Ghirardelli Sinful Chocolate Truffles

Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

Next best thing to a Hot Fudge Sundae from Ghirardelli Square! These make a great gift.

Ingredients Nutrition


  1. In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter.
  2. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat.
  3. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
  4. Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa.
  5. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly.
  6. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Most Helpful

Dark and bittersweet, fabulous but easy basic recipe!

rosslare October 10, 2013

I have been making this Ghirardelli recipe for years and it is to die for! Sometimes I add a splash of liquor or vanilla extract. Glad to see this is posted!

Karen's Krazy Kitchen March 10, 2010