Easy Chocolate Truffles

Chocolate Truffles

1/2 cup unsalted butter
2-1/3 cup confectioner’s sugar
1/2 cup cocoa
1/4 cup heavy or whipping cream
1-1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds, or after-dinner mints.

Coatings: coconut, crushed nuts, confectioner's sugar.

Makes about 3 dozen truffles.

Cream butter in large mixing bowl.

Combine confectioner's sugar and cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm.

Shape small amount of mixture around desired center; roll into 1-inch balls.
Drop into desired coating and turn until well covered. Chill until firm.



Easy Chocolate Truffles Recipe

2 pounds of Belgian chocolate (or any good quality chocolate)
one quart of heavy cream
1/4 lb. unsalted butter
1/3 cup liqueur of choice
cocoa powder

Melt chocolate and cream in a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens.

Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.

Easy Chocolate Truffles

1-1/2 package (12 squares) semisweet chocolate
1 8-oz. package cream cheese, softened
3 cup powdered sugar
1 tbsp. coffee liqueur
1 tbsp. orange liqueur
1 tbsp. almond liqueur
Nuts, chopped
Unsweetened cocoa
Flake coconut
Colored Sprinkles

Makes 5 dozen.

Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes, stirring halfway through heating time. Remove from microwave and stir until chocolate is melted.

Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until well blended. Stir in chocolate until blended.

Divide mixture into thirds. Add 1 flavor liqueur to each third; mix well.
Refrigerate about 3 hours or until firm.

Shape into 1-inch balls. Roll in nuts, cocoa, coconut or sprinkles.
Store in refrigerator.

Click here for white chocolate truffle recipes.