Luscious Chocolate Truffles

Total Time
1hr 15mins
Prep
20 mins
Cook
55 mins

These were originally from a Betty Crocker cookbook. I usually make them with milk chocolate chips for the 1st cup and semi-sweet for the 2nd cup.

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Ingredients

Nutrition

Directions

  1. Line cookie sheet with foil.
  2. Melt 1 cup of chocolate chips in a heavy 2-qt saucepan over low heat stirring constantly; remove from heat. Stir in margarine. Stir in whipping cream and liqueur. Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold shape.
  3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.
  4. Freeze 30 minutes.
  5. Heat shortening and remaining 1 cup of chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
  6. Dip truffles, one at a time, into chocolate. Return to foil-lined cookie sheet. Immediately sprinkle some or all of the truffles with your desired toppings (nuts, cocoa, coconut).
  7. Refrigerate about 10 minutes or until coating is set. Drizzle some of them with a glaze of the powdered sugar and milk if desired.
Most Helpful

5 5

Fabulous!!!!!!! It even gave me the opportunity to use up the Grand Marnier I had on hand for the Zaar souffle challenge! It did't turn me into a chocolatier but, I'm not so nervous about chocolate anymore!! Thank you my captain!! Zaar III - We are ZBest Chefs!!