A plate of chocolate truffles made with Hershey's chocolate on a rustic wooden table, featuring smooth, rich truffles coated in dark chocolate. Some are dusted with cocoa powder, while others are drizzled with glossy melted chocolate. A few truffles are cut open to reveal their velvety, creamy interior, with scattered chocolate shavings and cocoa powder enhancing the luxurious presentation. Soft natural lighting highlights the deep, indulgent chocolate tones.

Chocolate Truffles from Hershey’s

Portions:2.5 dozen candies
Share on Facebook Recept afdrukken

Ingrediënten

  • ¾ cup butter
  • ¾ cup HERSHEY’S Cocoa
  • 1 can sweetened condensed milk ( 14 oz. not evaporated milk)
  • 1 tablespoon vanilla extract
  • Cocoa or powdered sugar

Instructies

  • Melt butter in heavy saucepan over low heat.
  • Add cocoa; stir until smooth.
  • Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
  • Remove from heat; stir in vanilla.
  • Cover; refrigerate 3 to 4 hours or until firm.
  • Shape into 1¼-inch balls; roll in cocoa or powdered sugar.
  • Refrigerate until firm, 1 to 2 hours.
  • Store, covered, in refrigerator.

Notes / Tips / Wine Advice:

VARIATIONS:
NUT TRUFFLES:
Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.
RUM NUT TRUFFLES:
Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts. ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
NUT-COATED TRUFFLES:
Roll balls in chopped nuts.
————————————————————————————————–
Recipe Category Candy / Chocolate
Translate »