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Chocolate Carmel Chocolate Truffles


Really creamy can freeze for I month in a tight container if left undipped.

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Rate this recipe 5/5 (2 Votes)
Chocolate Carmel Chocolate Truffles 0 Picture


  • 3/4 cup heavy cream
  • 1 1/4 cups semi sweet chocolate chips, or any flavor
  • 1/4 c. water
  • 1 c. sugar
  • 1 Tablespoon butter



Step 1

In small saucepan heat cream till hot, In a 1 qt. heavy pan place the water and sugar. Heat over med. heat till it carmelizes to a yellow gold color. Swirl pan occasionally while cooking.

Take off heat and stir in hot cream. It will bubble, stir until combined, place chocolate chips in a med bowl and pour hot mixture over,add the 1 tablespoon butter to chocolate, this keeps it creamy. Pour into a shallow dish, I used a soup bowl, let sit in ref. until firm. Will take several hours. I let sit overnight and was great.

Roll into 1" balls and place on waxed paper lined sheet. Can roll in chocolate, nuts, sprinkles, cocoa, or a mix of powdered sugar and cocoa.


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