Les Truffles au Chocolat Recipe

Les Truffles au Chocolat Recipe
Les Truffles au Chocolat Recipe photo by Taste of Home
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Les Truffles au Chocolat Recipe

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These decadent dipped balls have the wonderful combination of chocolate and orange. If it's more convenient, make them a day ahead of time and store them in the fridge overnight to chill.—Sally Gregg, Twinsburg, Ohio
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) milk chocolate chips
  • 5 tablespoons butter, cubed
  • 1 cup plus 2 tablespoons confectioners' sugar
  • 3 tablespoons heavy whipping cream
  • 3 tablespoons thawed orange juice concentrate
  • 1 teaspoon vanilla extract
  • 3 tablespoons baking cocoa

Directions

In a small heavy saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted and smooth. Remove from the heat. Stir in the confectioners' sugar, cream, orange juice concentrate and vanilla. Cover and refrigerate for 3 hours or until firm.
Working quickly, shape into 1-in. balls; roll in cocoa. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Les Truffles au Chocolat in Country Woman Christmas Annual 2010, p69

Nutritional Facts

1 each: 84 calories, 5g fat (3g saturated fat), 7mg cholesterol, 16mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) milk chocolate chips
  • 5 tablespoons butter, cubed
  • 1 cup plus 2 tablespoons confectioners' sugar
  • 3 tablespoons heavy whipping cream
  • 3 tablespoons thawed orange juice concentrate
  • 1 teaspoon vanilla extract
  • 3 tablespoons baking cocoa
  1. In a small heavy saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted and smooth. Remove from the heat. Stir in the confectioners' sugar, cream, orange juice concentrate and vanilla. Cover and refrigerate for 3 hours or until firm.
  2. Working quickly, shape into 1-in. balls; roll in cocoa. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Les Truffles au Chocolat in Country Woman Christmas Annual 2010, p69

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