Chocolate Chocolate Truffles Recipe 

Chocolate was the bakery's speciality. Our hand-dipped chocolate truffles numbered hundreds. Not worrisome, although many find it so. Coating is easier with frozen contents. Second, dip them again to form melt-in-your-mouth chocolate truffle balls with a crisp covering.   


Chocolate Center – ½ cup cream – 2 tablespoons unsalted butter (28 grams or 1 ounce) – 2 tablespoons granulated sugar (25 grams or 1 scant ounce) – 140 grams semisweet or bittersweet chocolate (5 ounces) – ½ teaspoons vanilla Chocolate Coating –¾ pound semisweet chocolate (340 grams) – 3 tablespoons shortening, cocoa butter or coconut oil



Centres of chocolate Parchment baking sheets. Melt butter and sugar in cream. The mixture should heat without boiling.    


Leave chocolate in cream for 4–5 minutes.  Whisk well.    Add vanilla.  Refrigerate a plastic-sealed jar.   


Use a #100 disher to drop onto parchment.  Make balls from 2 teaspoons chocolate cores. Freeze hard.    


Tipping Centres Add shortening, cocoa butter, or coconut oil to chocolate over low heat.  Keeping 88–90°F. For fast melting, microwave at 50% power. With a food-grade rubber or vinyl glove, dip your first two fingers in chocolate to remove it.  


Place chocolate centre. Stir well.  Pick it up with two slightly apart fingers.  Add more chocolate to the bowl.  


Place the dipped centre on parchment with your thumb after scraping chocolate from your glove onto the bowl.Repeat with remaining centres.Room temperature.Return scraped chocolate to 88–90°F.  Dip truffles again. 


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