Easy Chocolate Truffles

Easy Chocolate Truffles

USA WEEKEND columnist Pam Anderson 0

"One basic recipe with a variety of liqueurs and coatings to choose from."

Ingredients {{adjustedServings}} servings 78 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
  2. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
  3. Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
  4. Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
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  • Flavoring options
  • Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest
  • Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and 1 tsp. instant coffee
  • Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
  • Coating options
  • 1 cup of minced sweetened, flaked coconut
  • 1 cup of minced roasted pistachios
  • 1 cup of minced toasted walnuts
  • 1 cup of sifted unsweetened cocoa
  • 1 cup of sprinkles
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 28

  1. 30 Ratings


I can tell you exactly why this recipe doesn't set up. You should follow the recipe WITHOUT the butter. Melt any chocolate you like at 12 ounces with one can of sweetened condensed milk on low heat. After it's mixed add your flavoring and refrigerate for 2-3 hours. Then make the balls and coat in whatever you like. That's how this recipe is supposed to work.


ok, so i did EXACTLY what the recipe said, but it didn't firm up... either i used the wrong kind of shortening or something, but all i have is a yummy gooey mess, that would be perfect inside of a cake! it doesn't firm up right... sorry.


I felt the same as the other 3-the recipe would not set up and all I had was chocolate goo-then I added a cup of sifted powdered sugar and put it in the refrigerator for an hour (this was after two hours sitting on the counter in a covered bowl. When I started to roll the balls it wasn't too bad. I was able to scoop out the balls put them in the fridge for a short while, then I rolled them in the goodies. They were a hit at the party. I think the next time I would use about 2/3 the amount of unsalted butter and a cup of the powdered sugar. They really were delicious.