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.

Recipe Summary

Servings:
50
Yield:
50 truffles
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Ingredients

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

Directions

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.

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  • 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.

Tips

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
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2010
Skip the spoon to dip truffles. Use a plastic fork and break out the middle to tongs. Works much better! The coating can drip off better and the truffle slides off the two prongs easily!! Read More
(94)

Most helpful critical review

Rating: 2 stars
12/07/2009
I followed the recipie but I could not spoon the chocolate onto the pan. It was way to liquidy. I placed the pot into the freeser to cool it right down. after and hour i took it out and spooned in onto cookie sheet and back into the freezer. the muixure spread right out into disks. They taste good but are a huge mess. I was unable to even dip them. Read More
(12)
32 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
01/29/2010
Skip the spoon to dip truffles. Use a plastic fork and break out the middle to tongs. Works much better! The coating can drip off better and the truffle slides off the two prongs easily!! Read More
(94)
Rating: 4 stars
07/28/2009
Very very good. The only reason I gave these a 4 instead of a 5 is because they melt as soon as you pick them up so you have to keep them constantly refrigerated and eat them quickly! Rich and wonderful. They are beautiful if you can get the coating on smoothly. I suggest wearing latex gloves so you don't get fingerprints on them. Read More
(47)
Rating: 4 stars
10/23/2009
These are delicious. Instead of using a spoon I put toothpicks in them and it works a lot better for dipping and eating. Read More
(27)
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Rating: 4 stars
12/23/2009
Wow - taking the butter out is definitely the key to melting this chocolate. Once we did that these were fabulous. Wish I'd read the reviews before diving in. We will make this again - they were great! Read More
(19)
Rating: 4 stars
02/16/2010
Pretty good. But the mixture stuck to my melon baller so I ended up using my fingers. I made half of them with semisweet and half of them with ghiradelli white chocolate.I rolled some in walnuts mixed with brown sugar some in crushed heath toffee bits and the rest in hershey's cocoa mixed with sugar to make up for the unsweetened cocoa. great for v-day! Read More
(15)
Rating: 4 stars
07/27/2010
i had problems with scooping out the chocolate mixture as well. it was pretty liquidy so i let it sit for about 1 hour and was able to roll the chocolates into balls then i placed them onto the wax paper and in the fridge for about 10 minutes. this made them a lot easier to dip and not have to worry about them melting in the milk chocolate mixture. the tongs trick was definitely easier than using the spoon. an alteration i made on an earlier mistake was adding disaronno into melted semi-sweet chocolate in a makeshift double boiler (small pot below and metal mixing bowl on top) as soon as i put the disaronno into the melted chcolate it harden to more of a fudgey texture i rolled those into balls and dipped them in the extra milk chocolate as well. these were a hit at my potluck Read More
(15)
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Rating: 5 stars
06/04/2009
These truffles are awsome!! I followed the recipe completely and they are wonderful. My husband loves them he says they are "Choclickity". I will for sure make these again and again. Read More
(14)
Rating: 5 stars
02/16/2011
Very simple and easy. They look beautiful an taste wonderful! I used milk instead of the cream an they came out fine. Great recipe!:) Read More
(12)
Rating: 2 stars
12/07/2009
I followed the recipie but I could not spoon the chocolate onto the pan. It was way to liquidy. I placed the pot into the freeser to cool it right down. after and hour i took it out and spooned in onto cookie sheet and back into the freezer. the muixure spread right out into disks. They taste good but are a huge mess. I was unable to even dip them. Read More
(12)
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