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Here ya go, Amanda: Ghirardelli Sinful Chocolate Truffles

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Joined: Dec 19, 2005


Posted to Thread #18101 at 4:24 am on Apr 21, 2010


(Note: I used a different method (melted first three ingredients together over a double boiler), but used the listed amounts for the chocolate and butter, and substituted half & half for the cream. I also added a little vanilla extract).


1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli) (I used 60%)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa (I used Dutch Processed)


In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Yield: 30 truffles

Recipe courtesy Ghirardelli Chocolate Company
Show: Food Network Challenge
Episode: Chocolate Festival Fantasies


A balanced diet is equal parts of milk and dark chocolate.

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