Melt chocolate chips and butter over double boiler (a pot of simmering water). Set aside to cool down slightly.
Meanwhile: Roughly chop walnuts and raisins. Transfer ½ cup of walnuts into a bowl (a soup bowl will do).
Stir dulce de leche into the melted chocolate, then add the roughly chopped walnuts (minus the ½ cup you have saved) and raisins. Stir well.
Chill the mixture in the fridge for 15-30 minutes. When ready, take it out. Take a small piece of the mixture and using your hands, form a bite-size ball (see note 4). Roll the ball in the remaining chopped walnuts and place onto a baking sheet or tray/plate lined with baking parchment.
Repeat until you have used all the truffle mixture. Transfer in the fridge and chill for 1 hour (or more) before serving.
Enjoy!
Video
Notes
Instead of dark chocolate chips, dark chocolate (70% cocoa content) or bitter-sweet chocolate can be used.
Walnuts can be substituted with hazelnuts or pecans.
Raisins can be substituted with sultanas or cranberries.
These walnut chocolate truffles are quite rich, so I recommend making them small. You should be able to get about 12 balls out of the mixture.
Storage: store these walnut truffles in an airtight container in the fridge at all times. They are best enjoyed chilled!
More tips and answers to FAQ’s can be found in the post above this recipe card.
Course: Dessert
Cuisine: American
Keyword: Chocolate Truffles Recipe, Gourmet Truffles Recipe, How to make Truffles
Nutrition Facts
Chocolate Walnut Truffles
Amount per Serving
Calories
131
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Cholesterol
5
mg
2
%
Sodium
6
mg
0
%
Potassium
109
mg
3
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
58
IU
1
%
Vitamin C
1
mg
1
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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