Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup butter
- 1½ lbs real semisweet chocolate
- ¾ cup non-dairy coffee creamer, any flavor
- ½ teaspoon vanilla extract
- 1½ pounds real milk chocolate for dipping
- 1 cup finely chopped chocolate, milk or semisweet for decoration
Directions
Melt semisweet chocolate in double boiler over hot water.
Heat butter, creamer and vanilla in another saucepan to 125°F on a candy thermometer.
Add to semisweet chocolate all at once, beating until smooth and creamy.
Chill in refrigerator until nearly set but still pliable.
Beat with mixer until light and fluffy.
Spread in 9 inch buttered pan until set enough to roll into small balls.
Melt milk chocolate over double boiler.
Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.
Category:Cathy's Recipes
Category:Candy Recipes
Category:Milk chocolate Recipes
Category:Semi-sweet chocolate Recipes