Bittersweet Chocolate Truffles - Kraft Recipes Top
Comida Kraft
Recipe Box

Bittersweet Chocolate Truffles

Prep Time
Total Time


What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • For Truffle Base: Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes. Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
  • Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
  • For Chocolate Coating: Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over sauce pan of simmering water just until melted. Remove from heat. Cool slightly.
  • Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. Chill until firm, about 1 hour. Let stand at room temperature 1 hour before serving.

Special Equipment Needed


Variations: Balsamic Truffles Stir 1 1/4 tablespoons aged balsamic vinegar into lukewarm cream. Mix in melted chocolate. Chill truffle base and form truffles. Use chopped toasted salted hazelnuts to coat. Mango Curry Truffles Stir in 1 teaspoon mild curry powder into hot cream (off heat), let stand 2 minutes. Stir in 1/2 cup room-temperature mango puree from 1 mango, pureed until smooth in processor). Mix in melted chocolate, chill. Chill base and form truffles, coat with mango powder or toasted finely shredded unsweetened coconut. Meyer Lemon and Thyme Truffles Stir 1 ½ teaspoons fresh thyme leaves to simmering cream. Remove from heat and let steep 20 minutes (do not strain). Stir in 1 1.2 tablespoons fresh Meyer lemon juice and 1 teaspoon finely chopped Meyer lemon peel (yellow part only). Mix into melted chocolate. Chill truffles base and form truffles. Coat with cocoa nibs.

Ratings & Reviews