• Cooking Time:
  • Servings:
  • Preparation Time:


I made these last year and they are very easy to do. I used a silicone heart shaped pan to do the box and just the small heart molds for the others.


  • Ingredients:
  • Dark Cocoa Candy Melts
  • Premium White Candy Melts
  • Hazelnut Flavor
  • Raspberry Flavor
  • Red Candy Color
  • 6 ounces White Candy Melts coarsely chopped chopped
  • heavy whipping cream
  • 1/2 teaspoon Raspberry Flavor Truffle Filling
  • Red Candy Color Truffle Filling
  • Makes: Each truffle serves 1.


  • instructions
  • Filling
  • 1.In microwave safe container melt white Candy Melts with cream.
  • 2.Heat on medium or defrost setting for 1 minute, stir and continue heating at 30 second intervals until candy is melted.
  • 3.Stir in raspberry flavor and a touch of the red color to achieve a light pink.
  • 4.Pour into 6 or 8 -inch pan.
  • 5.Refrigerate 1-2 hours or overnight until firm but pliable.*
  • To Make Truffle Shells:
  • 1.Melt 1 (12 ounce package) Premium Candy Melts. Fill each mold 1/3-1/2 full with melted candy.
  • 2.Use a decorators brush and paint the candy up the sides of the each mold to the top edge. Cover all areas evenly; let set.
  • 3.Place approx. 1/4-1/2 teaspoon of filling in each cavity.
  • 4.Add additional melted candy to seal, filling to top edge.
  • 5.Tap lightly to break any air bubbles.
  • 6.Refrigerate to set about 30 minutes, pop out candy.
  • Store finished candies in cool, dry place or keep refrigerated. Store finished candies in cool, dry place or keep refrigerated.
  • Chocolate Hazelnut Filling
  • Follow same method as with the raspberry

Categories: Truffle 

Author Credit: Wilton

Website Credit:

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