Food & Cooking Recipes Dessert & Treats Recipes Easy Dark Chocolate Truffles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2019 Print Rate It Share Share Tweet Pin Email Yield: 30 These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter) are dusted with cocoa powder, they resemble a mushroom-type delicacy freshly dug from the earth -- the truffle from which they take their name. Ingredients 1 pound bittersweet chocolate (preferably 65 percent cacao), chopped ¾ cup heavy cream 2 sticks (8 ounces) unsalted butter, softened 2 tablespoons flavored alcohol, such as kirsch, Grand Marnier, Kahlúa, framboise, or rum (optional) 3 cups good-quality unsweetened cocoa powder, plus more for dusting Directions Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Add butter (and alcohol, if desired); stir until butter is melted. Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours. Line a baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto lined sheet. Refrigerate 10 minutes. Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat. Cook's Notes Refrigerate in an airtight container until ready to serve, up to 2 weeks. Rate it Print