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Chocolate Truffles

Decadent Chocolate Truffles

Nancy Crites
These truffles are the perfect quick and easy indulgence, and a favourite for special occasions, or just for a treat. No more boxed chocolates, please!
Course Dessert
Servings 20 truffles


  • 2/3 cup heavy whipping cream
  • 8 ounces pure dark chocolate, such as baking chocolate, do not use chocolate chips!
  • 1 1/2 tbsp butter room temperature
  • 1 1/2 tbsp pure vanilla, or liqueur, or to your taste!
  • 1/3 cup cocoa, sprinkles, or toasted coconut for topping. If desired!


  • Chop the chocolate into very fine pieces and spread into an even layer in a heatproof bowl.
  • Add the soft butter into the finely chopped chocolate.
  • Heat the cream to a simmer, see some bubbles forming on the top.
  • Pour the cream over the chocolate and butter, and let it sit for a few minutes, do not touch it!
  • After 3-4 minutes gently whisk the mixture together until smooth and creamy, add the vanilla or liqueur.
  • Pour into a shallow pan such as a cake pan to cool in the fridge for 1 1/2 hours.
  • Scoop with a melon baller, or teaspoon, and roll into 1 inch balls.
  • Cover the balls with cocoa, sprinkles, or toasted coconut. I put the cocoa in a flattish soup bowl, and place 1 or 2 balls at a time in it, rolling them around until covered.
  • Place in a sealed container in the fridge for up to 2 weeks and in the freezer for up to 3 months.


This recipe was given to me by a dear friend many years ago. It is an annual tradition at our house during the festive season and warms my heart every time I take her recipe card out of my recipe box.  I hope you enjoy it too!