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Chocolate Truffles


  • 1 cup heavy cream
  • 2 cups semisweet chocolate chips
  • 1/2 tsp. vanilla
  • 3/4 cup chocolate sprinkles or 1/4 cup unsweetened cocoa


In 2 qt. saucepan over medium heat, heat cream to simmering. Remove from heat. Add chocolate chips; stir with wire whisk until melted and smooth. Stir in vanilla. Pour into small bowl; cover. Chill until firm, 4 hours or overnight.

With measuring teaspoon or melon baller, scoop out chocolate mixture and quickly shape into 1 inch balls. Refrigerate 1 hour or freeze 20 minutes; roll in sprinkles or cocoa.

Store in airtight container in refrigerator up to 2 weeks of freeze and then thaw in refrigerator before serving. Makes about 3 dozen.

By Robin from Washington, IA

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By guest (Guest Post)
July 24, 20060 found this helpful

mmMMMmm <<slurpSlurp> This looks wonderful, and SO simple. I can't wait to try them. : ))

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