Velvety Chocolate Truffles

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15 min


20 truffles

* PLUS Cooking time: 3 minutes, Refrigeration Time: 120 minutes
Velvety Chocolate Truffles

Roberto Caruso


  • 250 g semi-sweet chocolates , about 8 squares
  • 1/2 cup 35% cream
  • 1/2 tsp vanilla
  • 1/8 tsp rum or almond extract , optional
  • 1/4 cup icing sugar or cocoa powder


  • Place chopped chocolate in a large bowl. Pour cream into a small saucepan and set over medium-high heat. Bring just to a boil. Pour over chocolate. Add vanilla and rum extracts. Stir until chocolate is completely melted and mixture is evenly mixed. Pour into a small bowl. Refrigerate, uncovered, until completely cool and firm, at least 2 hours, preferably overnight. If storing longer, cover and refrigerate up to 3 days.
  • Line a tray or baking sheet with wax or parchment paper. Scoop up a scant tbsp (12 mL) of cooled chocolate mixture and roll into a ball. Place on tray. Repeat with remaining mixture. Refrigerate balls until firm, at least 15 min. Place cocoa in a large bowl. Roll balls in powder, one at a time, until evenly coated. Truffles will keep well, refrigerated in an airtight container, up to 1 week. You may need to re-roll in cocoa just before serving.

Nutrition (per serving)

  • Calories
  • 78,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 5 g,
  • Fibre
  • 1 g,
  • Sodium
  • 3 mg.

Hand-rolled truffles make an impressive hostess gift.