Recipe courtesy of Knipschildt Chocolatier

The Classic Truffle and the Coconut Truffle

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 1 hr
  • Yield: about 6 pounds truffles
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For the Classic Truffle:

1 quart heavy cream

250 grams sugar

2 pounds 70 percent dark chocolate, finely chopped

1/4 pound butter

For the Coconut Truffle:

25 ounces heavy cream

250 grams sugar

2 pounds white chocolate, finely chopped

1/4 pound butter

4 tablespoons toasted coconut

Melted chocolate, for dipping

Cocoa powder, for rolling

Toasted coconut, for rolling


  1. For the classic truffle: Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.
  2. The coconut truffle: Same procedure as above, but add toasted coconut to the mixture.
  3. For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.
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