How to make chocolate truffles.

English: Home-made chocolate truffles

Chocolate comes to the top of every aphrodisiac list. Yes, you can buy some fantastic bars of chocolate at the store, but wouldn’t it be more romantic if you made something yourself. Truffles are easy to make and beautiful. Here is a video from the Joy of Baking on how to make them.

Here is our favorite recipe:


2 cups (12 ounces) bittersweet chocolate, roughly chopped (use whatever chocolate you like best or experiment)
1/2 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Pinch salt
1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened

Optional: 2 tablespoons of your favorite liqueur


Use whatever you enjoy with your chocolate. For example, you can use cocoa powder, sprinkles, melted chocolate for hard shell, and many more things. Tell us what you use.


1. Ganache: Lay sheets of parchment on baking sheet.

2. Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave cream in measuring cup until warm to touch, about 30 seconds. Stir corn syrup, vanilla, and salt into cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir with wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated. Using the microwave is more kid friendly if you wish to do this with them, but you can also use a double boiler to do the same thing.

3. Place ganache aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Ganache can be stored, refrigerated, for up to 2 days.)

4. FOR THE COATING: Place favorite coating in cake pan so that it is easy to drop truffles in and roll them in coating without tossing coating around your kitchen.

5. Use a spoon to get a bite sized amount of ganache and roll it in your hand into a ball. If ganache is too hard, let sit at room temperature until soft enough to spoon out. Transfer balls to cake pan and roll by moving the cake pan to evenly coat truffles. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container and repeat until all the ganache the rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.

Please send us pictures of your truffles.