Twilight Dark Chocolate Truffles

Twilight Dark Chocolate Truffles

15
Mykaela 10

"My Dad made this recipe up one evening to surprise my Mom. They are huge fans of dark chocolate. Add any extra little add-ins that you want! (e.g. coffee grounds, mint extract, cinnamon, white chocolate coating, etc.) Deliciously dark and fudgy! Enjoy with family on holidays, or just any time you have a major dark chocolate craving! Rolling in coating of choice before refrigerating, if desired."

Ingredients 1 h 35 m {{adjustedServings}} servings 87 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
  2. Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.
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Reviews 15

  1. 23 Ratings

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Mykaela
2/23/2012

I forgot to add a step! After it is taken off the stove, it needs to cool in the fridge/freezer until it is just hard enough to scoop out with a small cookie scoop. It should still be "sticky" enough for your choice of coating to adhere to the truffle. *UPDATE* Someone reviewed it who said they couldn't get the right consitency while in the fridge. I will add that you HAVE to stir it a couple times while it's in there. So sorry I didn't put that at first, and I hope no one else will have problems with it.

YvieWood
10/5/2010

Wonderful recipe! I didn't add the optional espresso powder as I felt it would be too strong for my taste. also the type of baking chocolate was not specified...there is more than one kind, I went with the normal unsweetened and it turned out amazing! also...after cooling for a while in fridge I scooped out approximately the amount for each ball and let them cool in fridge on baking sheet...then took it out a bit later to shape them more. This seemed to work better since otherwise you would need to let them cool for several hours.

eatwell
12/14/2010

Simply YUMMY! I don't bother rolling it into a ball, just pour it into an aluminum pan 1" deep and cut into bite size squares.