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“Truffles the candy is a rich and decadent ganache rolled and coated to (originally) resemble the fungi in France and Italy. Thankfully the candy versions are much easier to find and much more enjoyable to eat! I prefer to roll mine in cocoa powder for aethestics but enjoy using toasted nuts, coconut, or covering with chocolate. This is a very forgiving chocolate treat as you can use what ever flavoring you have handy or can imagine and the same holds true for the coating. I would not recommend this for young hands as rolling the ganache can be quite messy.”
1hr 10mins
30 truffles

Ingredients Nutrition

  • 8 ounces chocolate, semisweet, bittersweet cut into small pieces
  • 12 cup whipping cream, heavy
  • 2 tablespoons butter, unsalted, cut into small pieces
  • 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)


  1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
  2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.
  3. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the flavoring Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
  4. Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
  5. Flavorings: Hazelnut= Frangelica; Almond= Amaretto, Raspberry= Chambord; Coffee= Kahlua or Tia Maria; for fruit flavors add jams or jellies instead of the alcohol- you can also add a bit of zest to the warm cream; for a stronger coffee flavor add espresso powder to the cream mixture before adding to the chocolate.
  6. Coatings: cocoa powder; crushed toasted nuts, coconut flakes, tempered chocolate, confectioners sugar, melted or tempered chocolate.

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