Chocolate Truffles

Chocolate Truffles

Quick look

  • prep 25min
  • Yield: 3 dozen


  • 14 squares (1 ounce each) semisweet chocolate, divided
  • 1 cup whipping cream
  • 1/3 cup butter (no substitutes), softened
  • 1 teaspoon rum extract or vanilla extract
  • 1/2 cup finely chopped pecans or walnuts, toasted

    How to make it 

  • 1

    Coarsely chop 12 squares of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth. Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.

  • 2

    Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.

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