Chocolate Cream Truffles

Everyone loves truffles! Made with a dark chocolate ganache, as well as cream and fresh butter, these are quick to prepare, yet elegant and refined. For a pretty finish, roll the truffles in cocoa powder or icing sugar. Your guests will find them irresistible!

Yields 36 truffles
chocolate cream truffles

Ingredients

  • 14 oz (394 g) semisweet or dark chocolate
  • 3/4 cup (175 mL) 35% Cream
  • 2 tbsp (25 mL) unsalted Butter optional
  • Sifted cocoa powder icing sugar

Preparation

Chop chocolate. Combine cream and butter in a small saucepan; bring to a boil over medium heat. Remove cream from heat; add chocolate, stirring until chocolate is melted and smooth.

Cover the mixture and refrigerate for 2 to 3 hours or until firm enough to handle.

Using your fingers, a small melon ball scoop or spoon, shape into small balls. Roll the balls in the cocoa or icing sugar then place on parchment lined baking sheet or tray; cover and refrigerate until firm.

Truffles can be refrigerated for a couple of weeks or frozen for a couple of months.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 76 Calories
Protein: 1 g
Carbohydrate: 7 g
Fat: 6 g
Fibre: 0.7 g
Sodium: 3 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 1 % / 7 mg
Magnesium: 6 %
Iron: 3 %
Vitamin A: 3 %
Zinc: 2 %