※ Chocolate Truffles Recipe

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
1/2 cup (120 ml) heavy whipping cream (double cream) (35-40% butterfat)
2 tablespoons (28 grams) unsalted butter, cut into small pieces 

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 truffle 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, a small ice cream scoop, a melon baller, or a small spoon 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.  

Makes 30 small truffles. 

(Suggested) Different Coatings for Truffles:

  • Dutch-Processed Cocoa Powder
  • Melted or Tempered Chocolate
  • Confectioners Sugar (Icing or Powdered)
  • Sprinkles
  • Hazelnut Praline (see method below)
  • Toasted Coconut
  • Shaved Chocolate

Hazelnut Praline 

1/2 cup sugar
1 cup hazelnuts toasted and skinned

Lightly oil a baking sheet.

In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.

Praline may be eaten as candy or ground in a food processor and used as a dessert topping

Link here for printable Easter tags

original recipe from:
Joy of baking


  1. Just love the packaging, Im printing out the bunny heads as Im typing, thank you!

  2. Thanks Christina, hope they turned out well.


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