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Before starting this wonderful recipe, I want to deeply apologize to all the people who read this blog regularly. As some of you know, I started a new job this year and it’s taken up a heavy chunk of my time these last 5 months. I’ve still been baking some treats, but I just haven’t had a chance to come on and post them. I know this year’s resolution was no excuses, so I’m not using this as one. I should have kept up with all of you and I didn’t. I feel like I now know what to expect from my job, and plan on posting regularly again.

So to start off my comeback, I wanted to share my experience at a truffle making class. It was great fun with lots of delicious chocolate for me to make. I’ve tried truffles before, but they never came out just as I wanted them to. So this was a great chance for me to get my questions answered, and deliver you a wonderful way to make truffles whenever you want. I’ve posted a tutorial on How to Temper Chocolate, so definitely check that out. It’s another great thing to add to this truffle recipe or anything that you may want to dip in chocolate.


Total Time: 1 hour and 20 minutes          Down Time: 1 hour         Makes: ~24

6 ounces of Dark Chocolate (about 70%) chopped

1 tablespoon of Unsalted Butter

3 ounces of Heavy Whipping Cream

1 teaspoon of Light Corn Syrup

2 teaspoons of liqueur or spirit of your choice (If using an oil essence in place of liqueur add a few drops and then taste for flavor. If using vanilla use 1 teaspoon, plus a hint of vodka)

2 ounces of melted dark chocolate

Topping of your choice (i.e. cocoa powder, spices, toasted coconut, chopped nuts, etc)

(1) Place the chopped chocolate in a microwaveable bowl (just in case). In a small saucepan stir together the cream and corn syrup. Bring just to a boil (about 120 degrees). Pour the cream over the chopped chocolate and let stand for 1 minute. Mix the cream and chocolate mixture by stirring from the center out to the edges until smooth. (If any chocolate remains unmelted place in microwave for 5 seconds and repeat stirring).

(2) Stir in the room temperature butter (there is no need to melt the butter ahead of time). While stirring, slowly stream (DO NOT dump) in the liqueur and mix well until fully blended. I used two different liqueurs for my batches: violet liqueur and this domain de canton which is a ginger liqueur. Now, I know this is the part that is a real pain, but taste to make sure that you have the flavor you want. You don’t want it too potent at this stage, because when it cools the flavor will be more pronounced. But you can play around with it.

(3) Scrape down the sides of the bowl and cover directly with cling wrap, making sure to press the cling wrap down on top of the chocolate and over the bowl (you don’t want any excess air). Let the chocolate sit in the fridge for about an hour or you can let it sit at room temperature overnight.

(4) Dip a small melon baller or ice cream scoop in hot water and tap dry on a cloth. (This doesn’t seem like an important step, and seems like one you can glance over, but trust me from experience make sure you dip it. Otherwise it will be very hard to get the chocolate out of the scooper). Tap the chocolate out of the scooper and roll the truffles into a ball by hand. If the balls are too soft to work with, let them set in the fridge of a few more minutes. Scoop and roll all the balls before moving to the next step.

(5) Melt the dark chocolate. Place a small amount of dark chocolate on your palms. Grab a truffle, coat it with the dark chocolate in your hands and then immediately roll it in a coating of your choice. Place each finished truffle onto a sheet of parchment paper and finish the other truffles.

In the very first picture I show all the truffles I made that day. The circular ones are the ones I’m discussing in this post. The square ones are the same recipe, but are coated with tempered chocolate which I’ll go over next week. As you can see, I coated mine circular truffles in cocoa powder, toasted coconut and pistachios. 

(6) Enjoy!!

These should last for about a month in an airtight container that is in the refrigerator. As hard as it may be, wait till the truffles reach room temperature before enjoying.

Recipe Adapted by Coco-Luxe Confections