Easy Chocolate Truffles

"So heavenly! These are really simple and look pretty for any kind of get-together. Note: cook time includes chill time."
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by Realtor by day, Chef by night
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
3hrs 20mins


  • 12 cup butter
  • 6 tablespoons heavy cream
  • 8 (1 ounce) semi-sweet chocolate baking squares, finely chopped
  • 4 tablespoons orange liqueur (or whatever flavor you like)
  • 2 teaspoons orange rind, grated
  • 4 (1 ounce) semi-sweet chocolate baking squares, finely chopped
  • 1 tablespoon oil
  • 12 cup cocoa
  • 12 cup chocolate sprinkles
  • 12 cup icing sugar


  • In med saucepan, bring butter and cream to a boil over med-high heat.
  • Remove from heat.
  • Add chocolate, liqueur and rind.
  • Stir until melted and smooth.
  • Pour truffle mixture into a shallow bowl.
  • Chill for 2 hours.
  • Line 2 baking sheets with waxed paper.
  • Shape rounded teaspoonfuls of truffle into 24 small balls.
  • Place truffles on prepared baking sheets.
  • Chill 30 minutes.
  • Melt chocolate and oil in a double boiler until smooth.
  • Transfer chocolate into a bowl.
  • Cool slightly.
  • Using 2 forks, coat 3/4 of the truffles in chocolate, allowing excess coating to drip back into the bowl.
  • Cover 6 truffle in sprinkles.
  • Sift icing sugar over 6 truffles.
  • Leave 6 chocolate coated truffles plain.
  • Coat remaining 6 truffles in cocoa.
  • Chill 30 minutes.
  • Store in fridge for 10 days or in freezer for 3 months.

Questions & Replies

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  1. Truffles are my favorites and I make a few batches for each holiday. These were really yummy and easy, too. They were very rich, creamy and smooth. I decorated them for Easter because we had a belated Easter get-together with my family. Everyone loved these. I used raspberry and orange extracts- 1 tsp. each, dark chocolate for the centers and semi-sweet for the dipping. My little girl had fun sprinkling them with assorted sugars and doo-dads. The only thing I will change next time (and there will be a next time) is I will reduce the butter by about half. A quarter cup will be fine. Thanks for posting this. It's a keeper. Made for PRMR tag game.
  2. I love chocolate truffles, and these are rich and delicious! The centers melt in your mouth even chilled. The liqueur flavor was a bit strong at first, but after sitting in the fridge overnight has toned down and is just right. I think Chambord or blackberry schnapps would work very nicely as well. Thanks for posting!


<p>I'm a SAHM of 5, <span style=color: #ff6600;>Joshua</span> (9 mths),&nbsp;<span style=color: #cc99ff;>Olivia</span> (4), <span style=color: #339966;>Isaac</span> (14) and <span style=color: #ff99cc;>Brianna</span> (11) and my step-son <span style=color: #0000ff;>Dylan</span> (17). My DH works nights so often comes home to new dishes that I made after the kids go to bed. <br /> <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /> <br /> <br /><a href=http://s2.photobucket.com/albums/y41/samplepics/blinkies/siggies/?action=view&amp;current=images1.jpg target=_blank><img src=http://i2.photobucket.com/albums/y41/samplepics/blinkies/siggies/images1.jpg border=0 alt=Photobucket /></a></p>
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