Prep Time: 30min.
Total Time: 3hr. 30min.
Servings: 22 servings, 3 truffles each


  • 8 oz of Semi-Sweet Chocolate
  • 3 oz ofStrawberry Flavor Gelatin
  • 8 oz of COOL WHIP Whipped Topping, thawed
  • suggested coatings: toasted BAKER’S ANGEL FLAKE Coconut, powdered sugar, finely chopped PLANTERS Pecans, grated BAKER’S Semi-Sweet Chocolate, unsweetened cocoa powder, colored sprinkles


  1. Microwave the chocolate in a large microwaveable bowl on HIGH for 2 min. or until the chocolate is almost melted.
  2. Stir until the chocolate is completely melted.
  3. Add the dry gelatin mix and stir for 2 min. until completely dissolved.
  4. Cool the mixture to room temperature.
  5. Gently stir in the COOL WHIP.
  6. Refrigerate the mix for 2 hours or until the mixture is firm enough to handle.
  7. Scoop the mixture into 1-inch balls.
  8. Place the balls on waxed paper-covered baking sheets.
  9. Refrigerate the balls for 1 hour.
  10. Working with a few balls at a time, roll in suggested coatings.

Kitchen Tips

Size Wise
Chocolate truffles are rolled in a variety of coatings for sweet treats that are perfect for gift-giving or for serving on a special occasion.

Truffle mixture softens quickly so when rolling, so only remove about 1 doz. truffles from the refrigerator at a time. If truffles soften too much to roll, return them to the refrigerator to chill them until firm.

Make it Easy
Use a melon baller to portion the chocolate mixture for each truffle. Truffles do not need to be perfectly round and smooth – a slightly rough appearance is considered typical.

How to Store
Store in tightly covered container in the refrigerator.


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