My mother-in-law is all about traditions. Every Christmas they make homemade bread and deliver it to their neighbors while they sing Christmas carols. For St. Patrick’s Day, she hosts a luncheon complete with lots of green food. And every Valentine’s Day, she makes chocolate truffles.
These truffles taste like something you’d pay top dollar for at a fancy chocolate shop. I had no idea they could be made at home for a fraction of the price without compromising on taste.
The original recipe actually comes from Tupperware in the 1980s or so. My mother-in-law knew it was a keeper then and she’s been making them for decades. I’m so glad she shared this with me! I love making these for our family since we no longer live near my husband’s parents.
There are a lot of steps but don’t be discouraged! A lot of is wait time between steps. It does take 2-3 hours to complete this recipe, but your efforts will be well worth it. Double the recipe if you plan to share these with friends. These make the perfect Valentine’s Day gift for your sweetheart, friends, neighbors, kids or teachers!
Makes about 25-30 truffles
- 12 ounces semisweet chocolate chips (I used Ghirardelli)
- 2/3 cup whipping cream
- 1/4 cup butter
- 2 beaten egg yolks
- About 20 ounces chocolate candy coating (or more semisweet chocolate chips)
- Chocolate sprinkles, for topping
- In a heavy 2-quart saucepan, combine semisweet chocolate, half the whipping cream, and butter. Cook and stir over low heat for 10 minutes or until chocolate melts. Remove from heat.
- Gradually stir about half the hot mixture into beaten egg yolks. Return yolk mixture to pan.
- Cook and stir over medium heat for 2 minutes more or until thickened. Remove from heat. Stir in remaining cream.
- Chill for about 1 hour or until mixture is completely cool and smooth, stirring occasionally.
- Transfer to small mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until slightly fluffy. Cover with plastic wrap and chill for 15 minutes or until mixture holds its shape.
- For each truffle, drop a heaping tablespoon of the mixture onto a wax paper-lined baking sheet. Chill for 15 minutes or until firm. Do not overchill.
- Roll each mound into a 1-1/2 inch ball. Chill 20 minutes more.
- Melt candy coating according to package directions. Remove one sheet of truffles from the refrigerator and dip truffles one at a time in candy coating. Top each one immediately with chocolate sprinkles. Let stand on wax paper-lined baking sheet in refrigerator or a cool place until dry.
- Store in an airtight container and refrigerate for up to 1 month or freeze for up to 3 months.
I hope you enjoy these truffles as much as we do. Happy Valentine’s Day!