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Whipped Cream Truffles

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2 (11.5 ounce) packages milk chocolate chips
1-1/3 cups heavy cream
1 teaspoon vanilla
3 tablespoons cocoa powder
2 tablespoons powdered sugar

Whipped Cream Truffles

  • Serves 36
  • Easy

About This Recipe

This truffle recipe is simply amazing. It is used as the filling in Truffle Tart, but is simply spectacular on its own.

The recipe comes from my aunt Carol Sue. It was lost for years and I was so happy when I found it. This is the perfect recipe for Valentine’s Day.

As you know from reading yesterday’s post, this recipe is unusual because the ganache (chocolate and cream mixture) is whipped after it is chilled. That adds air to the mixture and makes the truffles just melt in your mouth.

I myself do not like truffles that are coated in pure cocoa powder; I think that makes the candy much too bitter. Hitting pure bitterness before your tongue can react to the sweetness of the candy is just jarring to me. You may feel differently. I am a super taster for bitter, which means that anything that is bitter tastes VERY bitter to me. Which explains why I hated Brussels sprouts so much as a child.

You can coat these truffles in pure cocoa powder if you’d like, or dip them into melted chocolate or roll them in chopped nuts or coconut. Or just eat the mixture out of the bowl with a spoon!

Whatever you do, MAKE THEM!

Why this recipe works:

  • Melted chocolate and cream makes something called a ganache, that must be chilled before you can work with it.
  • Whipping the ganache adds lots of air to the mixture, which makes the truffles very fluffy and airy. It whips because cream whips.
  • You can dip these truffles in melted chocolate for even more decadence. Melt 2 cups of dark or milk chocolate, then dip the truffles and let them stand until set.



Put the chocolate chips in a large microwave-safe bowl. Put the cream in a small microwave-safe bowl.


Microwave the chocolate chips for 1-2 minutes on medium power until the chips soften and start to melt. Then microwave the cream on high power for 2 minutes or until bubbles form around the edges and steam rises. You don't want the cream to boil.


Pour the cream over the partially melted chocolate and stir. The chocolate will seize at first (get thick and lumpy), but don't panic. Just keep stirring and everything will melt and become satiny smooth. Stir in the vanilla.


Cover the bowl and refrigerate the chocolate mixture for an hour or two until it's firm. Meanwhile, sift the cocoa powder and powdered sugar together and put on a plate.


Using an electric mixture (you HAVE to use a mixer), beat the chocolate ganache until it is light and fluffy. This should take a minute or two. Don't beat too long or the mixture will be too stiff.


At this point you may want to refrigerate the chocolate mixture for a few minutes to make it a bit firmer. Or just start forming the truffles now. Scoop up about two teaspoons of the chocolate mixture and roll into a ball using the palms of your hands. Then roll each truffle in the cocoa powder mixture.


When all of the mixture is formed into truffles, cover and chill. Take the truffles out of the fridge an hour before you want to serve them. Then sink into them and enjoy every bite.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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