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Recipe of the Month

Executive Pastry Chef Fernanda Dutra
Chocolate Truffles
Makes 30-40 truffles


8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher)

1/2 cup heavy whipping cream

1 teaspoon of vanilla extract

Optional base flavorings:

1 cup mint leaves, chopped (about 1 bunch, stems removed) OR

1 cinnamon stick, 2 cardamom pods OR

1 teaspoon almond extract

Truffle coating:

Cocoa powder

Finely chopped walnuts or almonds

In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). If you are using one of the other recommended flavorings, stir it in with the cream (and ignore the vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let steep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

Place chocolate in a separate bowl. Pour cream over the chocolate, add the vanilla, and allow to stand for a few minutes. Then stir until smooth. (This chocolate base is called "ganache").

Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in refrigerator overnight.

Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

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