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Chocolate Truffles

Details

Time
4 hours 30 minutes
Skill Level
Beginner
Yields
30 truffles

Bake these traditional chocolate truffles, or make nut truffles, rum nut truffles, expresso truffles or nut-coated truffles all from one simple recipe!

Ingredients & Directions

Prep Time
20 minutes
Cook Time
5 minutes
Chill Time
4 hours

Ingredients

  • 3/4 cup

    butter (1-1/2 sticks)

  • 3/4 cup
  • 1 can

    sweetened condensed milk (14 oz, not evaporated milk)

  • 1 Tbsp

    vanilla extract

  • 1/2 cup

    cocoa or powdered sugar for rolling

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Saucepan
Saucepan
Stovetop
Stovetop
Rubber Scraper
Rubber Scraper
Measuring Cups
Measuring Cups
Refrigerator
Refrigerator
1

Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.

2

Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator.

Tip

Roll truffles in nonpareils or sprinkles.

Variations:

Nut Truffles: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally. Cool before chopping).

Rum Nut Truffles: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum or 1 teaspoon rum extract and nuts.

Espresso Truffles: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.

Nut-Coated Truffles: Roll balls in chopped nuts.

Additional questions?