trufflesDespite their high end sounding name, truffles are not hard to make at home. They are quick to make and if you feel like you messed up you can always eat your mistakes. Once you make your batch of truffles, and if you’re not giving them away, you should eat them within 3 days. Truffles are such an enormous treat that shouldn’t be a problem. Feel free to experiment with different types of chocolates flavorings and coatings when you’re comfortable with the basics.



1 (12 oz) package semisweet chocolate morsels

4 egg yolks

¼ cup, plus 2 TBS butter, cut up

¼ cup, plus 2 TBS powdered sugar

1 cup of your choice of coatings, sprinkles, chopped nuts, cocoa, coconut, chocolate wafer crumbs



The easiest method of melting the chocolate morsels is in a double boiler. If you don’t have a double boiler a bowl fitted over the top of a saucepan will work. Just make sure water doesn’t get into the chocolate or it will harden.

After placing the chocolate in the top of double boiler bring the water in pan below to a boil. Reduce the heat to low, and continue cooking until chocolate melts. Once the chocolate is melted remove the pan from the heat. It’s not enough to just turn the heat off, there’s a small amount of residual heat on the stove and you don’t want that to interfere with the melted chocolate.

Beat egg yolks until thick and lemon colored. It’s important to get the egg yolks and chocolate mixed together without scrambling the eggs. You do this by gradually adding about ¼ of the hot chocolate to the eggs, then add it all to the rest of the hot chocolate.

Now add the butter and the powdered sugar beating at medium speed of an electric mixer, until the butter is melted and the mixture is smooth. Cover the truffle mixture with a towel and let stand in a cool dry place for an hour.

Once they have set shape into balls or scoop with a small melon scooper, then roll in your choice of coatings.


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