Luscious Chocolate Truffles

Preparation Time: 20 minutes

Start to Finish: 1 hour 15 minutes

Servings: About 24 truffles

yay truffles


  • 1 bag (12 oz.) semisweet chocolate chips (2 cups)*
  • 2 Tbsp. butter or margarine, softened 
  • 1/4 cup heavy whipping cream
  • 2 Tbsp. liqueur (almond, cherry, coffee, hazelnut, Irish cream, orange or raspberry), if desired
  • 1 Tbsp. shortening
  • Finely chopped nuts, if desired
  • 1/4 cup powdered sugar, if desired
  • 1/2 tsp. milk, if desired 

  1. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly; remove from heat. Stir in butter. making trufflesStir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
  2. Line cookie sheet with foil. On cookie sheet, drop chocolate mixture by teaspoonfuls; shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  3. In 1-quart heavy saucepan, heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using fork, dip truffles, one at a time, into chocolate. Dip the trufflesReturn to foil-covered cookie sheet. Immediately sprinkle some of the truffles with nuts. Refrigerate about 10 minutes or until coating is set.
  4. In small bowl, stir powdered sugar and milk until smooth; drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Serve truffles at room temperature by removing from refrigerator about 30 minutes before serving.

*1 cup dark or milk chocolate chips can be substituted for the 1 cup of semisweet chocolate chips melted in step 1.

Toffee Truffles

Stir in 3 Tbsp. chopped chocolate-covered English toffee candy with the whipping cream.

White Chocolate-Chocolate Truffles

Stir in 3 Tbsp. chopped white chocolate with the whipping cream.



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