Easy Chocolate Truffles


  • 8 Ounces bittersweet chocolate
  • 1 Cup Heavy cream
  • 2 TBSP unsalted butter, softened
  • 1 TBSP corn syrup
  • Flavoring of choice


  1. Using a serrated knife, finely chop the chocolate into small uniform pieces. Place the chocolate in a heatproof bowl. Add the butter to the bowl.

  2. In a saucepan, bring the cream, corn syrup and flavoring to a boil. Immediately pour the cream mixture (strain if necessary to remove flavoring additives) over the chopped chocolate. Using a rubber spatula or a whisk stir the chocolate and cream mixture from the center out until the whole mixture is emulsified. Place ganache in refrigerator until cooled.

  3. Once the ganache is firm, form into 1-inch balls. This step is quite messy. Once the truffles are rolled, place in the refrigerator until firm.

Truffles can be coated and finished in a variety of ways, using nuts, cocoa powder, tempered chocolate, chocolate sprinkles, etc.
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