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.
Melody from Richland (Tri-Cities) WA
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
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.
ALL RIGHTS RESERVED Copyright © 2005
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
I am an independent Watkins associate, and we have a great recipe for Chocolate Truffles:
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!
By Trudy Powell
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