Cocoa Truffles Cocoa Truffles

Author: Canadian Living

A food processor makes these creamy truffles extremely fast and easy. You could use semisweet instead of bittersweet chocolate for a slightly sweeter flavour. For a festive, special presentation, put these in little foil cups.

  • Portion size 60 servings



In food processor, pulse chocolate using on/off motion until finely chopped.

In small saucepan, heat cream over medium-high heat for about 4 minutes or until bubbles appear around edge of pan.

With motor running, pour in cream, processing until smooth. Add vanilla; process until blended. (Or finely chop chocolate; place in bowl. Pour in hot cream and whisk until smooth. Whisk in vanilla.)

Pour onto plastic wrap-lined rimmed baking sheet. Chill for at least 2 hours or until set, or overnight.

Place cocoa in shallow bowl. Roll chocolate mixture by 1-1/2 teaspoonfuls (7 mL) into 1-inch (2.5 cm) balls. Add a few to cocoa; shake bowl to coat balls. Lift truffles out of bowl with fork. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)

Nutritional facts <b>Per Piece:</b> about

  • Sodium 4 mg
  • Protein 1 g
  • Calories 51.0
  • Total fat 4 g
  • Cholesterol 5 mg
  • Saturated fat 3 g
  • Total carbohydrate 4 g


  • Iron 3.0
  • Calcium 1.0
  • Vitamin A 1.0
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Baking & Desserts

Cocoa Truffles