Easy Truffles

  • Servings: 64
  • Rating:


8 oz   Semi-sweet chocolate
1/3 c   Milk
1/3 c   Unsalted butter
2 ea   Egg yolks, slightly beaten
1/4 t   Vanilla extract
1 x     Unsweetened cocoa


In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.

For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.