WEEKDAYS 1e|12c|p

Chocolate Truffles

Michael Symon
Servings: 30
2+ hr

Get creative and make this recipe your own by using your favorite candies and toppings!

  • Ingredients
  • step-by-step directions
Chocolate Truffles
  • 8 oz Semisweet or bittersweet chocolate (cut into small pieces)
  • 1/2 Cup Heavy Whipping Cream
  • 2 Tablespoons Unsalted butter (cut into small pieces)
  • 2 Tablespoons Rum or Bourbon (optional)
  • Bacon
  • Chili powder
  • Coconut
  • Hazelnut (crushed)
  • Crystallized ginger
  • Wasabi powder
  • Pop rocks
  • Sea Salt
  • Lime Zest
  • Unsweetened cocoa powder
  • Heath bar
  • Crushed peppermint
  • Crushed pretzels
  • Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
  • Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur.
  • Cover and place in the refrigerator until the chocolate mixture is firm (this will take several hours or overnight).
  • Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands or a small melon baller, form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
  • Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
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