Perhaps two posts on truffles in a row is a bit excessive, but it’s the holidays and if I can’t be excessive now, then when can I?
Needless to say, I adore truffles. This is the recipe I’ve used most because it’s simple and reliable, but feel free to change it up by adding extracts or liqueur, or rolling the centers in different things (nuts, coconut, toffee), or by dipping them in chocolate. As with any good truffle recipe, this one yields a deliciously soft, creamy, satin-smooth, and deeply chocolate center that is sweet enough to offset the coating’s bitter edge. If you’ve never made truffles before, try this recipe–you won’t be disappointed!
Ghirardelli Sinful Chocolate Truffles
Printable recipe
Printable recipe with picture
1/4 cup heavy whipping cream
1 pound semisweet chocolate
6 tablespoons unsalted butter, cut into small pieces
1/3 cup unsweetened cocoa
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a pie plate. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Recipe source: slightly tweaked from Food Network
Veronica's Cornucopia 
those look like they would melt in your mouth, yum!
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Yes, two truffle recipes in a row is absolutely acceptable! But not just because it’s the holidays . . . =)
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Dang, you are making such awesome things and continuing to lose weight! You go girl. I could eat like 30 of these. I won’t though. :-)
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Its yummy and mouthwatering . Thank for providing its cooking tips. I would like to make it my home and enjoy its taste with my family
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Oh dear…if this is sin, well…forgive me, Jesus.
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omg.. truffles.. you could have dozens in a row!!! keep em coming.. i think i died and gone to heaven.. yummy!!!
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MMM i have some mocha ganache in the fridge…. i love truffles..
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V……These truffles look absolutely decadent….
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nom nom nom
that is all I can say!
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Yours look fabulously mouth-watering! I’ve tried truffles before but failed, but if you recommend this recipe, I’m sure it’s fail-proof. Thanks so much for sharing. Pinning!
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I put the truffle mixture in the fridge for 3 hours about, and just took it out 5 min ago. I tried scooping it with an in metal ice cream scooper and it is too hard to scoop! Feels like only a knife can cut through it. Help! How do I fix this? I followed the recipe to a T.
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