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Chocolate Truffles Recipe

Chocolate Truffles Recipe photo by Taste of Home

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It's hard to eat just one of these chocolaty silky candies. I like to keep some on hand for a quick sweet treat. —DeAnn Alleva, Hudson, Wisconsin

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Chocolate Truffles Recipe

Prep: 25 min. + chilling

Yield: 36 Servings

25 25

Ingredients

14 ounces semisweet chocolate, divided
1 cup heavy whipping cream
1/3 cup butter, softened
1 teaspoon rum extract
1/2 cup finely chopped pecans or walnuts, toasted

Directions

Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.
Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 54 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 20 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Originally published as Chocolate Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p186

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Chocolate Truffles

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(1-1) of 1 reviews

Reviewed on Dec. 22, 2007 by Twisted Knitster

This recipe is spot-on wonderful. So many people enjoy the conveniance of truffles made with cream cheese or the like but there is nothing like the silky goodness of a truffle made with heavy cream. Mmm!! Yummy! Thank you for posting!!