Twilight Dark Chocolate Truffles Recipe -
Twilight Dark Chocolate Truffles Recipe

Twilight Dark Chocolate Truffles

Recipe by  

"My Dad made this recipe up one evening to surprise my Mom. They are huge fans of dark chocolate. Add any extra little add-ins that you want! (e.g. coffee grounds, mint extract, cinnamon, white chocolate coating, etc.) Deliciously dark and fudgy! Enjoy with family on holidays, or just any time you have a major dark chocolate craving! Rolling in coating of choice before refrigerating, if desired."

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Ingredients Edit and Save

Original recipe makes 45 truffles Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    1 hr 35 mins


  1. Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
  2. Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.
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Reviews More Reviews

Feb 23, 2012

I forgot to add a step! After it is taken off the stove, it needs to cool in the fridge/freezer until it is just hard enough to scoop out with a small cookie scoop. It should still be "sticky" enough for your choice of coating to adhere to the truffle. *UPDATE* Someone reviewed it who said they couldn't get the right consitency while in the fridge. I will add that you HAVE to stir it a couple times while it's in there. So sorry I didn't put that at first, and I hope no one else will have problems with it.

Oct 05, 2010

Wonderful recipe! I didn't add the optional espresso powder as I felt it would be too strong for my taste. also the type of baking chocolate was not specified...there is more than one kind, I went with the normal unsweetened and it turned out amazing! also...after cooling for a while in fridge I scooped out approximately the amount for each ball and let them cool in fridge on baking sheet...then took it out a bit later to shape them more. This seemed to work better since otherwise you would need to let them cool for several hours.


23 Ratings

Dec 14, 2010

Simply YUMMY! I don't bother rolling it into a ball, just pour it into an aluminum pan 1" deep and cut into bite size squares.

Dec 21, 2010

Amazing! These truffles are super rich and oh so delicious. I did add the espresso powder, it gave these a wonderful flavor and really complemented the chocolate. I rolled these in crushed pecans, didn't want to roll them in anything sweet because they are so rich! Thanks Mykaela for this amazing recipe!

Feb 21, 2012

5 Star taste but 2 Star for prep. These taste AMAZING. I used Ghirardelli chocolate and dark roast coffee. Mine never got to a workable consistency. When I chilled the mix the outer layer hardened completely while the middle stayed a soupy mess. I finally had to put both hands in to make small balls of goop. I dropped each into a muffin paper (next time find candy size). For toppings I used sprinkles, coconut, honey roasted peanuts, peanut butter, orange liqueur, slivered toasted almonds, craisins, raisins & powdered sugar. If you can figure out how to make this recipe manageable for you, it will easily become your go-to favorite. Big Valentines Day hit - but wow, give yourself time to figure out the best technique. Here's hoping everyone else has more success because these really do taste better than anything I've ever bought at a candy counter.

Dec 31, 2011

I made these today for a party. They were so simple to make and really good! I stuck some in the freezer for a later craving!

Dec 28, 2010

Flavor is excellent. Fairly time consuming. I dipped them in melted dark chocolate after chilling. Yum.

Feb 04, 2013

Yum! I made these without the espresso powder, and they were delicious. I did modify the preparation, but not the ingredients. I put all of the ingredients in a large pyrex measuring cup and heated in the microwave for 2 or 3 minutes, stirring every 30 sec., until the chocolate was melted and the mixture was smooth. I skipped the 1st refrigeration step and just poured the molten chocolate into candy papers (mini baking cups), then put those in the frig for a couple of hours. Next time I will sprinkle on some nuts or sprinkles before I refrigerate them, and I will also try with a single pecan on top and maybe some mint extract in the recipe.


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  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 6 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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