This recipe has a more fluffy center than most.


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  • Prep Time


  • Total Time


  • Servings



  • 10

    oz. semi-sweet chocolate, or chocolate of your choice

  • ¾

    cup heavy cream

  • 2

    Tablespoons, rum, brandy or liquor of your choice

  • 4

    oz. semisweet cocoa, unsweetened


In a saucepan set over hot water, melt the 10 oz. chocolate with the cream and liquor. Let the mixture cool and chill until it sets up. 1-2 hrs. Transfer the mixture to a bowl and whip it just until it holds soft peaks. Fill a pastry bag fitted with a 1/4" plain tip with the mixture and pipe it into 1"balls on a baking sheet lined with waxed paper. Transfer the sheet to freezer compartment let set 15 min. Dip the frozen balls into 4 oz. melted chocolate then roll in unsweetened cocoa. Store the truffles, covered in freezer. Let them sit out for about an hour before serving. Makes 45


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