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Yields: About 25 truffles
Chill time: 15 mintues
Freeze Time: 30 minutes
Time needed to set: 10 minutes
Recipe type: Dessert
Cuisine: American
  • 12 ounces (2 cups) Baker’s semi sweet baking chocolate bar (or semisweet chocolate chips), divided
  • 2 TBSP unsalted butter
  • ¼ cup heavy cream
  • 2 TBSP Kahlua coffee liqueur
  • 1 ½ TBSP unsalted butter
  • 1 tsp heavy cream, if needed
  • Unsweetened cocoa powder
  • Chopped nuts
  1. Line a small cookie sheet with silicone mat or parchment paper. Set aside.
  2. Roughly chop the chocolate bars into smaller pieces.
  3. In a double boiler (a medium bowl set on a 2-QT saucepan with less than one inch of water) melt 6 ounces (1 cup) over low heat until completely smooth. Stir a few times.
  4. Remove the bowl of melted chocolate from the heat and add 2 tablespoons unsalted butter and stir until the butter melts completely. Add ¼ cup heavy cream and 2 tablespoons Kahlua and stir until the chocolate mixture is uniform and smooth.
  5. Chill the bowl in the refrigerator for about 15 minutes, or until the chocolate mixture holds a soft but stiff shape when scooped in a spoon. Stir 2-3 times.
  6. Use a 1-tablespoon cookie scooper to divide the chocolate mixture into balls. Arrange the balls of chocolate on the prepared cookie sheet with some space between them. If you don’t have a scooper drop heaping teaspoons (not measuring spoon) of the chocolate mixture on the pan and shape them into balls. Place the cookie sheet in the freezer for 30 minutes.
  7. Use the same bowl to melt the rest of the chocolate over the double broiler. Add 1 ½ tablespoons of butter and stir until butter melts and the chocolate is completely smooth.
  8. Use your fingertips to drop the frozen Chocolate Truffles in melted chocolate one by one and gently pick them up with a fork without poking them and return them back on the cookie sheet. Sprinkle some of them with cocoa powder or chopped nuts if you like. Chill the Truffles for at least 10 minutes, or until the coating is set and doesn’t stick to your fingers. Store the truffles in an airtight container in the refrigerator. Bring the truffles to room temperature by leaving them out on the counter for 20-30 minutes before serving.
  9. You might have some melted chocolate left over, briefly heat it again on the double boiler and dip some strawberries and place them on a cooling rack to set. If the chocolate is too stiff to dip after reheating it, add 1 teaspoon heavy cream and stir until very smooth.
Recipe by Persian Mama at