Perfect Bittersweet Chocolate Truffles

You need only know two things before making great truffles:

  1. These are rustic. Named after the fungi, chocolate truffles are meant to resemble the dark, knobby sphere. Lesson here? Don’t worry about shaping perfect balls.
  2. Using great chocolate is paramount. Shop for brands like Valrhona, Cordillera, Cluizel, ScharffenBerger or the like for best results.

Coat these in anything you desire from nuts (make sure they are toasted well) to coconut and toffee.

Print this recipe


Ruth Kennison's Perfect Chocolate Truffles

8 ounces 224g Bittersweet chocolate (65% and up)
1/2 cup 120g Heavy cream
1 Tbsp 14g Unsalted butter, room temp
1/4 cup Cocoa powder


  1. Place a wide pot on your stove. Fill it 1/3 of the way with water and bring to a simmer. Turn the heat down to very low. Grab a medium to large bowl and make sure it is completely dry. Put the chocolate in it and place it over the double boiler. Stir until 3/4 of the chocolate has melted, then remove from heat and keep stirring until completely melted. Set aside.
  2. Warm the cream in a pot- but don't get it to a boil or simmer. Once warmed, pour it over the chocolate and whisk until smooth, adding the butter once you start whisking. Add a pinch of salt and whisk it in.
  3. Let this mixture set at room temperature. This will take a couple of hours (or overnight- and don't worry- it won't go bad, just keep it covered).
  4. Grab a small scoop or melon baller- a tablespoon measuring spoon will also work and scoop balls. Roll them for just a moment between your palms. Sift cocoa powder onto a surface or cookie sheet. Roll the balls into the cocoa powder. Done!