Go Back

Dark Chocolate Truffles

Servings 30 pieces
Author Carolyn


  • 2 cup (60% Cacao) Bittersweet Chocolate Chips
  • 1/3 cup (Unsweetened) Cocoa
  • 1/3 cup (heavy) whipping cream
  • 6 tablespoon (unsalted) butter cut into small pieces


  • In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
  • Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  • Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
  • Note: The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.


June 2013