Chocolate Truffles

Andy Anderson !


These chocolate truffles are excellent. I usually serve them with some espresso, coffee, or tea, when guests come to visit. They’re easy to make, and will last weeks in the fridge, if covered tightly.

So you ready… Let’s get into the kitchen.

☆☆☆☆☆ 0 votes
20 Min
No-Cook or Other


8 oz
chocolate, your choice
2 Tbsp
sweet butter, unsalted, clarified
5 oz
heavy cream
1/4 c
walnuts, finely chopped
cocoa, unsweetened, for dusting


1Gently heat the first three ingredients in a saucepan, and mix until completely smooth.
2Chef's Note: Get it good and hot, but not to the boil, and make sure all the ingredients are combined. Also, since water can break this chocolate, I use clarified butter.
3Remove from the heat, and stir in the nuts.
4Pour into a flat baking dish, and cool in the refrigerator.
5Use a small scoop, or two spoons, to shape them into small balls.
6Toss them in the cocoa powder, and serve.
7Keep the faith, and keep cooking

About Chocolate Truffles

Course/Dish: Chocolate
Main Ingredient: Non-Edible or Other
Regional Style: French
Dietary Needs: Vegetarian, Low Sodium, Soy Free
Other Tag: Quick & Easy