Quick and Easy Chocolate Truffles

Several years ago, in a magazine, I found a recipe for a quick and easy way to make chocolate truffles. I think it was similar to the microwave fudge recipe, but was a bit different. Truffles could be made with or without liqueurs and there were also several "coatings" you could roll the truffles in to finish them off for presentation and to differentiate the various flavors. After moving, my recipe has disappeared and I would like to make the truffles for holiday parties and gifts this year. Can anyone help? Thanks in advance to all you "sweet-tooths" out there.


Melody from Richland (Tri-Cities) WA


Quick and Easy Chocolate Truffles

I went to www.allrecipes.com and found this for you. Hope this helps.

Easy Chocolate Truffles
One basic recipe with a variety of liqueurs and coatings
to choose from. Makes 4 dozen balls (48 servings).
Printed from Allrecipes, Submitted by USA WEEKEND columnist Pam Anderson


  • 8 ounces good-quality semi-
    or bittersweet chocolate,
    coarsely chopped
  • 4 ounces unsweetened chocolate
  • 8 tablespoons unsalted butter
  • 1 (14 ounce) can sweetened
    condensed milk
  • your choice of flavoring (see below)
  • your choice of coating (see below)


  1. Heat chocolates, butter and milk in a pan until
    chocolates and butter are partially melted. Remove from heat and
    stir until completely melted. Whisk in desired flavoring
    until creamy-smooth.
  2. Transfer to a bowl and let stand until firm enough to

    hold its shape, about 2 hours.
  3. Using a tablespoon (a spring-action 1 Tb. scoop is
    ideal), mold chocolate into balls, 1 level Tb. at a time, and
    place on a cookie sheet lined with greased parchment paper.
  4. Place desired coating in a small bowl. Working one at a
    time, drop truffles into the bowl with greased fingertips.
    Shake bowl back and forth so truffles are completely coated.
    If necessary, roll truffles by hand to make round. Return
    to parchment.

Can be refrigerated in an airtight
container up to 5 days or frozen up to 1 month. Before serving,
let stand at room temperature to soften slightly.

Flavoring options:

  • orange: 6 Tbs. orange-flavored liqueur, such as Grand
    Marnier, and 1/2 tsp. finely grated orange zest

  • coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and

    1 tsp. instant coffee
  • raspberry: 6 Tbs. raspberry liqueur, such as Chambord

Coating options:

  • 1 cup of minced sweetened, flaked coconut
  • 1 cup of minced roasted pistachios

ALL RIGHTS RESERVED Copyright © 2005


  • 1 cup of minced toasted walnuts
  • 1 cup of sifted unsweetened cocoa
  • 1 cup of sprinkles

This recipe was originally featured in the USA WEEKEND
article Easy Open House on December 12, 2004.
Find the Perfect Recipe from Pam Anderson.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All
rights reserved.


By Christi

Quick and Easy Chocolate Truffles

I am an independent Watkins associate, and we have a great recipe for Chocolate Truffles:

  • 6 oz. semi-sweet chocolate
  • 4 oz. cream cheese
  • 1-1/2 cups powdered sugar
  • 1/2 tsp Watkins double-strength vanilla
  • 1 tsp. Watkins extract of choice (lots of choices)
  • Watkins baking cocoa, powdered sugar, chocolate, nuts, etc. for decoration

Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.

Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla, and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator. Makes approximately 3 dozen truffles.

Try this: Use white chocolate in place of the semi-sweet and follow same directions or use white chocolate for dipping.

Hope this helps!

Trudy (11/11/2005)

By Trudy Powell


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