“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.” - by Love to eat but no wheat
Ingredients
Adjust Servings
Original recipe yields 50 truffles
Directions
- 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.
- Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
- 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.
Nutrition
Amount Per Serving (50 total)
- Calories
- 73 cal
- 4%
- Fat
- 4.5 g
- 7%
- Carbs
- 8.3 g
- 3%
Based on a 2,000 calorie diet
Share It
Reviews (21)
Rate This Recipe
"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!!..." See more"
KitchenWitch
"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 wonder..." See moreful. They are beautiful if you can get the coating on smoothly. I suggest wearing latex gloves so you don't get fingerprints on them."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
