An Expression of Art

Saturday, February 9, 2008

Chocolate Truffles- Recipe

It seems that chocolate truffles do not fall in the category of cake decorating. I thought this recipe will teach you how to make truffles than you can use to place on top of chocolate cakes. I have some nice ideas for decorating cakes with truffles, but no pictures to show you. I will try to make one soon so I can share with you. Meanwhile, you can decorate your truffles to match any holiday- check pictures.


1/2 pound (8 oz.) of bittersweet chocolate
1/2 pound (8 oz.) of semisweet chocolate (to lighten the bittersweet chocolate)
3 tablespoons of unsalted butter
1 cup heavy cream
1 tablespoon of coffee (*optional* to bring the chocolate flavor out)
1/8 cup brandy
2 tablespoons of good vanilla extract
Dutch processed cocoa powder (about half a cup) to roll truffles in

Step-by-Step Instructions

  • Chop the bittersweet and semisweet chocolate finely and place on a medium size bowl.
  • Add the butter and microwave for 30 seconds. Stir and repeat the process.
  • Set aside
  • In a sauce pan, heat the heavy cream on the stove top on medium heat until simmering.
  • Let stand for about 30 seconds
  • Pour the cream through a fine meshed sieve over the chocolate and let stand for about 1 minute.
  • Whisk the cream and chocolate starting from the center until you incorporate all the ingredients together
  • Add coffee (if using), brandy and vanilla. Whisk one more time
  • Set aside at room temperature for 1 hour
  • Using 2 spoons roll small balls of the chocolate and place onto a baking sheet lined with parchment paper
  • Using gloves (powder free), roll the balls between your hands to make it round.
  • Roll them in the cocoa powder

Serve at room temperature.
They can be refrigerated to last longer (in airtight containers), and served at room temperature later. Allow to cool before refrigerating.

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