Dark Chocolate Truffles

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

I'm not really sure where I got this recipe from but it is awesome! I made them at Christmas and everyone loved them. Melt in your mouth! YUMMY! Enjoy!

Ingredients Nutrition

  • 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate
  • 23 cup whipping cream
  • 14 cup butter, cubed
  • 1 tablespoon vanilla
  • Coating

  • 8 ounces semisweet chocolate


  1. Place chocolate in heatproof bowl.
  2. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan.
  3. Pour over chocolate; whisk until smooth.
  4. Whisk in vanilla.
  5. Cover and refrigerate until firm, about 2 hours.
  6. Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets.
  7. Gently roll each to round off completely.
  8. Freeze until hard, about 1 hour.
  9. (Can Make-ahead: Cover and freeze for up to 1 day.) Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring.
  10. Remove from heat and let cool slightly.
  11. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess.
  12. Return to waxed paper-lined baking sheet.
  13. Refrigerate until coating is hardened, about 2 hours.
  14. *I can't really remember how many they make; but it also depends on how big you make the truffles.


Most Helpful

5 stars for flavor and 3 stars for difficulty to make- rounded out to 4 stars. These taste great but are really hard to work with compared to some other recipes I've used that have cream cheese in them. I did follow the advice of KLV and froze them and then tried to reshape them but still found them difficult to shape. Just because they aren't perfectly rounded isn't stopping me from enjoying them:)

DebS #2 December 21, 2008

These are definitely yummy and addictive. But not easy to work with. I found the truffle mixture quite soft - I couldn't roll it at first so I dropped pieces on to the cookie tray and froze them. Them I rolled them and froze it again. I tried to cheat and roll them in cocoa or coconut instead of dipping them in chocolate but that didn't work at all - they warmed up and became too soft to roll. Also, make sure you don't make these too big - they won't stay round when you're dipping them in the chocolate. So much better than store bought ones though but be prepared to work for them!

KLV January 06, 2008

i used bittersweet to die for! simply and so easy to change the flavor. thank you!!!!!

buzzjr December 28, 2006

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