Easy Chocolate Truffles Recipe

4 5 8
Easy Chocolate Truffles Recipe
Easy Chocolate Truffles Recipe photo by Taste of Home
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Easy Chocolate Truffles Recipe

Read Reviews
4 5 8
Publisher Photo
My children and I often make these super-easy chocolate balls during the holiday season to dress up our cookie trays and gift baskets. For added color, the balls can be rolled in nonpareils, sprinkles or ground nuts.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + cooling

Ingredients

  • 4 cups (24 ounce) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • Colored nonpareils and sprinkles

Directions

In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container. Yield: About 6 dozen (about 2-1/4 pounds).
Originally published as Easy Chocolate Truffles in Country Woman Christmas Annual 2004, p28

Nutritional Facts

2 each: 125 calories, 7g fat (4g saturated fat), 4mg cholesterol, 24mg sodium, 18g carbohydrate (17g sugars, 1g fiber), 2g protein.

  • 4 cups (24 ounce) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • Colored nonpareils and sprinkles
  1. In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container. Yield: About 6 dozen (about 2-1/4 pounds).
Originally published as Easy Chocolate Truffles in Country Woman Christmas Annual 2004, p28

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Reviews forEasy Chocolate Truffles

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LindaFranz User ID: 6123695 240165
Reviewed Dec. 24, 2015

"Awesome"

MY REVIEW
karsmitty2 User ID: 2642616 65330
Reviewed Nov. 29, 2013 Edited Dec. 7, 2013

"I used half semisweet & half unsweetened chocolate, because that's what I had on hand. I thought they were plenty sweet enough when I tasted the warm mixture from the saucepan. I also used vanilla extract instead of the almond. I then rolled them in cocoa powder or chocolate sprinkles, then placed individual truffles in a mini cupcake liner for presentation & to keep them separated. There were hard as rocks though, after they sat for 24 hrs. in an airtight container in the fridge. Even letting them come to room temperature didn't soften them up any. I wonder if my using half unsweetened chocolate caused this? Seems unlikely it would, so I don't plan on using this recipe again."

MY REVIEW
Troyellen User ID: 5723051 159672
Reviewed Dec. 19, 2012

"Very good and easy to make. However next time I just roll in sugar as the don't like what they recommended."

MY REVIEW
mojomo User ID: 4462613 61278
Reviewed Dec. 11, 2011

"These were great, I did however replace the almond extract with peppermint."

MY REVIEW
Bonfire14 User ID: 4589880 149180
Reviewed Dec. 10, 2009

"Good but nothing special."

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