Basic Chocolate Truffles


  • Makes20 to 20 servings

Show your little valentines some love by making these easy treats together


  • 224 g semi-sweet chocolate, (8 oz), finely chopped

  • 1/2 cup 35% cream

  • 1/2 tsp vanilla

  • 1/4 cup unsweetened cocoa powder, or icing sugar


  • Place chopped chocolate in a large bowl. Pour cream into a small saucepan and set over medium-high heat. Bring just to a boil. Pour over chocolate. Add vanilla. Stir until chocolate is completely melted and mixture is evenly blended. Pour into a small bowl and refrigerate, uncovered, until completely cool and firm enough to roll into a ball - at least 2 hours. If you need to store longer, cover and refrigerate up to 3 days.

  • Line a tray or baking sheet with waxed or parchment paper. Let chocolate mixture sit at room temperature until it's soft enough to handle. Scoop up a scant 1 tbsp (15 mL) of cooled chocolate mixture and roll into a ball. Place on tray. Repeat with remaining mixture. Refrigerate balls until firm, at least 15 minutes.

  • Place cocoa or icing sugar in a large bowl. Roll balls in powder, one at a time, until evenly coated.

  • Truffles will keep well, refrigerated in an airtight container, for up to 1 week. You may need to re-roll in cocoa or icing sugar just before serving.

  • Makes 20 truffles.

  • In 1 truffle: 78 calories, 1 g protein, 5 g fat, 8 g carbohydrates, 1 g dietary fibre, 8 mg calcium

  • Kids will love…truffles rolled in coconut, coloured sugar, sprinkles or finely crushed hard candy OR a piece of candy-coated chocolate in the centre of each truffle that they can find

This article was originally published on Feb 01, 2010

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