Addictive Chocolate Truffles

Addictive Chocolate Truffles

Love to eat but no wheat 5

"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."


1 h 10 m {{adjustedServings}} servings 73 cals
Serving size has been adjusted!

Original recipe yields 50 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
  3. 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.


  • Cook's Note:
  • I like to use a creamy milk chocolate such as Dove(R) or Cadbury Dairy Milk(R) in these tasty truffles.
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Your rating



  1. 25 Ratings


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!!

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 ...

These are delicious. Instead of using a spoon, I put toothpicks in them and it works a lot better for dipping and eating.