These rich chocolate truffles are pure indulgence.
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1/2 cup Land O Lakes® Heavy Whipping Cream
8 ounces dark chocolate, coarsely chopped
1/4 cup Land O Lakes® Butter
2 teaspoons vanilla
Finely chopped nuts, if desired
Unsweetened cocoa, if desired
Powdered sugar, if desired
*Substitute 8 (1-ounce) squares semi-sweet chocolate, coarsely chopped.
**Substitute 1/2 teaspoon mint flavoring or 4 teaspoons your favorite liqueur.
Combine whipping cream and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted and mixture is smooth. Stir in butter until melted; stir in vanilla. Place mixture into bowl. Cover; refrigerate 2 hours or until firm enough to shape.
Shape chocolate mixture into 1-inch balls. (Mixture will be soft.) Roll in finely chopped nuts, cocoa or powdered sugar, if desired. Refrigerate 8 hours or until firm. Cover; store refrigerated or frozen.
Mixture can be kept in refrigerator for up to 3 days before forming into balls.
Explore reviews fromour online community
I have made this recipe literally hundreds of times, for gifts and for selling at bake sales and catered events. I use a small mellon-baller to scoop the well-chilled chocolate mixture, then refrigerate again and dip in melted chocolate and decorate. These are FANTASTIC!!!
I made these about 18 years ago (I bought a little Land O Lakes recipe book in the grocery store). I thought they were delicious and I've made them a few times since. A bit messy to make, but delicious to eat.