Chocolate Truffles

Chocolate Truffles

Chocolate truffles dusted in cocoa power



1 pound dark or semisweet chocolate (or a combination), finely chopped
1-2/3 cups heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon kosher or sea salt
1 cup (approx.) unsweetened cocoa powder


Place chocolate in a medium-size bowl. In a small saucepan, over medium-high heat, bring cream to a simmer; pour hot cream over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Whisk in vanilla and salt. Pour into a pie plate and let cool 10-15 minutes. Cover with plastic wrap and refrigerate until completely set, about 3 hours.

Place cocoa powder into a second pie plate. Using a melon baller or 1-inch ice-cream scoop, scoop out some chocolate mixture and roll into a ball. Roll in cocoa powder to cover; then place on a parchment-lined baking sheet. Repeat with remaining chocolate. Gently pinch the tops for interest. Refrigerate until set, about 15 minutes.


about 6 dozen truffles

Preparation Time

45 Minutes

Total Time

4 Hours

Reader Comments

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Came out too runny for me,

Came out too runny for me, almost like pudding, so difficult to handle/work with.

These are so yummy, my

These are so yummy, my husband requested I make these as his Valentines Day treat instead of buying a box of chocolates. He enjoys one daily with a cup of hot tea as a reward for staying on our new, healthy way of eating!