French Holiday Truffles

Make these deliciously rich and elegant truffles for an impressive gift or dessert.


2 dozen


1/3 cup heavy whipping cream
8 ounces semi-sweet baking chocolate, chopped
1/3 cup butter, room temperature
unsweetened baking cocoa
confectioners' (powdered) sugar
chocolate and/or vanilla candy coating, melted, if desired


Heat whipping cream and chocolate in 2-quart saucepan. Cook over low heat, stirring occasionally, until chocolate melts (7 to 9 minutes). Remove from heat. Stir in butter until melted. Cover; refrigerate until firm (at least 2 hours).

Dust hands with cocoa or powdered sugar. Working quickly, shape 2 teaspoons mixture into balls; roll in cocoa or powdered sugar. (Truffle mixture will be soft; repeat dusting hands to make shaping easier or use small ice cream scoop to form balls.) Refrigerate until firm (at least 45 minutes).

To coat truffles, use spoon or toothpick to dip truffles into melted candy coating; let excess drip off. Place dipped truffles on wax paper until coating is hard. Drizzle dipped truffles with melted candy coating, if desired.


Store truffles in tightly covered container in refrigerator.

Nutritional Information

1 truffle: Calories: 120, Fat: 10g, Cholesterol: 15mg, Sodium: 35mg, Carbohydrates: 10g, Dietary Fiber: 1g, Protein: 1g

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