Recipe by Ghirardelli®
"These impressive candies are so easy to make, and are a stunning addition to a dessert tray."
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unsalted butter, cut into small pieces
1 3/4 cups
Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
Ghirardelli Unsweetened Cocoa
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.
Way too rich. Messy to make. Felt like I was eating butter flavored with chocolate. The batch made a considerable amount as well.
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!
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.
I just combined all the ingredients at once in a saucepan and heated them up until it was smooth, then I put it in a bowl and into the freezer. It didn't take very long and they came out great. just like store bought.
I made these this morning for a Valentine's treat for my boys tonight. I made no changes or substitutions Very very simple. I had one today and it's wonderful. NOTE: I've made this recipe before so whenever I make truffles, I make uniform sized balls using my small cookie scoop, roll them into a ball and if I don't roll them in coconut flakes or chopped nuts, I line them in a small foil-lined pan with sides (this is so they don't roll off). I then stick them in the freezer until they're firm.
Worked very well. I'd probably use a little more cream next time, to increase the softness factor, but these were pretty nicely soft on their own. I like the taste the butter adds. I used salted butter instead of unsalted--I'm pretty sure I wouldn't do that again unless I was rolling them in nuts. Thanks for the recipe!
Very easy and quick to make. I covered mine in both milk chocolate and the other half in white chocolate. Brought them into work today and there were none left. Will make again. Very pretty and quite yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Ghirardelli(R) Dark Chocolate Truffles
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 67
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