Chocolate Truffles
Serving Size:50|Prep Time:30minutes (chill 4-24 hrs)|Cook Time:None

  1. Put the chocolate in a bowl. Place the cream and butter in a saucepan and bring to a simmer. When the butter is melted, pour the mixture over the chocolate and let sit for a couple of minutes.
  2. Stir with a rubber spatula until smooth. If you would like to add flavorings or inclusions, add now and mix to combine.
  3. Store the chocolate in the refrigerator 4 hours or overnight or until it is hard enough to roll – about the consistency of thick fudge. (For a quicker method pour into a 2-inch-deep pan and put in freezer for 30 minutes or until set to the consistency of thick fudge.)
  4. Scoop the truffles with a small teaspoon or melon baller and form into balls about ½ -inch in diameter. Roll the balls in dark cocoa powder.
  5. Refrigerate until ready to serve. Stores up to 2 weeks, covered, in the refrigerator.
Chef’s Narrative
Easy, delicious and fun for kids to make.
Recipe Substitutions
  • 8ouncesbittersweet chocolate, chopped(8 ounces)
  • 1cupLulubelle’s™ Creamery heavy cream
  • 2tablespoonsLulubelle’s™ Creamery unsalted butter
  • 1cupdark cocoa powder
Optional Flavorings / Inclusions
  • ½teaspoonorange or peppermint oil
  • Nuts, coconut, or candied citrus

AllergensMilk, Tree Nuts (optional)