Chocolate Truffles


Makes about 60 truffles

  • 1 lb bittersweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • 1 tbsp light corn syrup
  • 5 tbsp unsalted butter, at room temperature
  • 1 cup cocoa powder


  1. Place chocolate in a heatproof mixing bowl.
  2. In a small saucepan, combine the cream and corn syrup and heat to just under a boil.
  3. Pour the hot cream over the chocolate and let it sit for a minute or two. Stir with a rubber spatula in a circular motion until the chocolate has melted.
  4. Add the butter and stir until it is incorporated. Let the mixture firm up in a cool place until it can be piped from a pastry bag. The amount of time for the mixture to become firm depends on how cool the room is. Or, place in the refrigerator to speed the process.
  5. Line a baking sheet with parchment or waxed paper. Transfer the contents of the bowl to a pastry bag fitted with a 1/2 inch (no 6 or 7) plain tip.
  6. Pipe out long logs abut 1 inch wide. Place in the refrigerator and chill well, about 1 hour. If you don’t have a pastry bag and tip, you can leave the mixture in the bowl in the refrigerator until well chilled.
  7. Remove the baking sheet from the refrigerator and cut logs crosswise into pieces about 1 inch long.
  8. Roll each piece between your palms into an irregularly shaped truffle. If you have left the mixture in the bowl, use a small scoop or spoon to scoop out each truffle and then roll between your palms. Once the truffles are shaped, place the cocoa powder in a shallow bowl and roll each truffle in the cocoa, coating evenly.
  9. The truffles will keep in an airtight container in the refrigerator for about 2 weeks.

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