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Chocolate Truffle Filling
package (12 ounces) semisweet chocolate chips (2 cups)
cup butter or margarine
cup whipping (heavy) cream or hazelnut-flavored nondairy liquid creamer
Heat chocolate chips and butter in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in whipping cream. Refrigerate 30 to 40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. (If filling becomes too thick, microwave on High 10 to 15 seconds to soften.)
No nutrition information available for this recipe.
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