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Rich 'n Good Chocolate Truffles

You know these truffles are going to be good and rich…it’s in the name! These truffles feature HERSHEY'S Semi-Sweet Chocolate and are rolled in cocoa.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat80
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium20 mg1% DV
Total Carbohydrates8 g3% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat80
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium20 mg1% DV
Total Carbohydrates8 g3% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar (4 oz. each) , broken into pieces and chopped*
  • 1-2/3 cups whipping cream
  • 1-1/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips , chopped*
  • COATING (recipe follows)
  • 1 tablespoon vanilla extract
  • 1/2 cup butter (1 stick)

Directions

  • 1. Combine whipping cream and butter in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Stir in both chocolates until completely melted; continue stirring until mixture cools and thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; refrigerate 4 to 6 hours or until firm.
  • 2. To form truffles, with spoon, scoop mixture into 1-inch balls; roll in COATING. Cover; refrigerate until firm. Reroll before serving, if desired. Serve cold. About 4 dozen truffles.
  • * Food processor can be used for chopping chocolate.
  • COATING: Stir together 1/2 cup sifted HERSHEY'S Cocoa and 3 tablespoons sifted powdered sugar in small bowl.

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