You are here: Home » Recipes » Chocolate Truffles 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. PrintEmail Ingredients 12 ounces semisweet chocolate, chopped into 1/4-inch pieces1 tablespoon orange extract1 tablespoon vanilla extract2/3 cup heavy cream2 tablespoons unsweetened cocoa, sifted Instructions Place unsweetened chocolate and the extracts in a 4-quart bowl. 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. Refrigerate until firm but not hard, 30 to 45 minutes. Line a baking sheet with parchment paper; divide chocolate mixture into 24 tablespoon-size truffles and place in the refrigerator 15 minutes. 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. 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.