Signature Chocolate Truffles

Signature Chocolate Truffles

Yield: Makes 30 truffles


  • 1 (12 oz.) package semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 1 Tbsp. unsalted butter, softened at room temperature but still cool
  • 12 oz. milk chocolate pieces
  • 3 Tbsp. plus 2 tsp. shortening, divided
  • 1⁄2 cup white baking chips


1. For the ganache: Place semi-sweet chocolate in a large bowl.

2. Heat cream in saucepan over medium low heat until it just barely begins to boil. Remove from heat immediately. Do not over-heat!!

3. Pour hot cream over chocolate and let it sit for 1 minute. Gently stir mixture until chocolate is melted and blended with the cream.

4. Add in the softened butter; gently stir with a whisk. (Do not beat the mixture; you don’t want air bubbles!) Makes about 2 cups of ganache.

5. Cover the bowl with plastic wrap and refrigerate until thickened. (For quick results, place in freezer for 30 minutes.) Roll into walnut-size balls, place on waxed paper, and quick-chill in freezer for another 15 minutes.

6. For the truffle: Melt milk chocolate and 3 Tbsp. shortening in microwave for 1 minute. Stir and microwave at 15 second intervals until smooth. In another bowl, melt white baking chips and 2 tsp. shortening in the same way. Place the white chocolate in a zipper freezer bag. Snip the end when ready to drizzle. (If chocolate sets, microwave for an additional 10-15 seconds to soften.)

7. Place ganache ball on a fork and lower, one at a time, into melted milk chocolate. Allow excess chocolate to drip off and place on waxed paper. (Remove from fork by scraping the lower edge of the truffle using a knife or skewer.) Let stand until set. Drizzle with melted white chocolate.


Flavoring extracts and fruit purees can be added to warm ganache to create tantalizing treats. The outer coating can be dark, milk, or white chocolate. Ganache can also be coated in powdered sugar, cocoa, or chopped nuts with or without the chocolate coating. Create your own signature truffle!

Equipment needed: measuring cups and spoons, large, wide, heat-proof bowl, saucepan, whisk, waxed paper, 2 microwave-safe bowls, mini paper liners - optional

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