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Chocolate Truffles

Chocolate Truffles


Homemade chocolate truffles of four varieties: coconut, orange, espresso, and almond. A decadent treat that is simple to make.


Truffle Base

  • 8 oz. semi-sweet baking chocolate
  • 1 8 oz. package cream cheese, softened

Orange Truffles

  • ¼ truffle base
  • Freshly-squeezed juice from half an orange
  • ½ tsp. zest from an orange
  • Zest from an orange (for topping)

Espresso Truffles

  • ¼ truffle base
  • 1 Tbsp. coffee-flavored liqueur (ie. Kahlúa, etc.)
  • ½ tsp. dark coffee grounds or instant coffee
  • Dark chocolate shavings (for topping)

Coconut Truffles

  • ¼ truffle base
  • ½ tsp. coconut extract
  • 1 Tbsp. coconut-flavored rum (ie. Parrot Bay, Malibu, etc.)
  • Sweetened coconut flakes (for topping)

Almond Truffles

  • ¼ truffle base
  • ½ tsp. almond extract
  • Slivered almonds (for topping)

Dipping Chocolate

  • 12 oz. semi-sweet / milk / or dark baking chocolate
  • 1 Tbsp. corn syrup


  1. Melt 8 oz. semi-sweet chocolate in a double boiler over medium heat.
  2. Beat cream cheese with an electric or stand mixer on medium until creamy. Add melted chocolate and beat until smooth.
  3. Divide into portions for each flavor of truffle.
  4. Add flavoring ingredients to each portion and mix until smooth.
  5. Cover and refrigerate for 1 hour or until firm.
  6. Lay a piece of waxed paper on a baking sheet. Form balls with the chocolate, using roughly 2 tsp. per truffle.
  7. Melt 12 oz. chocolate in a double boiler and add a little corn syrup.
  8. Dip truffles in tempered chocolate.
  9. Sprinkle toppings on flavored truffles as appropriate.
  10. Refrigerate for 2-4 hours. Once chocolate is firm, remove truffles from baking sheet with a butter knife and transfer to mini paper baking cups.
  11. Store in a tightly-covered container in refrigerator.

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