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Chocolate Truffles


4 hours 30 minutes
Skill Level
30 truffles

Bake these traditional chocolate truffles, or make nut truffles, rum nut truffles, expresso truffles or nut-coated truffles all from one simple recipe!

Ingredients & Directions

Prep Time
20 minutes
5 minutes
Chill Time
4 hours


  • 3/4 cup
    butter (1-1/2 sticks)
  • 3/4 cup
    HERSHEY'S Cocoa
  • 1 can
    sweetened condensed milk (not evaporated milk) (14-oz.)
  • 1 Tbsp
    vanilla extract
  • 1/2 cup
    cocoa or powdered sugar for rolling


Equipment Needed 
Saucepan Saucepan
Stovetop Stovetop
Rubber Scraper Rubber Scraper
Measuring Cups Measuring Cups
Refrigerator Refrigerator

Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.


Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator.


Roll truffles in nonpareils or sprinkles.


Nut Truffles: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally. Cool before chopping.)

Rum Nut Truffles: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum or 1 teaspoon rum extract and nuts.

Espresso Truffles: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.

Nut-Coated Truffles: Roll balls in chopped nuts.

Additional questions?