Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Mild milk chocolate allows the triple hit of nutty goodness to come forward in these creamy truffles; bittersweet chocolate would overpower those flavors. To speed up prep, chill the chocolate mixture for 1 hour or until completely set; let stand at room temperature for 30 minutes to soften before scooping.

Recipe by Cooking Light December 2012


Credit: Romulo Yanes; Styling: Philippa Brathwaite

Recipe Summary

20 mins
6 hrs 20 mins
Serves 21 (serving size: 1 truffle)


Ingredient Checklist


Instructions Checklist
  • Combine the first 6 ingredients in the top of a double boiler. Cook over simmering water until chocolate melts (about 2 minutes), stirring constantly. Spoon mixture into a shallow dish. Let stand at room temperature 6 hours or up to overnight.

  • Scoop about 1 tablespoon chocolate mixture with a spoon. Dredge in nuts; roll into a ball. Repeat procedure with remaining chocolate mixture and nuts.

Nutrition Facts

79 calories; fat 4g; saturated fat 1.7g; mono fat 1.4g; poly fat 0.2g; protein 0.8g; carbohydrates 9.8g; fiber 0.4g; cholesterol 2mg; iron 0.1mg; sodium 13mg; calcium 15mg.