Truffles: Graham Cracker Truffles

posted by Ingrid 01-01-102 8:44 PM

Graham Crackers Truffles

12 oz chocolate chips
3 Tablespoons Dutch processed cocoa
6 tablespoons unsalted butter
3/4 cup heavy cream
1 tsp vanilla extract


In a heavy 3 quart saucepan, melt butter over medium heat. Add cream and continue heating until hot. Remove pan from heat; add chocolate chips, vanilla and cocoa. Wisk gently until smooth. Pour and scrape chocolate mixture into quart size bowl. Refrigerate until firm.

Use a melon baller to scrape surface of the cold truffle mixture. Use fingertips to help from 3/4 inch balls. Place the balls on a cookie sheet. If the balls are too soft to coat refrigerate briefly.

Suggested coating: toasted chopped almonds, pecans, hazelnuts or grated white chocolate or coconuts. Roll the truffle ball in your choice of coating.

Store in airtight container. The truffles will refrigerate for 2 weeks. May also be frozen for up to 2 months.

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