Deluxe Chocolate Truffles

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Deluxe Chocolate Truffles

star rating (8) rate this recipe »
Published prior to 2008

All truffles start with a rich chocolate ganache center, flavored or plain. To finish, dip truffles in melted chocolate and sprinkle with sugar decorations or chopped nuts. Or, more simply, just roll the ganache centers in cocoa. Be aware that you're going to get your hands full of chocolate as you make these, but it's SO worth it! P.S. Step-by-step photos illustrating how to make these truffles are available at flourish, our King Arthur blog.

2 cups (about 12 oz.) finely chopped bittersweet or semisweet chocolate or chocolate chips
1 cup (8 ounces) heavy cream

Flavorings (optional)
Choose one of the following, if desired; you can also choose to leave your truffles just plain chocolate:
2 teaspoons vanilla extract
1/2 teaspoon raspberry flavor combined with 1/4 cup melted raspberry jam
1 tablespoon espresso powder + 1 1/2 tablespoons coffee liqueur
1/2 teaspoon hazelnut flavor + toasted chopped hazelnuts
1/8 teaspoon orange oil + 1 to 2 tablespoons orange liqueur
1/2 cup finely chopped toffee or praline candy bar

1 pound finely chopped chocolate or chocolate chips (about 2 2/3 cups) OR 1 cup (3 ounces) cocoa

Chopped nuts, sprinkles/jimmies, sugar decorations, nonpareils, cocoa nibs, and/or toasted coconut

Centers: Place the chocolate and cream in a microwave-proof bowl. Heat in the microwave until the cream is very hot. Remove from the microwave and stir until the chocolate is melted. Add the flavors or flavor combinations of your choice. Stir till everything is well-combined.

Line a 9" x 13" baking sheet with parchment or plastic wrap, and pour the chocolate over it; don't spread it out. Cover the pan, and refrigerate for 60 to 90 minutes, until the mixture is thick and "scoopable."

Assembly: When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lightly dusted with cocoa. A teaspoon cookie scoop is exactly the right size for this; you want balls that are about the size of a small chestnut, or a small melon ball. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft. Your palms will soon be coated with chocolate... yum! Refrigerate the centers for about 30 minutes, covered, till they've firmed up a bit.

Coating: To take the simplest route, coat the shaped centers in unsweetened cocoa powder (Dutch-process preferred, as it's smoother in flavor than natural). Put the cocoa in a shallow pan and roll the centers around in it; or place cocoa and 4 or 5 centers at a time in a plastic bag, and shake gently to thoroughly coat.

To coat with melted chocolate, heat 2 cups of the chopped chocolate (reserving some to add later) in the microwave until it's melted. Add the remaining chopped (unmelted) chocolate to the melted chocolate. Stir constantly until the chocolate is thick and shiny.

This is the potentially messy part. If you have a chocolate dipping tool, use it to dip each center in the melted chocolate, setting the dipped truffles on a piece of parchment or on a plastic-lined wire rack. Immediately, as you make them, sprinkle each truffle with the garnish of your choice. Be aware that if you don't cover the chocolate coating with a garnish, you'll probably see dull patches on its lovely sheen after a day or so; this is because you didn't temper the chocolate, to keep it shiny. If you have a chocolate temperer, and want to temper your coating chocolate before dipping the centers—go for it! Yield: approximately 3 dozen 1" truffles.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.


  • star rating 02/09/2015
  • Debbie from Oceanside, CA
  • I really liked these truffles and they were easy, (if messy!) to make. My question is at this step: Line a 9" x 13" baking sheet with parchment or plastic wrap, and pour the chocolate over it; don't spread it out. Cover the pan, and refrigerate for 60 to 90 minutes, until the mixture is thick and "scoopable." -Once the ganache is poured onto the parchment paper, what is the best thing to cover it with? I tried another piece of parchment paper but just ended up with 2 pieces of parchment paper stuck together with ganache. Does it really need to be covered while chilling in the frig? Will it absorb flavors from the frig?

    Plastic prevents the formation of a skin on the ganache. Happy baking! Laurie@KAF

  • star rating 02/09/2014
  • Steve G from NJ
  • This is a solid go to for Valentine's Day, if you are concerned about purchasing high end chocolate, fear not. Use the KAF flavorings. (because they are great! Nestle semi-sweet on the inside for the ganache and Dove dark or Dove Milk on the outside. Yummy!
  • star rating 11/02/2013
  • Sue from Vermont
  • This has become my go-to recipe for Christmas thank you's. They go to teachers, neighbors, parties, and all sorts of other people. (I make several hundred.) To make them in large batches usually takes me the better part of a day (not all hands-on, though), but is well worth the effort, since they taste delicious and are a nice change from Christmas cookies. No difficulties making, other than a lovely chocolate mess all over my hands while rolling. I have experimented with other flavors, including Bailey's and chili pepper, with good results.
  • star rating 01/05/2012
  • rompre77 from KAF Community
  • Just FYI don't use chocolate that is to good..........I went with 85% lindt bars........I first ended up with a big candy bar. Things went much better when I added lots more cream and a little butter. These are fantastic, but after making about 50 truffles I gave up and just ate it with a spoon :)
  • star rating 12/10/2011
  • jodi from pa
  • Great truffles!- sooo creamy and rich. I added 1/4 cup nutella to the mix before it set up, really tasted great. My batch took about 90 minutes to set. They are messy to make but well worth it! The options of flavorings and coatings to roll them in are endless! Big hit at my husbands work Christmas party, people couldn't believe they were homemade!
  • star rating 11/29/2011
  • crowing hen from KAF Community
  • The taste was excellent - I especially liked the ones I made using some of the maple sugar, although the kids hands-down preferred the ones using the peppermint oil. My only gripe is that they remained very soft and had to be kept refrigerated to avoid a mucky mess.
    Be sure to use a full-fat cream so the ganache will set. If you refrigerate the finished truffles, it may be best to bring to room temp. for best flavor! Irene @ KAF
  • star rating 12/30/2010
  • Steve from New Jersey
  • This recipe is outstanding. I've tried a number of flavorings and all have been good. Personal preference is the winner. The standout, however, for me are the truffles flavored with grand marnier liqueur. It's an orange liqueur. King Arthur in general has all wonderful recipes. I can't recall one that has been bad. From chocolate to bread to the store bought scones it's all wonderful. Thanks for everything KAF.
  • star rating 02/13/2010
  • Katherine I. from Vermont
  • Since my husband makes all the income in my relationship right now, buying him something for valentine's day is sort of a moot point. So this time I vowed to wow him with some delicious sweets that could not be had from the store. Taste-wise, the recipe is amazing. Especially if you use good-quality ingredients (yaaay super-nice fair trade chocolate, local cream and expensive raspberry extract, lol) the flavor is just over the top. I recommend eating one at a time since the aftertaste is so powerful that it's almost like getting two truffles for the price of one. Maybe I used too much jam, though, or maybe the jam I used was too goopy, but the ganache centers just did not keep their integrity when dipped in the chocolate. (This was after chilling them more than 60 minutes.) They just turned into a goopy, sloppy, unworkable mess. So I ended up spooning chocolate over them, which makes the end product rather less convenient (the bottom is exposed ganache) and presentable. IN the future, I think I'll try freezing the ganache centers with toothpicks in them instead of just refrigerating them, which should hopefully solve the problem (and potentially be less messy, too.) Next time I make them, I'll post the results of my experiement. :-)
    The ganache for the centers is on the tender side 1.5:1 (chocolate to cream). There could be several causes for a softer than expected center. The chocolate you selected may have had less cocoa solids than the selections we used. Any moisture or sugar variation in the flavorings could cause the center to be softer than expected. Your intuition is correct. The filling needs to be firmer for rolling. All things being equal, this may be accomplished by either increasing the amount of chocolate or decreasing the amount of cream. Frank @ KAF