Chocolate Truffles

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Chocolate Truffles
This chocolate truffle recipe is a VERY popular confection you can easily make in your kitchen. You can whip this filling to make it light and airy or leave it unwhipped for a denser, fudgier filling.
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  1. 1 cup Heavy Cream
  2. 1 1/2 oz. Granulated Sugar
  3. 1 1/2 oz. Salted Butter
  4. 1 lb. Semi-sweet Chocolate
  5. 1/2 oz. Bailey's Cream Liqueur
  1. Bring cream and sugar to a scald.
  2. Stir in butter.
  3. Stir in chocolate.
  4. Stir in liqueur.
  5. Refrigerate slightly them bring to room temperature. Whip if desired to create a lighter truffle filling or leave as is for a chewy version.
  6. Pipe or scoop out into a 1 inch ball. Refrigerate.
  7. Roll finished, refrigerated chocolate truffles in melted coating chocolate, in ground nuts of your choice or in cocoa powder.
  8. Serve.
  1. Raspberry - add 4 oz. raspberry compound to recipe.
  2. Mocha - Add 4 oz. mocha compound to recipe.
Nino Salvaggio