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Chocolate Truffles

Description: Chocolate ganache covered with powdered sugar or cocoa.
Yield: About 25 1-inch chocolate truffles

Qty Unit Ingredient
4 oz Semisweet chocolate
4 oz Bittersweet Chocolate
1/2 c. Heavy Cream
1 Tbsp. Butter
2 tsp. Kahlua (and/or coffee)
1/2 tsp. Vanilla
1/2 c. Powdered Sugar (or Cocoa)


  1. Chop all chocolate into very fine pieces (I use a food processor with pulse).
  2. Mix cream and butter and bring to a boil.
  3. Strain hot cream/butter mix into chocolate and stir very slowly until all chocolate is melted and mixture is smooth.
  4. When chocolate is melted, add Kahlua (and/or coffee) and vanilla.
  5. Cool in fridge until it can hold its shape (about 10-20 minutes).
  6. Use a pair of spoons to scoop out mixture into roughly 1-inch balls.
  7. When mixture is roundish, use your fingers to finish forming it into a ball.
  8. As you are forming the ball the mixture will start to melt under your fingers, when you have a rounded ball with melted chocolate on the outside, drop it into powdered sugar and roll it to cover the ball completely.
  9. Using tongs, remove ball from powdered sugar and place on wax paper.
  10. Repeat until mixture is used up.
  11. Refrigerate until solid.
  12. You can store the truffles in the refrigerator, but serve them at room temperature.

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Copyright 2005-2009, Kevin Worcester