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Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles

Delicious buttery mocha bittersweet candies, rolled in cocoa powder or coconut.


  • 2 tablespoons MAXWELL HOUSE Instant Coffee, any variety
  • 3/4 cup whipping cream
  • 1/4 cup (1/2 stick) butter or margarine, cut into chunks
  • 3 tablespoons sugar
  • 2 (6 squares each) packages BAKER'S Bittersweet Baking Chocolate, broken into chunks
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut


  1. Microwave on HIGH for 3 minutes or until mixture comes to full boil, stirring every 1 1/2 minutes.
  2. Add chocolate and vanilla extract; stir until chocolate is completely melted.
  3. Refrigerate for 2 hours or until firm enough to handle.
  4. Shape into 24 balls, each about 1 inch in diameter.
  5. Roll in cocoa and/or coconut.
  6. Refrigerate until ready to serve.
  7. Store between layers of waxed paper in airtight container in refrigerator for up to 3 weeks.

2 dozen or 24 servings, one truffle each

Size-Wise: Chocolate truffles are rolled in cocoa powder and/or coconut for a sweet treat that is perfect for gift-giving or for serving on a special occasion.

Substitute: Substitute multi-colored sprinkles or OREO Chocolate Cookie Crumbs for the cocoa and/or coconut.

Bittersweet Chocolate Truffle Squares: Prepare and refrigerate mixture as directed. Sprinkle 1 cup chopped toasted PLANTERS Slivered Almonds onto bottom of foil-lined 8-inch square pan. Spread chocolate mixture evenly over almonds. Refrigerate 2 hours or until firm.

Cut into 48 squares.

Nutritional Information: Calories 130 Total fat 11 g Saturated fat 7 g Cholesterol 15 mg Sodium 25 mg Carbohydrate 10 g Dietary fiber 2 g Sugars 7 g Protein 1 g

Vitamin A 4 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV

Recipe and photo credit (used with permission):

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