Chocolate Truffles
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Cook time: 
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Serves: about 30
Chocolate Truffles - rich, creamy and sinful bites of chocolate.
  • Truffle inside
  • 1 lb. chocolate
  • 1 cup heavy cream
  • 1 lb. chocolate for dipping - (I use Ghirardelli Couverture most of the time)
  • 1 - 2 tablespoons oil
  1. Melt chocolate over a double boiler or in the microwave, add heavy cream. Blend together until it is smooth. Let cool to room temperature. Beat it with a whip until it begins to lighten in color. Let set on the counter overnight before making the truffles.
  2. Roll into about 1 inch size balls. Place on parchment until ready to dip.
  3. Melt chocolate in a double boiler. Be very careful to keep the water around 110 degrees. Do not let any water get into the chocolate or it will seize and become unusable. Add a tablespoon of the oil, if not quite fluid enough for dipping add additional oil.
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