Fudgey Chocolate Truffles

Fudgey Chocolate Truffles

Create bite sized HERSHEY’S Chocolate truffles for your next dinner party with this easy truffle recipe. Rolling half in cocoa and half in chopped nuts will make an eye-catching display and give your guests two mouthwatering choices.

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium50 mg2% DV
Total Carbohydrates7 g2% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium50 mg2% DV
Total Carbohydrates7 g2% DV
Dietary Fiber1.0 g4% DV
Sugars6 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  • 3/4 cup HERSHEY'S Cocoa
  • 3/4 cup nuts finely chopped
  • 2 to 3 tablespoons rum or 1 teaspoon rum extract
  • chopped nuts or cocoa for rolling Additional chopped
  • 3/4 cup butter (1-1/2 sticks)
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)

Directions

  • 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. Remove from heat; stir in rum and finely chopped nuts, if desired. Pour mixture into flat pan. Refrigerate until firm, about 4 hours.
  • 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.
Ingredients sitting on a table

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