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Easy Decadent Truffles
January 22, 2007

These turned out amazing! I made two batches total. My first batch was devoted to a raspberry truffle. I used 1 ½ teaspoons of raspberry extract instead of vanilla. For the other batch I made it just as the recipe said. I scooped the truffles with a melon ball scoop to make them uniform but still rolled by hand. After I rolled the truffles I put them on a cookie sheet on wax paper and put them in the freezer. While they were in the freezer I melted milk chocolate. I took out about a dozen truffles at a time and I dipped them. I put them on wax paper laid on my counter to set and continued to dip the remainder. I let them all set and my taste tester, my husband, told me that I needed to dip them again to get the nice thick coat of chocolate like Harry and Davids. I dipped them again after they had set the first time. For the raspberry ones I melted red dipping chocolate and drizzled over the top to distinguish them from the others. I was bringing them to a party so on some of the other chocolate ones for the kids I put on sprinkles and crushed candy canes while the chocolate was still a little tacky. The only problem I found was the candy cane toped ones didn’t store longer than a couple of days. The rest of the chocolate ones I drizzled some with white chocolate and some with dark chocolate. Next year I am going to take half of the chocolate batch and when I roll the truffle put a hazelnut in the middle. Thanks Jenny for the recipe it will be a new Christmas tradition!

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