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Chocolate Truffles

Yield: 40 balls Start to Finish 25 mins  plus standing and chilling


  • 2/3 cup  heavy cream
  • 1/4 cup  butter, at room temperature
  • 1/2 pound  semisweet chocolate or 1-1/4 cups semisweet chocolate chips
  • 12 teaspoons  vanilla extract
  • 1/2 cup  unsweetened cocoa


1. In a small saucepan, heat cream over medium heat until it comes to a simmer. Stir in butter until melted. Remove from heat and stir in chocolate and vanilla until completely melted. Let stand 5 minutes. Stir with a wire whisk until smooth and transfer to a bowl. Let chill until firm, at least 4 hours.

2. Place cocoa in a medium bowl. Using a small spoon, scoop out heaping teaspoonfuls of the chocolate mixture. Working quickly to keep it from melting, roll it between our palms into 1-inch balls. Roll balls in cocoa to coat. Makes 40 balls.

To Make These Goodies a Gift::

3. An antique painted box makes a charming presentation for our decadent Rum Balls and Chocolate Truffles. Line the box with a linen napkin to keep the treats from sliding, and place each ball in a mini foil-lined baking cup in gold or silver. (Find them at New York Cake and Baking at 800-942-2539 or www.nycake.com)

Nutrition Facts

  • cal.(kcal)50,
  • Fat, total(g)5,
  • chol.(mg)9,
  • sat. fat(g)3,
  • carb.(g)4,
  • sodium(mg)14,
  • Percent Daily Values are based on a 2,000 calorie diet