Advertisement

Recipes

Delicious desserts and other Easter delights!

Fudgey Chocolate Truffles

Things You'll Need
  • 3/4 cup (1-1/2 sticks) butter
  • 3/4 cup HERSHEY'S Cocoa
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 2 to 3 tablespoons rum or 1 teaspoon rum extract
  • 3/4 cup finely chopped nuts
  • Additional chopped nuts or cocoa
How to Make
  • 1

    1. Melt butter in heavy 2-quart saucepan over low heat. Add 3/4 cup cocoa; stir until smooth. Add sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 5 minutes.

  • 2

    2. Remove from heat; stir in rum and finely chopped nuts, if desired. Pour mixture into flat pan. Refrigerate until firm, about 4 hours.

  • 3

    3. Shape into 1-1/4-inch balls; roll in nuts or cocoa. Refrigerate until firm, about 2 hours. Store, covered, in refrigerator. About 3 dozen.

Fudgey Chocolate Truffles

Fudgey Chocolate Truffles

Overall Rating (0 ratings)
View ratings

Rate this

Rate this recipe:


Overall

Review this recipe:

Please note that all reviews become the property of THE HERSHEY COMPANY and are subject to approval for inclusion on the website.

Submit

Share This Recipe

*indicates a required field

Share

Share Sent

Thanks for sharing!