Classic Rolled Chocolate Truffles

Here’s an easy truffle recipe.

Click on photo for recipe


  • 2/3 cup whipping cream
  • 12 ounces (about 2 cups) fine semisweet chocolate (70-85% cacao)
  • 2 teaspoons pure vanilla extract (or your favorite liqueur: optional)
  • 1/4 cup top quality unsweetened cocoa powder
  1. Bring the cream to a boil in a heavy medium saucepan and remove from heat. Add the chocolate; whisk until melted and smooth.
  2. Whisk in the vanilla. Pour the mixture into a medium bowl. Cover and chill until firm, about 3 hours.
  3. Line a baking sheet with waxed paper. Drop the mixture by rounded teaspoonfuls onto the waxed paper. Freeze until firm, about 45 minutes.
  4. Place the cocoa powder.  Hand-roll the truffles into balls.
  5. Cover with plastic; keep chilled until ready to serve. The truffles can be made up to two weeks ahead: if storing for more than a day, keep in an airtight container so the truffles don’t absorb other flavors from the refrigerator.

2 Responses to “Classic Rolled Chocolate Truffles”

  1. May 2nd is National Chocolate Truffles Day « Sacchef's Blog Says:

    […] Blog Cooking tips and recipes for everyday life « Justice is Served Classic Rolled Chocolate Truffles […]

  2. May 2nd is National Chocolate Truffles Day | Says:

    […] Click on photo for recipe […]

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