Truffles (candy)


I got this out of the Nov 1983 Glamour magazine. (They were selling for $20-$25 a pound back then.) They are rich!

  • 2 – 8oz packages of semisweet baking chocolate
  • 1/2 c. heavy or whipping cream
  • 1/2 c. unsalted butter, softened
  • 2 egg yolks
  • 1 to 2 T. brandy (optional)
  • Coarsely grated semisweet chocolate.

Grate 4 squares chocolate on coarse grater. In top of double boiler, over hot, not boiling water, melt remaining 12 squares of chocolate and cream. Stir to blend. Cool to just above room temperature (about 90F), then whisk in butter and yolks. Stir in brandy. Cover, with plastic wrap and refrigerate 2-4 hours or until firm enough to roll into balls. Roll into 1″ balls (mixture will be sticky if the kitchen or weather is warm, but don’t worry, truffles will firm up as they set) and place on baking sheets or a jelly-roll pan lined with wax paper. Cover loosely and chill if necessary, then roll each truffle in grated chocolate. Keep about 10 days in a dry, cool place. Makes approx. 2 dozen truffles.


  • Roll in cocoa or in finely crushed soronna chips
  • cherry pieces, sprinkled through center and chocolate sprinkles on the outside
  • Toffee chips in the center and rolled in roasted almonds on the outside.
  • Grand Marnier in the center and then rolled in finely slivered almonds.
  • A tiny bit of orange extract.
  • Finely chopped hazlenuts or walnuts in the middle.


  • 1/2 c. undiluted Carnation Evaporated milk
  • 1/4 c. sugar
  • 11 1/2 oz pkg (2 cups) Nestle Milk Chocolate Morsels
  • 1/2 to 1 tsp almond extract
  • 1 c. finely chopped almonds, toasted

Combine evaporated milk and sugar in small heavy-gauge saucepan. Cook over medium heat until mixture comes to a full rolling boil. Boil 3 minutes; stir constantly. Remove from heat. Stir in morsels and almond extract until morsels melt and mixture is smooth. Chill 45 minutes. Shape into 1-inch balls. Roll in almods. Chill until ready to serve. Makes aobut 2 1/2 dozen truffles.


  • 4 oz cream cheese
  • 8 oz Cool Whip
  • 1 pkg (8 squares) Bakers Semi- Sweet Bakers Chocolate

These wonderful sweets make a rich candy that many people enjoy.

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3 Responses to Truffles (candy)

  1. Allie says:

    Eagle Brand Chocolate Truffles

    Yield: 6 dozen truffles
    Prep Time: 10 Minutes
    Cook Time: 5 Minutes


    3 cups (18 oz.) semi-sweet chocolate chips
    1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
    1 tablespoon vanilla extract
    Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, powdered sugar or colored sugars


    MELT chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.
    POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
    SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.

  2. Bella says:

    Magic Truffles from 1951 Eagle Brand recipe
    1 six (6) oz pkg semi sweet choc chips
    1/2 c plus 1 Tablespoon Eagle Brand sweetened condensed milk
    pinch of salt
    1/2 teaspoon vanilla extract
    3 Tablespoons ground nut meats

    Melt chocolate, stirring a few times in top of double boiler. Remove from heat. Add Eagle Brand sweetened condensed milk, salt, flavoring and nuts.

    Stir only until smooth. POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
    SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.

  3. V. S. says:

    Ghirardelli Dark Chocolate Truffles

    Yield: 30 Truffles

    8 oz (2 bars) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
    1/3 cup heavy whipping cream
    6 Tbsp. unsalted butter, cut into small pieces


    1/3 cup Ghirardelli Unsweetened Cocoa
    or 3/4 cup finely chopped almonds or pecans

    Bring cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Remove from heat and pour chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Roll mixture into 1″ balls. Roll each ball in coating.

    Each 4 oz bar contains 8 sections (1/2 oz each)

    2 sections = 1 oz

    See also:

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