Save Recipe Print
Total:
1 hr 53 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
3 min
Yield:
60 truffles
Level:
Easy
Total:
1 hr 53 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
3 min
Yield:
60 truffles
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Chocolate Truffles

Recipe courtesy of Ina Garten

Chocolate Truffles

Recipe courtesy of Jacques Torres

Chocolate Truffles

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Bittersweet Chocolate Truffles

Recipe courtesy of Warren Brown

Chocolate Mousse Truffles

Recipe courtesy of Betsy Ann Chocolates

Bitter Chocolate Truffles

Recipe courtesy of Mary Sue Milliken|Susan Feniger

PB and J Chocolate Truffles

Recipe courtesy of Emeril Lagasse

Chocolate-Raspberry Truffles

Recipe courtesy of Jackie Riley

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories