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Twilight Dark Chocolate Truffles

Twilight Dark Chocolate Truffles

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    1 h 35 m
Mykaela

Mykaela

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 45 servings

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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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mykaela
70

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
33

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
22

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.

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