“I found this is a Chatelaine book and was suprised how easy they were. This will also make a nice hostess gift if you can keep them long enough. Time does not inlude the cooling time”
20 truffles

Ingredients Nutrition

  • 8 ounces of finely chopped semisweet chocolate
  • 12 cup whipping cream
  • 12 teaspoon vanilla
  • 18 teaspoon rum (optional) or 18 teaspoon almond extract (optional)
  • 14 cup cocoa powder


  1. Put chopped chocolate in a large bowl.
  2. Pour cream in a sausepan and put on med high heat and bring to a boil.
  3. Pour over chocolate. Add vanilla and extract.
  4. Stir until chocolate is melted and mixed well. Pour into a small bowl .
  5. Refrigerate uncovered until firm and cool at least 2 hours more if you are able.
  6. Line a tray with parchment paper ,take about 1 tablespoon of mixtue and roll into balls.
  7. Refrigerate 15 minutes.
  8. Place cocoa into a small bowl and roll cooled balls in the powder 1 at a time.
  9. Refrigerate in airtight container, will keep for one week.

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