Ingredients
- ¼ cup butter
- 1½ lbs real semisweet chocolate
- ¾ cup non-dairy coffee creamer, any flavor
- ½ teaspoon vanilla extract
- 1½ pounds real milk chocolate for dipping
- 1 cup finely chopped chocolate, milk or semisweet for decoration
Make it step by step
- Melt semisweet chocolate in double boiler over hot water.
- Heat butter, creamer and vanilla in another saucepan to 125°F on a candy thermometer.
- Add to semisweet chocolate all at once, beating until smooth and creamy.
- Chill in refrigerator until nearly set but still pliable.
- Beat with mixer until light and fluffy.
- Spread in 9 inch buttered pan until set enough to roll into small balls.
- Melt milk chocolate over double boiler.
- Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.