Chocolate Truffles

chocolate truffles

These chocolate truffles contain just 3 ingredients butter, powdered sugar (a.k.a. icing sugar) and cocoa.

You will also need something to roll them in. I have made these truffles for close to 20 years and I am still discovering yummy things to coat them with.

I have dipped them in chocolate. Rolled them in coconut and sprinkles but this year…..

I rolled them in crushed peppermint candies and Oreo cookies.

The list of ingredients and steps are below but here are a few tips.

First always make sure to take your butter out hours before you intend to make truffles so that is soft.

Second cut the butter up into small pieces and use the back of a metal spoon to blend it in the other ingredients.

Wash your hands really well and then in the final stages of blending, get them right in the dough and mash the ingredients together until they form a solid mass of soft dough

Pasta bowls make great bowls for rolling as they have flat bottoms and sides.

One last tip, don’t make your truffles too large you want people to be able to pop them in their mouth and enjoy.

Chocolate Truffles
 
Ingredients
  • 1 stick butter (1/2 cup)
  • ½ cup cocoa
  • 1½ cup powdered sugar
Instructions
  1. leave butter out to soften several hours
  2. combine cocoa and powdered sugar
  3. cut butter up into pieces and add into ingredients
  4. blend with the back of a metal spoon
  5. do final blending with clean hands
  6. form bite size balls
  7. roll in what ever toppings you want: coconut, sprinkles, ground peppermint candies, ground Oreo Cookies, or coat in melted chocolate.
  8. Makes roughly 20 truffles

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Comments

  1. Kathryn Gallant says:

    Have you ever added any flavorings to the chocolate mixture? I’m thinking almond extract, or coconut…

  2. can these recipes be frozen up till xmas? I want to give them as gifts

    • Although I have not done it personally, I think that these chocolate truffles could be frozen. You might want to test a batch first before making up several at once. Freeze them for 24 hrs perhaps and take them out and then see what happens. But I really don’t think there would be any change in taste, or texture if they were frozen.

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