Chocolate Truffles

  • Prep Time: 60 minutes
  • Cook Time: 0 minutes
  • Servings: 24 servings


  • 12 ounce chocolate candy coating
  • 1/2 cup baking pieces white
  • 2 teaspoon shortening
  • 12 ounce semisweet chocolate morsels
  • 1/2 teaspoon vanilla
  • 1/3 cup whipping cream


    1. Line a baking sheet with waxed paper; set aside.
    2. In a medium-heavy saucepan combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until chocolate melts. Remove saucepan from heat; cool slightly.
    3. Stir in vanilla. Beat truffle mixture with an electric mixer on low speed until smooth.
    4. Drop truffle mixture by spoonfuls onto prepared baking sheet. Chill about 20 minutes or until firm.
    5. Shape chilled truffle mixture into balls; freeze for 20 minutes.
    6. Meanwhile, in a heavy saucepan melt candy coating over low heat; stirring constantly until smooth. Using a fork, quickly dip truffles, one at a time, into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let stand about 30 minutes or until coating is set.
    7. In a small saucepan combine the white baking pieces and shortening. Cook and stir over low heat until melted and smooth; decoratively drizzle over tops of chocolate-covered truffles. Let stand until set. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.


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