Chocolate Butter Truffles

This melt-in-your-mouth center is the simplest of all truffle fillings. Be sure to keep the centers very cold until they’re dipped.

Serves: 60Hands-on: 1 hourTotal: 3 hoursDifficulty: Medium

Serves: 60

Ingredients

  • 1 cup heavy cream
  • ⅓ cup sugar
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ½ lb. high quality dark chocolate
  • ½ lb. high quality milk chocolate
  • 1¼ cups unsalted butter
  • 1 lb. bittersweet chocolate
  • ⅔ cup heavy cream
  • 1 cup cocoa powder

Directions

  • Combine cream, sugar, salt, and vanilla in a medium saucepan. Bring mixture to a boil, stirring often. Finely chop dark and milk chocolate. Remove cream mixture from heat and stir in chopped chocolate. Stir resulting ganache until melted and smooth.
  • Pour chocolate ganache into a glass mixing bowl and allow to cool. Cream butter. Whisk into chocolate ganache a spoonful at a time until mixture is creamy and well-blended.
  • Spoon small dollops of mixture onto a baking sheet lined with waxed paper. Or, place mixture in a pastry bag and pipe balls of ganache onto the sheet. Refrigerate for at least 2 hours or until centers have hardened.
  • Chop bittersweet chocolate into small pieces. Combine with cream in a saucepan. Over low heat, melt chocolate into cream. Stir constantly until mixture is smooth and thick.
  • Using a wooden skewer, dip the centers into melted chocolate to coat. Allow excess chocolate to drip off, then roll truffle in the cocoa powder and set on wax paper-lined baking sheet to set. Keep truffles cool until ready to serve.

Recipe Information

Serves: 60

Ingredients

  • 1 cup heavy cream
  • ⅓ cup sugar
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ½ lb. high quality dark chocolate
  • ½ lb. high quality milk chocolate
  • 1¼ cups unsalted butter
  • 1 lb. bittersweet chocolate
  • ⅔ cup heavy cream
  • 1 cup cocoa powder

Directions

  • Combine cream, sugar, salt, and vanilla in a medium saucepan. Bring mixture to a boil, stirring often. Finely chop dark and milk chocolate. Remove cream mixture from heat and stir in chopped chocolate. Stir resulting ganache until melted and smooth.
  • Pour chocolate ganache into a glass mixing bowl and allow to cool. Cream butter. Whisk into chocolate ganache a spoonful at a time until mixture is creamy and well-blended.
  • Spoon small dollops of mixture onto a baking sheet lined with waxed paper. Or, place mixture in a pastry bag and pipe balls of ganache onto the sheet. Refrigerate for at least 2 hours or until centers have hardened.
  • Chop bittersweet chocolate into small pieces. Combine with cream in a saucepan. Over low heat, melt chocolate into cream. Stir constantly until mixture is smooth and thick.
  • Using a wooden skewer, dip the centers into melted chocolate to coat. Allow excess chocolate to drip off, then roll truffle in the cocoa powder and set on wax paper-lined baking sheet to set. Keep truffles cool until ready to serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat12g
Saturated Fat7g
Cholesterol20mg
Sodium25mg
Total Carbohydrate11g
Dietary Fiber1g
Sugars9g
Protein1g