Bittersweet Double Chocolate Truffles Recipe

3.5 3 3
Bittersweet Double Chocolate Truffles Recipe
Bittersweet Double Chocolate Truffles Recipe photo by Taste of Home
Publisher Photo

Bittersweet Double Chocolate Truffles Recipe

Read Reviews
3.5 3 3
Publisher Photo
Milk chocolate chips enhance the bitter- sweet flavor of these decadent, melt-in-your-mouth treats. Tie up a few in pretty cellophane and ribbons for an easy, elegant last-minute holiday gift. —Taste of Home Test Kitchen
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup 60% cacao bittersweet chocolate baking chips
  • 3/4 cup whipped topping
  • 1/4 teaspoon ground cinnamon
  • 1 cup milk chocolate chips
  • 1 teaspoon shortening
  • Optional toppings: crushed peppermint candies, sprinkles and chopped nuts

Directions

In a small saucepan, melt bittersweet chips over low heat. Transfer to a bowl; cool to lukewarm, about 7 minutes.
Beat in whipped topping and cinnamon. Place in the freezer for 15 minutes or until firm enough to form into balls. Shape mixture into 1-in. balls.
In a microwave, melt milk chocolate chips and shortening; stir until smooth. Dip truffles in chocolate and place on waxed paper-lined baking sheets. Immediately sprinkle with toppings of your choice. Refrigerate until firm. Store in an airtight container in the refrigerator. Yield: 1-1/2 dozen.
Originally published as Double Chocolate Truffles in Simple & Delicious December/January 2011, p15

Nutritional Facts

1 each: 105 calories, 6g fat (4g saturated fat), 2mg cholesterol, 8mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 1g protein.

  • 1 cup 60% cacao bittersweet chocolate baking chips
  • 3/4 cup whipped topping
  • 1/4 teaspoon ground cinnamon
  • 1 cup milk chocolate chips
  • 1 teaspoon shortening
  • Optional toppings: crushed peppermint candies, sprinkles and chopped nuts
  1. In a small saucepan, melt bittersweet chips over low heat. Transfer to a bowl; cool to lukewarm, about 7 minutes.
  2. Beat in whipped topping and cinnamon. Place in the freezer for 15 minutes or until firm enough to form into balls. Shape mixture into 1-in. balls.
  3. In a microwave, melt milk chocolate chips and shortening; stir until smooth. Dip truffles in chocolate and place on waxed paper-lined baking sheets. Immediately sprinkle with toppings of your choice. Refrigerate until firm. Store in an airtight container in the refrigerator. Yield: 1-1/2 dozen.
Originally published as Double Chocolate Truffles in Simple & Delicious December/January 2011, p15

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Reviews forBittersweet Double Chocolate Truffles

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miffypt User ID: 571908 113592
Reviewed Dec. 23, 2013

"Very easy to make, my12 yr old makes them every year and they are wonderful."

MY REVIEW
kerryfrei User ID: 2750918 92848
Reviewed Nov. 15, 2011

"Delicious! These were a bit messy to make, so they spent some extra time in the freezer. I dipped half the batch in melted white chocolate. Turned out great!"

MY REVIEW
prrs4me User ID: 972661 145129
Reviewed Feb. 11, 2011

"I followed the recipe exactly as written. I could not form mixture in to balls. Very difficult to work with."

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