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  • 1 Rating
Source: Midwest Living

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Recipe Summary test

prep:
45 mins
chill:
1 hr
total:
1 hr 45 mins
Yield:
about 1 pound candy (20 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate in a small saucepan. In another small saucepan, heat whipping cream just to boiling, stirring constantly. Pour over chocolate; cover pan and let stand for 3 to 4 minutes or until chocolate melts. Stir until blended, smooth, and glossy. (The mixture may look curdled, but keep stirring and it becomes smooth.) Cover and refrigerate about 15 minutes or until well chilled.

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  • Drop by rounded teaspoonfuls onto a waxed-paper-lined baking sheet. Cover loosely; refrigerate for 1 hour.

  • With palms of hands, roll each piece of candy into a ball. Roll balls in the cocoa powder or chopped nuts to coat evenly. Serve candy at room temperature. To store, place in an airtight container in the refrigerator for up to 1 week. Makes about 1 pound candy (20 pieces).

Orange-Chocolate Truffles:

Follow the recipe above, except stir in 1 teaspoon orange extract after the chocolate and whipping cream have been blended. Substitute 1 cup toasted coconut for the cocoa powder.

Mint-Chocolate Truffles:

Follow the recipe above, except stir in 1/4 teaspoon mint extract after the chocolate and whipping cream have been blended.

Nutrition Facts

106 calories; fat 7g; cholesterol 8mg; saturated fat 4g; carbohydrates 10g; insoluble fiber 1g; protein 2g; vitamin a 48.6IU; sodium 14mg; calcium 10.1mg; iron 0.7mg.
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