Rating: 4 stars
27 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 1

Well, not really addictive, I can stop anytime I want to... Melt in your mouth chocolate truffles that are almost too good to eat. Next time I am going to experiment with a little instant coffee dissolved in hot water for a mocha flavor.



Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.

  • Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.

  • Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.


Cook's Note:

I like to use a creamy milk chocolate such as Dove(R) or Cadbury Dairy Milk(R) in these tasty truffles.

Nutrition Facts

73 calories; protein 0.8g; carbohydrates 8.3g; fat 4.5g; cholesterol 2.6mg; sodium 6.8mg. Full Nutrition