Classic Bittersweet Truffle - KCTV5 News

Classic Bittersweet Truffle

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Classic Bittersweet Truffle
courtesy of Cocoa Dolce

Simple yet elegant, these truffles will be a great addition to your recipe file.  Always use the best quality ingredient you can afford.  The better the ingredients in the bowl, the better the outcome for your friends and family!  Recipe makes about 30 one-inch truffles.


1 ¼ cups heavy whipping cream
9 ounces high quality chocolate (70% cocoa solids), chopped
3 tablespoons premium butter (e.g. Plugra), room temperature
8 oz. high-quality bittersweet chocolate (70% cocoa solids), chopped
Unsweetened cocoa powder for rolling


For truffle base: Bring cream just to boil in a heavy small saucepan.  Be careful not to boil over.  Remove from heat and pour over chopped chocolate.  Make sure the chocolate it completely covered.

Let the chocolate and cream mixture stand for one minute.  Then stir gently to mix.  It is important to get all of the chocolate melted—no lumps!  When all chocolate has been melted, stir in the butter. 

Chill truffle base until firm enough to roll, about 3 hours. Line a baking sheet with parchment or waxed paper.  Roll 1 teaspoon of truffle base into ball.  Place on prepared sheet.  Repeat with remaining truffle base.  Chill until firm, about 1 hour.

For chocolate coating:  Line another baking sheet with parchment or waxed paper.  Microwave additional 8 ounces of chocolate for 45 seconds on high in a microwave safe bowl.  Stir and return to microwave for an additional 45 seconds—do not overheat.  Stir until smooth.  Cool slightly.  

Scoop some of the warm (not hot) melted chocolate into the palm of hand.  Place 1 chilled truffle in hand and roll in palm to coat.  Place in bowl of cocoa powder and roll to coat.  Repeat with remaining truffles.  Chill until firm, about 1 hour.

Truffles can be made 1 week ahead.  Store in airtight container and keep chilled. 

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