Chocolate Truffles

  • Prep Time 5 min
  • Total Time 2 h 25 min
  • Makes: 36 small truffles


  • 1/2 cup 35% whipping cream 125 mL
  • 1 tbsp sugar 15 mL
  • pinch salt
  • 10 oz Semi-Sweet Chocolate Chips & Chunks 284 g
  • 1 cup cocoa powder 250 mL


  • Step 1

    Combine cream, sugar and salt in a saucepan over low heat. When bubbles form around the edges of pan, turn off the heat. Don’t boil. Let steep for 5 min.

  • Step 2

    Stir in chocolate chips until melted and smooth. Transfer chocolate mixture to a clean container, cover and refrigerate until firm (approx. 2 hours).

  • Step 3

    Sift cocoa powder onto a plate. Using cool hands, gloves or a melon baller, shape chocolate mixture into small balls and roll in cocoa to coat. Transfer to a parchment paper-lined baking tray and refrigerate until firm. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.


Have fun rolling truffles in a few different toppings: try espresso powder, shredded coconut, chopped nuts or icing sugar. SWITCH IT UP:Honey-Thyme Truffles: Replace sugar with 1 tbsp Liquid Honey and add 3 to 5 stems of fresh thyme to the cream. Heat and steep 5 min. Remove stems; stir in chocolate chips. Chill, form and roll as with chocolate truffles. Red Hot Truffles: Mix 3/4 tsp (4 mL) cayenne pepper into cream. Heat, steep, chill, form and roll as with chocolate truffles. Chai Tea Truffles: Add 2 chai tea bags and 1/2 tsp (3 mL) ginger powder to cream. Heat and steep as with chocolate truffles. Remove tea bags, stir in chocolate chips; chill and form as with base recipe. Roll in Shredded Sweetened Coconut.

Nutrition Facts

  • Nutrition Description Per serving (1 truffle)
  • Calories 60
  • Fat 3.5 g
  • Saturated Fat 2 g
  • Carbs 6 g
  • Protein 1 g
  • Cholesterol 5 mg
  • Fibre 1 g
  • Sodium 10 mg