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Homemade truffles make a great Christmas gift or dessert, especially when they're flavored with brandy.

Source: Better Homes and Gardens

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Recipe Summary

chill:
2 hrs
stand:
30 mins
total:
3 hrs
prep:
30 mins
Servings:
30
Yield:
about 30 truffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small heavy saucepan melt chocolate pieces over low heat, stirring constantly. Remove from heat. Stir in walnuts, sour cream, brandy or brandy extract, and 1/4 teaspoon ground nutmeg. Transfer mixture to a bowl. Cover and chill at least 2 hours or until chocolate mixture is firm enough to shape into balls.

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  • Line a baking sheet with parchment or waxed paper; set aside. In a small bowl combine powdered sugar, cinnamon, and 1/4 teaspoon ground nutmeg; set aside. Shape chilled truffle mixture into 3/4-inch balls. Roll each ball in the powdered sugar mixture and place on prepared baking sheet. Cover and chill until firm. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Makes about 30 truffles.

Nutrition Facts

79 calories; fat 5g; cholesterol 3mg; saturated fat 2g; carbohydrates 7g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 6g; protein 1g; sodium 9mg; potassium 11mg; iron 0.4mg.
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