Homemade Candy Week: Milk Chocolate Truffles

by Kathy Strahs on December 14, 2010 · 11 comments

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I received the loveliest holiday gift yesterday from a good friend of mine. She knows how much my husband and I enjoy her fabulous smoked paprika-rubbed roast chicken so she typed up and printed out the recipe on a nice card (complete with cute little seahorse cutouts) and attached it with ribbon to a jar of the key ingredient, Spanish pimentón. It was simple, incredibly thoughtful and edible – the perfect type of gift, I think.

I love to give edible gifts year round, but especially during the holidays. I’ve been packaging up the goodies from this week’s Homemade Candy Week into little red and gold tins (see pictured above) I found at the Container Store and gifting them to friends as I see them. While I didn’t make too many extra of the Pecan & Caramel Chocolate Clusters, today’s Milk Chocolate Truffles recipe made plenty for me to enjoy a little “one for me” as I pull together a few of these tins each day. The best part about a basic truffle recipe like this is that you can customize it however you like – rolling them in nuts, adding spices, drizzling more chocolate. I kept mine super simple, with just a dusting of unsweetened cocoa.

Milk Chocolate Truffles

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{ 11 comments… read them below or add one }

Maria December 16, 2010 at 12:06 PM

The holidays aren’t complete without truffles. Yum!

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dani December 16, 2010 at 12:46 PM

what i wouldnt give for a tin of those :p

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Kathy December 16, 2010 at 1:21 PM

Dani, if you were local I’d totally drop some by! :-)

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Mackenzie @ The Caramel Cookie December 16, 2010 at 4:12 PM

I love truffles but for some reason I have yet to make them.
Mackenzie @ The Caramel Cookie´s last blog post ..Spice Cake Ice Cream

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Kathy December 16, 2010 at 4:42 PM

This could be your year, Mackenzie! :-)

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Sylvie - Gourmande in the Kitchen December 17, 2010 at 3:33 AM

I love how easy chocolate truffles are to make and that you can coat them so many different ways. I like to dip mine in milk chocolate instead of rolling them in cocoa powder for a double chocolate truffle!
Sylvie – Gourmande in the Kitchen´s last blog post ..holiday spices flavors of the season

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Jana Johns December 24, 2010 at 2:58 AM

what i wouldnt give for a tin of those :p

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Daniel September 20, 2011 at 8:49 PM

I currently have these in the fridge, it’s been over two hours, but it’s still a little too soft. Hopefully they turn out! :X

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Kathy Strahs September 20, 2011 at 9:47 PM

I hope so too! They have a very smooth texture when you bite into them, but they should definitely be firm enough to maintain their round shape. If all else fails, they’ll at least still taste good. :-)

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Meryl November 3, 2011 at 4:56 PM

They look great – how do you get them so nice and round? Mine always come out somewhat misshapen!
Have you tried Ghirardelli’s Sinful Chocolate Truffles? They’re fantastic and are made with bittersweet chocolate.

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Kathy Strahs November 3, 2011 at 8:54 PM

I just rolled them in the palm of my hand. :-)

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