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Whipped Cream Truffles


40 centers


2 1/2 cups (3/4 pound) real milk chocolate, finely chopped
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon vanilla extract
dipping chocolate


Melt milk chocolate in a double boiler or in a bowl held over hot water making sure the hot water does not touch pan containing chocolate. Cool to 98°F and hold at this temperature.

In a mixing bowl, beat cream until it holds a soft peak. Add warm chocolate, a little at a time, to whipped cream, stirring vigorously with a wooden spoon. When all of the chocolate is added, add salt and vanilla. Stir until blended.

Place mixture into refrigerator to chill. When mixture is slightly firm, beat with a wooden spoon only until fluffy. Do not overbeat. Place mixture into a decorating (pastry) bag with a coupler without the ring. Squeeze out mounds on waxed paper. Chill mounds in refrigerator for several hours or overnight. Pat down any peaks after mounds have been refrigerated for a while. Dip in chocolate.


Store in candy in refrigerator.

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