Ingredients Jump to Instructions ↓

  1. 1/4 cup whipping cream

  2. 2 bars, (4 0z each) of really good baking/cooking chocolate (I use Ghiradelli chocolate.) Break into small pieces.

  3. 6 tsp UNsalted butter

  4. 1/3 cup cocoa powder (again I use Ghiradelli)

  5. In a small saucepan bring cream to simmering. Remove from heat and stir in chocolate and butter. Set saucepan in about 1/2" of water in a skillet and bring water to a slow simmer (or use a double boiler if you have one.) Stir mixture until the chocolate is melted. Remove from heat. Pour chocolate into a shallow bowl. Cool and cover and refrigerate until firm, at least two hours. Pour cocoa powder into a shallow pie plate. Line baking sheet with wax paper. Dip a melon baller or small spoon into a glass of warm water, shake off excess water and quickly scrape across the surface of the chilled truffle mixture to form a roughly 1" ball. Deposit into cocoa powder. Repeat with remaining mixture. Gently shake the pie plate to coat truffles evenly. Place in truffles in wax paper lined container, separating layers with wax paper. Cover tightly and refrigerate for up to 2 weeks, or freeze up to three months. Makes about 30 truffles (around 3/4 LB.)


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