 2 truffles each
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Chocolate truffles make a sweet treat that is perfect for gift giving or for serving on a special occasion.
Omit 6 oz. of the chocolate. Prepare and freeze truffles as directed, then roll in powdered sugar or cocoa powder instead of dipping in the melted chocolate.
Add 2 Tbsp. orange-flavored liqueur to the warm cream with the chopped chocolate and butter.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I've been making variations of this recipe for two years now. I use the measurements given here and experiment with different chocolates and liquors. I've made it with Malibu (dark chocolate ganache with Malibu rum, covered in white chocolate, rolled in coconut), Baileys (I usually use all milk chocolate), Pumpkin Spice Liquor (Hiram Walker Pumpkin Spice in white chocolate ganache, covered with dark chocolate). Mint (with creme de menthe or peppermint schnapps, crushed peppermints sprinkled on top). It's never ever been anything but delicious.
For even sizing and rounder shape, i recommend using a melon baller (I use the small end).
the secret to making truffles is to chill the mixture or even freeze it before trying to shape into balls. this makes them much easier to handle.
Since my mom and I have sweet tooths
I substituted the Bittersweet Chocolate
with Semi-sweet Chocolate and they came out nicely.This recipe was very fun to make and I reccomend it to anyone who likes sweets ( =