Chocolate Truffles

Chocolate Truffles

He  gazed into her dark brown eyes, transfixed by her mesmerizing stare, melting suddenly into deep pools of infinite desire. “What do you want from me?” he huskily breathed. “Chocolate, chocolate!” she gasped, collapsing into the sheets, burrowing her head into pillows of eiderdown and ticking, now stained with hot, wet tears…

Whew! Turn down the heat.  Am I writing for the newspaper or Harlequin Romance? I always get carried away before Valentine’s Day, turning into a swooning, hopeless romantic craving pink roses, lacy valentines, sparkling champagne and, most certainly, chocolate.

I should, however, name these chocolate truffles “Reality Bites”.  I taste a piece of chocolate before sprinkling it with raspberry sugar and chopped nuts, regarding my chocolate-stained nails set off by a frayed sweater cuff.

I reflect I should be cleaning my jumbled house instead of dipping chocolate.Oh well. Eating bits of chocolate always casts a rosy rainbow around reality.

To decorate my truffles, I purchased raspberry flavored sugar and combined it with chopped pecans. Other interesting toppings that could be used for truffles, such as flavored sugars, interesting salts, cocoa powder, expresso crumbles and the like.  Shredded coconut and chopped pistachios would  be delicious toppings, as well. Got a totally different twist, check our my recipe for Bacon and Chocolate Truffles.

To save time, it is not essential to dip and coat the chocolate truffles with additional chocolate. Skip steps 4 & 5 and roll the truffles in your desired topping.

Recipe: Chocolate Truffles


  • 2 pounds best quality semi-sweet chocolate, divided and broken into chips*
  • 1 cup heavy cream
  • 6 tablespoons unsalted butter
  • 1-2 teaspoons flavoring such as vanilla extract or Kahlúa
  • 1 1/2 cups total topping mixtures (such as finely chopped nuts, grated coconut, cocoa powder, or flavored sugars


  1. In the top of a double boiler or in a heat-safe bowl over simmering water, combine 1 pound of the chocolate, cream, butter and 1 teaspoon of vanilla or Kahlúa. Cook, stirring occasionally, until the chocolate melts. Add additional vanilla or kahlua to taste, if desired. Remove from heat and stir or whisk until smooth.
  2. Pour chocolate mixture (ganache) into a shallow bowl. Press plastic wrap directly onto the surface of the chocolate. Refrigerate overnight or until chocolate is firm enough to scoop into balls.
  3. Using a teaspoon or melon baller, scoop out chocolate and roll with hands to form 1-inch balls. Refrigerate. (If you are not coating your truffles with hard chocolate, you may roll or top truffles with selected topping at this point before refrigerating.)
  4. In the top of a double boiler or in a heat-safe bowl over simmering water, heat remaining pound of chocolate, stirring with a rubber spatula intermittently. Let the chocolate melt completely. With the spatula, lift some of the melted chocolate then drop it back into the pool of chocolate. The chocolate should stack up on itself, as opposed to sinking back into the bowl, when the truffles are ready for dipping. (You may find placing the melted chocolate in another bowl of ice will help firm up the chocolate if necessary.)
  5. Using two small spoons, dip the truffles, one at a time, into the chocolate mixture, rolling the truffle into the chocolate to cover completely. Lay chocolate-dipped truffle on a sheet pan covered with wax paper or parchment. Sprinkle coating on truffles while chocolate is still warm.
  6. Refrigerate the truffles, covered, for up to 1 week or freeze airtight for up to 1 month in advance. Remove from freezer 15 minutes before serving.

*Callebaut and Ghirardelli chocolates are good choices.

Active Time: 90 minutes

Time to chill chocolate before rolling: 16 hours

Number of servings (yield): 3 dozen truffles, depending on size

Copyright © Peggy Lampman’s dinnerFeed.

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