Black Forest Truffles

Black Forest Truffles

Author Serving Up Southern


  • 3 cups semisweet chocolate chips
  • 1 14 ounce can sweetened condensed milk
  • 1/2 cup chopped dried bing cherries
  • 2 teaspoons almond extract
  • Cocoa powder


  1. In a medium saucepan over medium heat melt chocolate chips with the condensed milk.
  2. Remove from heat, and add cherries and almond extract.
  3. Chill in the refrigerator and hour or two, or until firm.
  4. When firm, shape into 1-inch balls and coat with cocoa.
  5. Place into mini-muffin liners and chill in refrigerator 1 hour. Allow truffles to sit at room temperature for 30 minutes before serving.

Recipe Notes

To coat truffles I first shape the truffles and then I put the cocoa powder in a shallow pan and press my hands into the powder dusting my palms. Then I roll the truffles in my hands coating each one in cocoa before placing in miniature paper cups.

Store in a tightly covered container in the refrigerator.