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5 from 4 votes
Chocolate Truffles In Tins
Chocolate Truffles
Prep Time
5 mins
Cook Time
15 mins
Refrigerator Time
1 hr
Total Time
20 mins
Course: Dessert
Cuisine: American
Servings: 20 Truffles
Author: Linda Loosli
  • 12- ounces package of real milk or dark chocolate chips
  • 3 tablespoons whole milk ( I have used cream as well)
  • 3 egg yolks
  • 3/4 cup butter (no substitute, cut into pieces)
  • 1/2 teaspoon vanilla extract (or any flavor of choice)
  • Chocolate Shot or “Sprinkles”
  1. In a Double Boiler, melt the chocolate chips with milk. Beat with mixer one yolk at a time into the melted chocolate. Remove the pan from heat and start adding the butter pieces a few pieces at a time using a hand mixer. Beat 2-3 minutes, then mix in the vanilla. Chill the chocolate in the refrigerator, about an hour. When the chocolate is workable, roll into balls the size of marbles and roll in the chocolate shot or ground nuts. Serve well chilled in tiny paper/foil cups. Keep the Truffles refrigerated. Makes approximately 20-50 Chocolate Truffles depending on the size you make them.