One basic recipe with a variety of liqueurs and coatings to choose from.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.

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  • Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.

  • Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.

  • Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.

Flavoring options

Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest

Tips

Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and 1 tsp. instant coffee

Tips

Raspberry: 6 Tbs. raspberry liqueur, such as Chambord

Coating options

1 cup of minced sweetened, flaked coconut

Tips

1 cup of minced roasted pistachios

Tips

1 cup of minced toasted walnuts

Tips

1 cup of sifted unsweetened cocoa

Tips

1 cup of sprinkles

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

78.2 calories; 1.3 g protein; 7.8 g carbohydrates; 7.9 mg cholesterol; 11.2 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/26/2006
I felt the same as the other 3-the recipe would not set up and all I had was chocolate goo-then I added a cup of sifted powdered sugar and put it in the refrigerator for an hour (this was after two hours sitting on the counter in a covered bowl. When I started to roll the balls it wasn't too bad. I was able to scoop out the balls put them in the fridge for a short while then I rolled them in the goodies. They were a hit at the party. I think the next time I would use about 2/3 the amount of unsalted butter and a cup of the powdered sugar. They really were delicious. Read More
(61)

Most helpful critical review

Rating: 1 stars
11/23/2010
I can tell you exactly why this recipe doesn't set up. You should follow the recipe WITHOUT the butter. Melt any chocolate you like at 12 ounces with one can of sweetened condensed milk on low heat. After it's mixed add your flavoring and refrigerate for 2-3 hours. Then make the balls and coat in whatever you like. That's how this recipe is supposed to work. Read More
(99)
36 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
Rating: 1 stars
11/23/2010
I can tell you exactly why this recipe doesn't set up. You should follow the recipe WITHOUT the butter. Melt any chocolate you like at 12 ounces with one can of sweetened condensed milk on low heat. After it's mixed add your flavoring and refrigerate for 2-3 hours. Then make the balls and coat in whatever you like. That's how this recipe is supposed to work. Read More
(99)
Rating: 4 stars
06/25/2006
I felt the same as the other 3-the recipe would not set up and all I had was chocolate goo-then I added a cup of sifted powdered sugar and put it in the refrigerator for an hour (this was after two hours sitting on the counter in a covered bowl. When I started to roll the balls it wasn't too bad. I was able to scoop out the balls put them in the fridge for a short while then I rolled them in the goodies. They were a hit at the party. I think the next time I would use about 2/3 the amount of unsalted butter and a cup of the powdered sugar. They really were delicious. Read More
(61)
Rating: 2 stars
12/18/2004
ok so i did EXACTLY what the recipe said but it didn't firm up... either i used the wrong kind of shortening or something but all i have is a yummy gooey mess that would be perfect inside of a cake! it doesn't firm up right... sorry. Read More
(61)
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Rating: 1 stars
12/06/2005
what ever you do don't try the coffee! it turns out a disaster the others aren't much better! if you want truffels turn around now and find another recipe Read More
(24)
Rating: 5 stars
12/21/2006
I made this for christmas presents and gave a small batch as samples and they were gone in less than an hour. They didi not believe that they were homemade. I skipped the butter and dipped them in chocolate almond bark for a crispy outside texture awesome i am in the process of making another bathch to serve with my christmas dessert platter. Read More
(19)
Rating: 5 stars
12/02/2007
this is my second christmas using this recipe. i love it. i use soymilk and margarine instead of butter and milk and they turned out great. i made one batch with baileys and rolled them in cocoa and another batch with coconut milk then rolled them in coconut. they're always a big hit.:) Read More
(15)
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Rating: 4 stars
01/17/2006
These didnt firm up for me but they tasted great more chocolate is needed. Read More
(14)
Rating: 5 stars
11/09/2010
This recipe turned out perfect! Not too sweet but just right. To let this have time to sit we just put it outside in the cold winter mold them and roll them in powdered sugar and itwas perfect!!!!!!! Read More
(13)
Rating: 4 stars
04/14/2009
I thought this recipe was fantastic! I made the chocolate in the morning and let it sit in the fridge untill later that night. It worked great and tasted wonderful. I shaped the truffles into mini eggs and coated them in a lot of powdered sugar (you couldn't see any brown) They looked like mini eggs. Everyone loved them. Read More
(11)