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Perfect Chocolate Truffles


This recipe for perfect chocolate truffles is courtesy of Charles Chocolates' Chuck Siegel.

  • Yield: Makes 117 truffles

Source: The Martha Stewart Show, February Winter 2008


  • 24 ounces bittersweet chocolate, finely chopped, preferably Valrhona Manjari
  • 8 ounces milk chocolate, finely chopped, preferably Valrhona 42 percent
  • 1 1/3 cups heavy cream (not ultra-pasteurized)
  • 1 vanilla bean, scraped
  • 11 tablespoons unsalted butter, room temperature
  • 2 cups cocoa powder (not Dutch processed), preferably Valrhona, for rolling


  1. Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.

  2. In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.

  3. Place cream, vanilla bean, and seeds in a small saucepan over medium heat; heat until cream just comes to a boil. Remove from heat. Let cream mixture cool until reaches 120 degrees; remove vanilla bean and discard.

  4. Remove chocolate mixture from heat and add to cream mixture. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.

  5. Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.

  6. Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.

  7. Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.

Reviews Add a comment

  • VanillaHeaven
    8 APR, 2008
    I was able to make the BEST truffles using this recipe. I have varied this recipe and added 2 tbsp of green tea for one, added about 16 tablespoon of smooth peanut butter, and 6 tablespoon of ground cinnamon. The green tea truffles tasted basically the same as the regular truffle. Peanut butter truffles were the best tasting. The cinnamon truffles tasted somewhat like mint. Overall, all the truffles received a great review as much as the original truffle.
  • lilymarcella
    15 MAR, 2008
    I halved this recipe and it came out great with Icelandic Chocolate from Whole Foods. I also made a mini batch of mint chocolate truffles. I would definitely recommend leaving the 'ganache' in a mixing bowl and chilling, rather then the whole cookie-sheet nonsense. It was much easier to spoon it into a semi-ball and roll from there. Plus...less dishes! I also skipped the second layer of chocolate
  • MS11071111
    3 MAR, 2008
    I made these truffles exactly as the recipe said. They came out great ! I gave them out as gifts in some boxes I had left over from a shower. the boxes were in the shape of a bridal dress. I filled in the top part with your glitter and it was the perfect shape of a heart, then I wrote with a calligraphy pen in the skirt half a gift for you, I tied a ribbon around what should be the waist part. beautiful now everyone wants the truffles made for them. thank you
  • MaryRW
    29 FEB, 2008
    I did these in a more budget-friendly way (less expensive brand chocolate, substituted vanilla bean for 1 tsp imitation vanilla) and they turned out AMAZING! However -- and this could just be my lack of expertise -- but I found the step of rolling them in chocolate the second time to result in a big melty, clumpy mess. I rolled the ganache between my hands to warm it slightly and rolled it in cocoa from there. Turned out just fine!
  • domesticprofessional08
    13 FEB, 2008
    Very very good! I used crushed almonds for rolling as well - for textural interest. A tip - I found hand rolling the chocolates into shapes less perfect. I used a melon baller for the remainder of the batch and had very good results.
  • mbonvechio1
    10 FEB, 2008
    Just came from Whole Foods - they carry Valhrona Chocolate as well as Scharffen Berger
  • RosePaul
    8 FEB, 2008
    My Mom made these back in 1960. But she called them French Chocolates. Good things just stick around.
  • Jerrynaz
    8 FEB, 2008
    Your right. I just finished making some and I didn't need so many so I cut it in half and poured the chocolate and cream in a 9 x 9 pan and they are tiny little balls. But perfect bite size.
  • nikay
    7 FEB, 2008
    if you cut the recipe in half, then the balls that you roll after refrigerating the cream/chocolate would only be half as big
  • nikay
    7 FEB, 2008
    if you cut the recipe in half, then the balls that you roll after refrigerating the cream/chocolate would only be half as big