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Ghirardelli® Dark Chocolate Truffles

Ghirardelli® Dark Chocolate Truffles

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    2 h 45 m
Ghirardelli(R)

Ghirardelli®

These impressive candies are so easy to make, and are a stunning addition to a dessert tray.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
  2. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  3. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or nuts. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
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Reviews

andrea
87

andrea

11/30/2009

I really like this recipes. I made these very tiny because they are so rich. If you make them too big then they are a bit overwhelming. I also froze the truffle and then dipped them in candy mold chocolate. This made an outer shell with a creamy center.

Holiday Baker
86

Holiday Baker

12/14/2010

This is how I make my chocolate truffles. Except when they are done I freeze them and then dip them into melted chocolate thinned with oil. They are also easier to shape into a ball when froze slightly in the bowl or after scooped onto a baking sheet. A 1 tblsp. good quality cookie scoop is the best to use. And, to flavor the chocolate add flavor liquors to taste. The sky is the limit on what to rolls them in or sprinkle or drizzle them with. Semi-sweet chocolate chips can also be subtituted, as bittersweet chocolate has a very distinct taste, that doesn't appeal to as many people. Everyone loves these that I give them to on the holidays!

MeredithCanCook
79

MeredithCanCook

12/15/2009

This is a delicious, simple, and FAST recipe. I used salted butter and 2 king size Hershey's special dark chocolate bars (about 12 ounces, or 2 cups of chips) and they were perfect! We used the small end of a melon baller and they were just the right size. We rolled some in cocoa powder (which I found too bitter) and some in milk chocolate (which is way too much work! not worth it to me). Next time I might try the nuts, or roll them in a sweeter powder like powdered sugar or even a hot chocolate mix. Basically, you just need something to keep your fingers from melting the delicious and decadent truffle part while you get it into your mouth! I also think they taste better slightly chilled rather than at room temperature.

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