Dark Chocolate Truffles

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Summary: Adapted from Le Cordon Bleu’s recipe



  • 8 oz good quality dark chocolate (Valrhona if you can get it)
  • 4 oz heavy cream
  • 1 oz butter
  • Flavoring of your choice:
  • 1/2 oz Grand Marnier + 1/2 oz Rum + 1 Tbs orange zest; or
  • 1 Tbs. vanilla; or
  • whatever you’d like


  • 8 oz good quality dark chocolate (tempering instructions below)


  1. Make the filling: chop chocolate and place in medium bowl. Scald cream in sauce pan. Pour hot cream over chocolate, add butter and whisk until melted.  Add flavoring and stir until combined.  Pour into an 8 oz container and chill overnight to set the filling.
  2. From your filling, scoop out bite size amounts and roll in your hands to make rounded centers.  Or use a small chocolate cutter or cookie cutter to make shapes.  Chill centers.
  3. Temper chocolate for shell:  Heat sauce pan of water until boiling, then turn off flame.  Place 8 oz. of dark chocolate in a bowl that sits over the hot water (double boiler).   Stir until chocolate melts.  Using a candy thermometer, make sure the chocolate reaches exactly 115 degrees then remove from the double boiler.  Place bowl over ice bath, stirring constantly until temperature drops to 82 degrees, exactly.  Once it drops the chocolate will be thicker.  To make it easier to work with you can put it back over the hot water to raise the temperature again to no more than 90 degrees. You now have tempered chocolate.  (This helps give it a nice shine and makes sure it will harden).  Make sure you use the tempered chocolate immediately and constantly test the temperature to ensure it stays between 85-90 degrees.  If you mess up any of these temperatures, don’t throw out the chocolate, just start over by heating it to exactly 115 degrees, then cool to 82 degrees, then back up to 85-90 degrees.
  4. Working quickly, dip your centers into the tempered chocolate.  Place them on a cookie sheet lined with parchment.  Move them around on the parchment to ensure that a “foot” does not pool around the bottom.  You want nice round pieces.  This takes practice.
  5. Let them set, about 5 minutes.  Decorate by drawing with melted tempered milk chocolate if desired.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Copyright © TamaraEsq 2011.

  1. Alec Kara’s avatar

    I just enjoy to eat chocolates mainly the dark chocolates because they taste delicious. Chocolates can also benefit your overall well-being..*;*’


  2. Pia Hannasch’s avatar

    Dark chocolates and milk chocolates are the best. ^

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  3. Aretha Lingad’s avatar

    Now here is a medical experiment you would love to volunteer for. Engler’s team divided 21 healthy adults into two groups. One group got a Dove Dark Chocolate bar every day for two weeks. Like other dark chocolate bars with high-cocoa content, this one is loaded with something called epicatechin. Epicatechin is a particularly active member of a group of compounds called plant flavoniods. Flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries.,

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