Chocolate Truffles

Chocolate Truffles
  • 2 bags (11.5oz) milk chocolate chips
  • 1 bag (12oz) semi-sweet chocolate chips
  • 1 ½ cup heavy whipping cream
  • 2 tbsp flavor extract of your choice (rum, almond, hazelnut, peppermint, orange, banana, etc.)
  • 3-4 bags (12oz) semi-sweet chocolate chips (for dipping)
  • Sprinkles of your choice
  1. Add the bags of milk chocolate chips and 1 bag of semi-sweet chocolate chips to a large bowl.

  2. In a small saucepan heat the heavy whipping cream up to a gentle boil.

  3. Pour the hot cream over the chocolate chips and allow to sit for 5 minutes while the chocolate melts.

  4. Stir the chocolate mixture until the cream is incorporated and the mixture is smooth. If lumps of unmelted chocolate remain, heat the mixture in the microwave in 15 second intervals, stirring after each until smooth.

  5. Gently stir in the extract of your choice.

  6. Cover the bowl and allow to chill in the refrigerator until slightly hardened. The time this takes can vary, 1 to 1 ½ hours, approximately. When the texture is right you should be able to press near the edges of the bowl and see your fingerprint in the indentation while the chocolate at the center of the bowl will be a bit softer.

  7. Drop the chocolate mixture by rounded teaspoonful, on a parchment paper lined cookie sheet. The mixture should hold it's shape. If the scoops of chocolate sink after placing them on the cookie sheet, put the bowl back in the refrigerator for a little longer.

  8. Once the mixture has been portioned out, place the cookie sheet(s) in to the refrigerator for about 15 minutes or until the chocolate is easy to handle.

  9. With your hands, roll each lump of chocolate into a ball and place back onto the cookie sheet.

  10. Transfer the cookie sheet to the freezer and allow the truffles to fully harden, 30-45 minutes.

  11. In a medium bowl melt the 3 bags of semi-sweet chocolate chips in the microwave in 30 second intervals, stirring after each, until the chocolate is melted and smooth.

  12. One at a time drop a truffle into the chocolate, using a fork, stir to cover and remove the truffle from the bowl. Tap the fork handle on the side of the bowl a few times to remove the excess chocolate. Carefully place the truffle onto a parchment paper lined cookie sheet. Sprinkle with your choice of sprinkles while the coating is still wet (it dries fast!).

  13. Once the cookie sheet(s) are filled, transfer them to the refrigerator and allow to harden, about 30 minutes.

  14. Transfer the truffles to an airtight container and store in the refrigerator or freezer. Enjoy!

Recipe Notes

If you are making orange flavor truffles, also add the zest of 2 large oranges with the extract. 


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