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Easy Chocolate Truffles


  • 12 oz. semi-sweet chocolate, chopped ( I used chocolate chips)
  • 3 tbsp. butter
  • 1/3 c. heavy cream
  • 1 tsp. vanilla extract
  • 23 tbsp. flavored liqueur, optional
  • 14 oz. white chocolate chopped ( I used chocolate chips)
  • 5 tbsp. heavy cream
  • 1 tsp. vanilla extract
  • 4 tbsp. Irish Cream liqueur (Baileys recommended)
  • 1 c. chocolate toffee pieces
  • 1 c. shredded coconut
  • 1 c. pecan pieces
  • 1 c. peppermint, crushed
  • 1/2 c. cocoa powder


  2. Fill a medium sized sauce pan halfway with water and set a heat proof bowl on top of the pan (glass or steel) and bring the water to a slight boil.
  3. Combine, chocolate, butter, and cream in the bowl and allow about 2 minutes for the ingredients to begin to melt. Stir until smooth with no lumps. Remove from heat and stir in the vanilla extract.
  4. Pour into a shallow casserole dish and spread the chocolate evenly. Cover with plastic wrap and set inside the refrigerator for 2 hours or until chilled but not hardened. If you chill the chocolate too long it will become hard so set out at room temperature and allow the chocolate to become soft enough to work with.
  5. Line a baking sheet with parchment and using a cookie scooper or a melon baller (what I used), scoop out chocolate mixture and roll with hands (if necessary) to form more of a ball shape. Repeat process until all chocolate is used. Now coat the truffles with the toppings of your choice and place back in the refrigerator or freezer until ready to serve.
  6. With the White Chocolate Truffles, you are basically going to do the exact same process as the regular chocolate truffles, the only difference is that you might have to stir the white chocolate a little longer because it doesn’t melt as smoothly as regular chocolate does. Once the white chocolate has firmed up and its time to scoop into balls, coat the white chocolate with coconut, peppermint, or dip in regular chocolate. Again, place in the refrigerator or freezer until ready to serve.