Cooking with Karli: Chocolate Truffles

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 16 ounces high-quality chocolate (regular or sugar-free)
  • 1 cup heavy cream
  • 1-½ tablespoon butter, at room temperature
  • 1 ounce liqueur or other flavoring (e.g., Kahlúa, Grand Marnier, vanilla)

Bring cream to a boil, then set aside. Melt the chocolate in a double boiler stirring the entire time until it is just melted. Add the cream in three additions.  The chocolate will appear to separate a little, but just keep doing the additions as it will return to silky smooth. Pour the chocolate mixture into the bowl of a food processor, add the butter and emulsify or blend well.  (I use a stick blender and am careful not to lift the end out of the chocolate when emulsifying.)  Add liqueur, mixing till combined. Let stand at room temperature for 2 hours or overnight. Scoop 2 tablespoon-size balls with a melon baller or two spoons. Hand roll to a round shape, and coat with your favorite topping.  Refrigerate truffles until ready to serve, then bring to room temperature for maximum flavor.

Yield: about 25 truffles

Cooking with Karli video segments

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s