Chocolate Truffles

Chocolate Truffles

Photo by Cynthia Q.

  • Prep Time


  • Total Time


  • Servings



  • cup heavy cream

  • 8

    ounces good quality bittersweet chocolate, chopped

  • Unsweetened cocoa powder, as needed


Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream. Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to 4 days.


Facebook Conversations