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My review
Addictive Chocolate Truffles
Love to eat but no wheat
"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."
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Ingredients
1 h 10 m servings 73 calsOriginal recipe yields 50 servings (50 truffles)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- I like to use a creamy milk chocolate such as Dove® or Cadbury Dairy Milk® in these tasty truffles.
Nutrition Facts
Per Serving: 73 calories; 4.5 g fat; 8.3 g carbohydrates; 0.8 g protein; 3 mg cholesterol; 7 mg sodium. Full nutrition
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Reviews
Read all reviews 2326 Ratings
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Most helpful positive review
1/27/2010
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!!
Most helpful critical review
12/6/2009
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 ...
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1/27/2010
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!!
7/26/2009
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 ...
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.
12/22/2009
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 - th...
7/26/2010
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 th...
2/12/2010
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...
6/3/2009
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.
2/11/2011
Very simple and easy. They look beautiful an taste wonderful! I used milk instead of the cream an they came out fine. Great recipe! :)
12/6/2009
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 ...