Chocolate Truffles

I made these once back in the day and I’m not sure why I’ve waited so long to give it another go. These are pure chocolate decadence. Dense, dark balls of chocolatey goodness infused and garnished in one of three ways: 1) Bailey’s Irish Cream with white chocolate drizzle, 2) Kahlua rolled in dark cocoa powder or 3) Orange coated in white sprinkles.


These are actually quite easy to make. First, chocolate is melted with butter and mixed with warm heavy cream and corn syrup and any desired liqueur or extract. This is chilled and then rolled into small balls to make the filling of the truffle. These filling balls are then given a quick dip in melted chocolate and then coated in the desired garnish (or left plain to drizzle later). After this cools you store them in a cool place or in the fridge and they are ready to serve or give as gifts! Delicious! The middles are dense, soft and luscious and the outside has a slight snap when you bite it. Irresistible.

A note on the outside layer of chocolate: you can do this one of two ways. In the recipe below I have included 1 tbsp. of vegetable shortening which allows you to “skip” tempering the chocolate for these truffles. If you prefer, you can temper the chocolate the “proper way” and omit the vegetable shortening.

Below I will give the basic recipe for the truffles, indicating “liqueur” where you can use whatever you desire. Note that if you want to make truffles with an extract do NOT use the 1/4 indicated, instead use about 1/2 tablespoon. For chocolate orange truffles, for example, you may use either 1/4 cup Grand Marnier liqueur OR 1/2 tbsp. orange extract.

I chose to divide my recipe up and make multiple flavors. To do this, prepare your filling as directed up until you mix in the liqueur. At this point, divide the chocolate mixture among multiple, smaller bowls, adding an amount of liqueur proportionate to the amount of chocolate you are using for each (if you divide chocolate in 2, use 2 tbsp., which is 1/8 cup, for each half of chocolate). I chose to top each flavor of truffles a bit differently so that they would be distinguishable.



Chocolate Truffles

(Adapted from “Chocolate Truffles” by Alton Brown)


  • 10 ounces of bittersweet chocolate chips (or finely chopped chocolate)
  • 3 tbsp. unsalted butter
  • ½ cup heavy cream
  • 1 tbsp. light corn syrup
  • ¼ cup liqueur (or ½ tbsp. extract)
  • ½ cup cocoa powder, finely chopped nuts, toasted coconut, sugar or sprinkles (OR you may choose to omit these toppings and leave truffles plain OR drizzle with additional melted chocolate of another sort, like white chocolate)
  • 8 ounces of bittersweet chocolate chips (or finely chopped chocolate)
  • 1 tbsp. vegetable shortening


  • Place the 10 ounces of chocolate in a medium glass bowl and microwave in increments of 30 seconds, stirring after each, for a total of 2 minutes. Set aside
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering, stirring frequently
  • Remove from heat and pour the mixture over the melted chocolate
  • Let stand 2 minutes and then, using a rubber spatula, stir gently until all of the chocolate is melted and the mixture is smooth and creamy
  • Gently stir in liqueur or extract



  • Pour the mixture into a shallow dish and chill in the refrigerator for 1 hour
  • Using a melon baller or small cookie scoop, scoop chocolate into a sheet pan lined with parchment or a silicone mat and return to the refrigerator for 30 minutes (if you initially chilled your chocolate longer than 1 hour you many need to let it warm up slightly before you are able to scoop it. If you use cookie scoop, don’t fill it more than about halfway for each portion or your truffles will be huge!)



  • Put your topping (cocoa powder or whatever you are using) in a shallow dish
  • Melt the remaining 8 oz. of chocolate with the vegetable shortening in a double boiler, mixing until melted and smooth. Be sure not to allow any moisture into the bowl or the chocolate could seize up.
  • Remove truffles from the refrigerator and shape the mounds into balls between your palms



  • Using an ice cream scoop or tablespoon, dip each truffle in chocolate and turn to fully coat. Lift to allow excess to drip off and then place in the dish with your topping ingredients, again rolling to coat and then place on another parchment lined sheet. OR skip the topping and simply place on parchment after dipping in chocolate
  • Repeat with all of the truffles and then allow to set-up in a cool place for at least 1 hour.



  • Store in an airtight container in a cool, dry place or in the refrigerator


11 responses to “Chocolate Truffles

  1. Jess, what are you doing to me? I’m a chocoholic, and you are feeding my addiction. Truffles are one of my faves, second only to the caramels my family has been making for 70 years or longer. I don’t make them any more, but got some from my sis and my daughter this year, so I’m in heaven.

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