Desserts

Chocolate Truffles

(14)

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photo by:kraft

The batter does melt in your hands and a mellon baller doesn't work much better, but it is still delicious.

posted by

a cook

on 3/14/2007

time

prep:

30 min

total:

3 hr 30 min

servings

total:

About 4 dozen truffles or 16 servings, 3 truffles each

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What You Need

Tbsp. butter or margarine

1/2

cup whipping cream

1/4

cup KARO® Light Corn Syrup

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)

oz. BAKER'S Unsweetened Chocolate

Suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa

REYNOLDS 2-1/2-inch Pastel Baking Cups

Make It

PLACE butter, cream and corn syrup in medium saucepan. Bring to boil on medium heat. Remove from heat. Add semi-sweet and unsweetened chocolates; stir until completely melted. Pour into bowl; cover.

REFRIGERATE 3 hours or until firm.

PLACE baking cups on baking sheet or tray. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of the desired coatings until evenly coated. Place 1 in each baking cup. Store in tightly covered container in refrigerator.

REYNOLDS is registered trademark of Reynolds Consumer Products Company KARO is a registered trademark of ACH Food Companies, Inc.

Kraft Kitchens Tips

Size-Wise

A serving of this sweet treat goes a long way on chocolate flavor.

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meliss6483

posted:10/20/2007

they came out very soft, hard to work with. but they were very tasty and sweet. next time, i would stick it in the fridge on a pan instead of a bowl so that it would be stiffer.

a cook

posted:3/14/2007

The batter does melt in your hands and a mellon baller doesn't work much better, but it is still delicious.

dpizana

posted:12/26/2006

I didn't like these...they do melt in your mouth, but they also melt in your hand while you are trying to shape them...there is no way around it. They didn't look pretty like the ones in the picture. You really need a melon baller if you want these to turn out just right.

gucke000

posted:8/30/2006

these are so good, i brought them to work and they were gone by the end of the day. unfortunately the batter doesn't make 48 truffles, i only got about 24

a cook

posted:6/14/2006

mmmmmm SOO DELiCiOUS!!! oh this recipe is SUPERB!!! those little balls of fun just melt in you MOUTH!!! ohh i will make these guys again-THATS FOR SURE!!

Magj0y

posted:2/6/2006

It's too complicated. 1 cup heavy cream and 1 lb of bitter choco with 2 tbl of liqeur will do it. roll your mix in a tub and just cut them while they're extremely cold.

rollinsl

posted:12/22/2005

I thought they were sooo rich. The mixture was very easy to work with. I also rolled the truffles in oreo cookie pieces. Rolling the truffles in chocolate powder wasn't the best idea.

swandiva

posted:12/20/2005

Very bitter flavor and not easy to form into balls. Very messy.

a cook

posted:12/13/2005

These are wonderful. Make sure to keep the ganache cold. Every few minutes or so, I put it back in the fridge to chill it. I also tried this recipe with white chocolate squares--it required about 2x the amount of chocolate and was delicious.

a cook

posted:12/11/2005

The prep for this was very quick and easy. Once the mixture was fully cooled, it was pretty easy to shape the balls and roll them in toppings. I used two teaspoons so the heat from my hands didn't make the mixture melt. They are so pretty and SO good, they melt in your mouth. I gave them out for gifts and everyone was very impressed.