Chocolate Truffles

  • Yield: 24 pieces
  • Prep: 20 mins
  • Cook: 5 mins


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 100
  • Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg
  • Sodium 0mg
  • Potassium 65mg
  • Carbohydrate 10g
  • Fiber 1g
  • Sugars 8g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%