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Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles

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Bittersweet Chocolate Truffles
4.6 rating based on 12,345 ratings
4.6/5 (6)
Course: CandyDifficulty: Easy



The classic chocolate truffle. Always in demand. Can also be used as a bittersweet chocolate ganache for any recipe requiring ganache.


  • 1/3 cup heavy cream

  • 4 ounces bittersweet chocolate, finely chopped

  • 1/2 cup cocoa powder


  • Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1″ balls and roll in cocoa. Makes about 24 truffles or 2/3 cup of ganache.


  • Recipe adapted from Fine Cooking Magazine, Winter 2003 issue.


Name & Location
(example: Sue in LA)
- A Baker
Once the ganache was at room temperature, I grated fresh orange rind and added some instant coffee granules.(1T. of each) Subtle overtones made it very tasty and enhanced the chocolate flavor.
- ChocolateLoverForever 
Wow...This is an amazing recipe. I found it the other day, and love it. It is very easy to make with great results!
- A Baker
Couldn't tell when it was hard enough to roll... They looked like rocks rather than balls.
- Niki
- A Baker
Great recipe, I made double batch and rolled them in different coatings. Chopped nuts, powdered sugar,chocolate sprinkles etc.,etc.
- kimmi
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