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These chocolate truffles are the perfect bite-sized dessert to serve at your next party. I’m not sure about you but a wine tasting party with fresh fruit, various cheese, crusty bread, and these truffles sounds like a dream come true. Don’t you agree?
I love this recipe because you don’t need to spend money on a bunch of ingredients – just Nestle Toll House chocolate chips, heavy whipping cream, and liquor! Oh, and don’t forget to roll them in cocoa powder…or on second thought, powdered sugar would be great too too! This recipe is a crowd pleaser, making between 25 and 30 truffles per batch depending on how large you make them.
These truffles are any chocolate lover’s dream because they are creamy, luscious, and melt in your mouth almost instantly. Not to mention the Creme de Menthe which gives these truffles a fun, grown-up twist! Just make sure you buy the clear bottle, not the bright green, Shrek-colored liquor. If you’re not a fan of mint, I am sure Bailey’s, Kahlua, or Frangelico would be great choices. Or if you’re making these for a family-friendly party, then use peppermint extract – but use less than 2 tbsp!
- 12 oz. Nestle Toll House semisweet chocolate chips
- 1/3 c. heavy whipping cream
- 2 tbsp. clear Creme de Menthe
- cocoa powder to roll truffles in
- Bring a small saucepan with water to a boil. In a glass mixing bowl, add chocolate chips and heavy cream. Set bowl on top of saucepan to create a double boiler. Melt over low-heat and stir until chocolate is melted and smooth, about 4-6 minutes.
- Add creme de menthe and stir until combined. Refrigerate for 2 hours.
- Pour cocoa powder into a small bowl. Then, use a small cookie scoop to portion truffle mixture and roll into 1" balls. Roll truffles in cocoa powder until evenly coated.
To store truffles: place in an airtight container with waxed paper or parchment paper between layers. Refrigerate if you live in a warm climate.
Have you made truffles before?
If so, did you roll them in cocoa or powdered sugar?