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Chocolate Truffles

Top our Sacher Torte Heart Cake with these truffles. Use different brands of cocoa powder (such as Hershey's, Valrhona, Droste, and Ghirardelli) to make truffles of assorted colors.

  • Yield: Makes about 3 1/2 dozen
Chocolate Truffles

Source: Martha Stewart Living, February 2006


  • 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon liqueur, such as triple sec or framboise (optional)
  • Unsweetened cocoa powder, for rolling


  1. Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.

  2. Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.

  3. Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.

  4. Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.


Reviews (8)

  • tgailw 19 May, 2010

    Try rolling them in edible glitter in your wedding (or party) colors to make them "Bedazzled" bonbons!

  • SpaceCityGirl 26 Jan, 2010

    These truffles were perfect. I divided this recipe into 3 parts and made 3 flavors, orange liqueur, raspberry liqueur, and coffee liqueur. They all turned out great but I think the oragne was my favorite. The only problem with this recipe is trying not to eat all of them at once!

  • 23susie 2 Mar, 2009

    I followed the recipe and the results were fantastic. I made these truffles for my daughters wedding and they were a great success

  • SaraAshley 22 Jan, 2009


  • xoxoilyroxyhunterxoxo 5 Jan, 2009

    This is the best recipe ive have ever tried yoyu aree the best Martha

  • anyalu 29 Feb, 2008

    My step 2, waiting 30 minutes, took longer and still left me with very soft scoops but they then solidified well overnight. Also, teaspon-size makes Very Tiny truffles. My yield of more normal but still small truffles was only 16, but they are delicious. They taste "fresh" compared to commercially made ones.

  • brooket 10 Feb, 2008

    These truffles are so yummy...I used bailey's irish creme in mine. the rolling gets very messy. I used some cordial candy molds - lined them with chocolate, put the truffle mixture in a disposable piping bag, warmed it in the micro just a few seconds to get it soft again, then filled the molds just short of full, fill the remainder with melted chocolate. refrigerate until set, then unmold. you'll want to store in the refrigerator covered, and bring to room temp before serving.

  • mmsrjs 18 Jan, 2008


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