Chocolate Truffles

Chocolate Truffle Recipe
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Quick Facts:

Yield: 46 – 50 1” truffles


12oz Dark Chocolate (60% – 70%)
8oz Heavy Cream
1 ½ oz butter (3 Tbsp) room temp
1oz Amaretto or other flavored liquor (optional)
6 – 8oz chocolate for 2 coatings.
2 cups Cocoa powder or toasted chopped nuts for finishing.

You'll Need:

2 spatulas
3 medium size bowls
1 pot for cream
1 pot for simmering water
Mesh Strainer
Immersion blender
2 trays
Parchment paper
Serrated knife
Plastic wrap
1” ice cream scoop

Recipe Description:

Watch our Chapel Hill, NC Pastry Chef, Chris Grass demonstrate how to make your own chocolate truffles. It’s an easy recipe for the patient home baker, and well worth the labor of chocolate love.


1. Using a serrated knife, break the chocolate into small pieces, set aside.
2. Heat the cream until you can see tiny bubbles forming.
3. Pour the hot cream on the chocolate and let it sit for about 30 seconds.
4. If you have an immersion blender, use it to combine the cream and chocolate in a narrow container with tall sides.
5. If you don’t have an immersion blender, stir the cream and chocolate together in a bowl. Starting in the center make small circles slowly getting larger until you reach the edges of the bowl.
6. Add the butter to the chocolate.
7. Cover with a piece of plastic wrap directly on the surface of the chocolate and let sit until it firms up. The amount of time will vary. Ideally overnight at room temp, but you can put it in the fridge for 3-4 hours.
8. Bring a pot of water, about 2 inches deep, to a simmer and place the remaining 6-8oz of chocolate in a bowl on top of the pot. Do not let this bowl get too hot to touch with your hand. If it gets too hot, take it off the water for a few minutes. Stir to melt.
9. While the chocolate for coating is melting, and the truffle chocolate is firm enough to keep a shape, scoop into equal sized portions and put on a tray lined with parchment paper.
10. Then, roll each portion into a ball.
11. When the coating chocolate is completely melted, remove from the heat. Set the tray of rolled truffles on your left, the coating chocolate in the middle and the empty tray with parchment paper on the right. Apply the first coat of chocolate by putting a little chocolate in your right hand and roller the truffles between your hands. Place on the tray to the right and let them sit for a few minutes to set up.
12. To apply the finishing coat, set up the truffles on the left and the coating chocolate in the middle. This time the bowl with cocoa powder, or chopped nuts will be on the right. Coat the truffles the same way, then put them in the cocoa powder, swirl the bowl to cover the truffles completely in the cocoa powder. Once all of the truffles have been put in the cocoa powder, transfer a few at a time into a mesh strainer and shake off the excess cocoa powder and put them into a container with a tight fitting lid, or serving platter.
13. Coating with nuts will be the same method, it just may require using your hands to cover the truffles and no strainer is needed

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