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How to Make Chocolate Truffles

Whip up a batch of these sinfully delicious sweets for someone you love. It's easier than you think.


  • Step 1: Chop the chocolate Chop the chocolate into small pieces with a sharp knife and put them in a medium-sized, heat-safe bowl.
  • TIP: Use semisweet chocolate chips if you don't want to bother chopping chocolate.
  • Step 2: Boil the cream Put the cream into a heavy saucepan and bring it to a slow boil.
  • Step 3: Combine cream and chocolate Pour the boiled cream over the chocolate and stir it gently until smooth, about five minutes. Stir in the vanilla extract.
  • TIP: You can substitute cognac for the vanilla extract.
  • Step 4: Refrigerate Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
  • Step 5: Sift cocoa Sift cocoa into a medium-sized bowl; then wash your hands.
  • Step 6: Make chocolate balls Roll teaspoon-sized amounts of the chilled chocolate mixture into balls and gently roll them in cocoa with your hands. Work quickly so the heat from your hands doesn't melt the chocolate.
  • TIP: Coat some of the truffles in coconut, or finely chopped pistachios or hazelnuts.
  • Step 7: Chill Chill on a baking sheet lined with wax paper until firm, about 30 minutes. Store in an airtight container in the refrigerator for up to two weeks.
  • FACT: Alain Benier of France made a 220-pound chocolate truffle in 2001, setting a world record.

You Will Need

  • 8 oz. good-quality
  • semisweet chocolate
  • A sharp knife
  • u00bd c. heavy cream
  • 2 tbsp. vanilla extract
  • u00bd c. unsweetened cocoa
  • 8 oz. semisweet chocolate chips (optional)
  • Cognac (optional)
  • Shredded coconut (optional)
  • Unsalted pistachios and hazelnuts
  • finely chopped (optional)

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