These easy Dark Chocolate Truffles will easily satisfy any chocolate craving and are so very easy to make, too. Using Hershey's Zero Sugar Special Dark Chocolate Candy, heavy cream, vanilla, these little balls of deliciousness are rolled in Hershey's Cocoa, coconut, finely chopped almonds and non pareils to finish them off. They're the perfect bite for dessert, snacking, and gift giving!
5.1ouncesHERSHEY'S Zero Sugar Special Dark Chocolate Candy
2teaspoonsfinely chopped sliced almonds
2teaspoonschopped sweetened coconut flakes
2teaspoonscolored non pareils
Prevent your screen from going dark
Unwrap the HERSHEY'S Zero Sugar Dark Chocolate Candy bars and chop into small pieces. Place into a medium microwavable mixing bowl.
Pour the heavy cream into a glass measuring cup and microwave for 30-45 seconds until hot but not boiling. Pour over the chocolate and let sit for 5 minutes. to melt. Mix well until smooth and shiny. Chocolate may appear very liquidy, but the more you mix, the thicker it will become. If there are some pieces of chocolate that haven't melted, place bowl into the microwave for increments of 5-10 seconds, mixing after each until smooth.
Add the vanilla and mix well.
Pour contents into an 8 X 8-inch baking pan and spread. Place into the refrigerator to set for at least 30 minutes.
Using rubber gloves and a tablespoon, roll the chocolate into a ball and place onto a plate.
Refrigerate truffles for 30 minutes.
Roll each truffle in the coatings of your choice - HERSHEY'S Cocoa, almonds, coconut, or non pareils. Depending upon the temperature and humidity of your home, I highly recommend keeping the truffles refrigerated until ready to serve.
I highly recommend using rubber gloves. This will reduce the heat from your hands melting the truffle as you roll it into a ball. It will also keep your hands clean.