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Unadorned, these truffles are rich and creamy; Add chopped nuts or a candy coating to make them even more special.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In heavy medium saucepan combine chocolate and the 1/4 cup whipping cream. Cook over low heat for 4 to 5 minutes or until chocolate melts, stirring frequently. Remove from heat. Transfer to a mixing bowl. Refrigerate about 30 minutes or until mixture is slightly cool to the touch. Stir in liqueur or the 1 tablespoon whipping cream. Beat with an electric mixer on low speed for 3 to 4 minutes or until stiff.

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  • Line a baking sheet with parchment or waxed paper. Shape chocolate mixture into 1-inch balls. If desired, press a whole or half nut into center of each ball; reroll until smooth. Place on prepared baking sheet. Freeze about 15 minutes or until firm.

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  • If desired, roll balls in chopped nuts, powdered sugar, and/or cocoa powder. Or, in heavy small saucepan heat and stir the 8 ounces candy coating over low heat until melted and smooth. Quickly coat truffles, one at a time, with coating; let excess coating drip off. Place truffles on prepared baking sheet. Let stand about 30 minutes or until set.

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  • If desired, in small heavy saucepan heat and stir the 2 ounces candy coating over low heat until melted and smooth. Cool slightly. Transfer to a small freezer bag; snip a tiny piece off one corner. Pipe coating onto truffles. Makes about 36 truffles.

Nutrition Facts

54 calories; 4 g total fat; 2 g saturated fat; 2 mg cholesterol; 1 mg sodium. 6 g carbohydrates; 1 g fiber; 1 g protein; 10 RE vitamin a; 0 mg vitamin c; 0 mg calcium; 1 mg iron;

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