I adore truffles, and they are so easy to make!  If I am flavoring them with a liqueur, herb or spice, I use semi-sweet (around 62%) chocolate so that the flavor of the liqueur, herb or spice comes through.  If I am making straight truffles, I use bittersweet (70%+) chocolate.  Always choose an exceptional variety, such as Askinosie or Valrhona.

8.8 oz. semi-sweet chocolate (or a combination of semi-sweet and bittersweet)
½ cup heavy cream or creme fraiche
2-3 Tablespoons amaretto
Cocoa powder

You will also need:
Saucepan and lid
Chef’s knife
Small bowl
Plate for serving

Cut the chocolate into small pieces and set aside.


Heat the cream uncovered in a saucepan over medium heat until it is starting to bubble. Remove from heat and add the chocolate. Let it sit covered for 5 minutes. Uncover and stir until creamy. Add the amaretto and stir again to combine.


Cover and refrigerate until set (about 2-3 hours).

Remove from the refrigerator and let sit at room temperature for about 10 minutes until it is pliable enough to shape.   Scoop out a teaspoonful of chocolate and quickly shape with your hands into a small ball.


Roll in cocoa powder. When all truffles have been rolled and coated, cover tightly.  Refrigerate again until ready to serve.


About 30 minutes before serving, place the truffles onto a serving tray to rest at room temperature.

Note that various types of alcohol and toppings can be used – kahlua, champagne, wine, chopped nuts, melted chocolate, coconut, etc.

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