Chocolate Truffles

Kitchen Tested
  • Yield 24 pieces
  • Prep 20 mins
  • Cook 5 mins

Rich. Chocolatey. Impressive. If you've never made your own truffles, start with this recipe.


12 ounces semisweet chocolate, chopped into 1/4-inch pieces
1 tablespoon orange extract
1 tablespoon vanilla extract
2/3 cup heavy cream
2 tablespoons unsweetened cocoa, sifted


  1. Place unsweetened chocolate and the extracts in a 4-quart bowl.
  2. Heat heavy cream in a heavy saucepan over medium heat and bring to a boil. Carefully pour over chocolate. Let sit 5 minutes, then stir until smooth.
  3. Refrigerate until firm but not hard, 30 to 45 minutes.
  4. Line a baking sheet with parchment paper; divide chocolate mixture into 24 tablespoon-size truffles and place in the refrigerator 15 minutes.
  5. When truffles are firm enough to handle, remove from the refrigerator and roll each quickly in palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Lightly dust with cocoa powder, shaking off any excess.
  6. Store truffles in a tightly sealed plastic container in the refrigerator. Remove from refrigerator about 1 hour before serving.

Recipe from the High Cotton Cooking School, Natchez, Miss.



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