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Ben's Chocolate Truffles

Ben’s Chocolate Truffles
3 votes, 3.67 avg. rating (74% score)

Yield: 20 truffles


  • 1 cup semisweet chocolate chips
  • 1/4 cup confectioners' sugar
  • 3 tablespoons butter
  • 3 egg yolks, slightly beaten
  • 2 teaspoons vanilla extract, or 1 tablespoon brandy or rum
  • 1/4 cup finely chopped walnuts (optional)
  • 2 ounces semisweet chocolate, grated
  • 1/2 teaspoon cinnamon


In a double boiler over hot water, melt the chocolate chips with the confectioners' sugar and butter. Remove from heat. Slowly stir a small amount of the melted chocolate into the egg yolks, then return this mixture to the melted chocolate in the double boiler and stir well. Blend in the vanilla, or the brandy or rum. Add the nuts, if desired. Chill without stirring for 1 to 2 hours. Combine grated chocolate and cinnamon on a plate. Form the chilled mixture into 1-inch balls and roll them in the grated chocolate and cinnamon. Store the truffles in the refrigerator in a covered container. Serve in small muffin papers or candy cups, or wrap in gold foil.
Updated Thursday, May 8th, 2003

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One Response to Ben’s Chocolate Truffles

  1. Anonymous March 15, 2004 at 9:32 pm #

    This is a very simple recipe to follow and make! I made it at least 9 times over the holiday season and I still make it when people ask me for them!

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