I regularly teach classes – even on vacation! Last week I had the opportunity to teach a truffle making class here in Maine to a group of five fantastic women. We had a blast and made some delicious truffles as well. Here are the three recipes we used and some pictures of our great night!

The Recipe

by volume                                                  by weight

dark chocolate truffles:

1¾ cups chopped                               306 grams chopped
bittersweet chocolate                     bittersweet chocolate

1/3 cup heavy cream                        76 grams heavy cream

6 tablespoons butter                       84 grams butter


milk chocolate truffles:

1 1/3 cups chopped                            233 grams chopped
milk chocolate                                      milk chocolate

1/2 cup heavy cream                         114 grams heavy cream

2 tablespoons butter                        28 grams butter


white chocolate truffles:

1 1/3 cups chopped                            233 grams chopped
white chocolate                                   white chocolate

1/2 cup heavy cream                         114 grams heavy cream

1 tablespoon butter                           28 grams butter



Heat the cream to a simmer. Add the butter and stir until the butter is completely melted. Remove the cream from the stove and add the chocolate. Let the mixture sit for a minute and then stir until smooth. If necessary, return the mixture to the stove on very low heat to melt any remaining chocolate. Remember to stir constantly.

Pour the mixture into a shallow bowl or onto a sheet pan and refrigerate for at least one hour.

When the mixture is firm to the touch, remove from the refrigerator and scoop  into small balls. If you have warm hands you will end up like Taylor!!

Roll gently to smooth and then roll in your coating of choice.

And don’t forget cleanup! Thanks Allison!



There is no end to the variations you can produce from these basic truffle recipes. Some suggestions…

Infuse the cream with: cinnamon, allspice, ginger, matcha green tea, black tea, coffee, lemon zest, lime zest, chili powder, lavender, mint, verbena

Roll the truffles in: chopped walnuts, pecans, peanuts, pistachios, macadamias, cocoa powder, powdered sugar, cocoa nibs, coconut (toasted or untoasted), chocolate shavings

The truffle mixture can be made in advance. If you want to keep it for more than a few hours, be sure to cover the dish so that no condensation will form on the surface of the chocolate.

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