Cocoa Chocolate Truffles

Featured in the Honolulu Star-Advertiser on May 8, 2019.



Cocoa Chocolate Truffles

  • 12 ounces high quality chocolate chopped (bittersweet)
  • 3 tablespoons unsalted butter
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups sweetened cocoa powder


  1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream.
  2. Stir until chocolate is melted and smooth.
  3. Remove from heat and whisk in vanilla.
  4. Pour into a shallow casserole dish and cool to room temperature.
  5. Cover with plastic wrap and refrigerate for about 2 hours.
  6. If you refrigerate longer than two hours, the mixture will be too hard to work with.
  7. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to shape.
  8. Line a baking sheet with parchment paper.
  9. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one-inch balls, and place on prepared baking sheet.
  10. Roll balls in sweetened cocoa powder.
  11. Refrigerate truffles until ready to serve.

Makes 30 truffles.

TIP: If you don’t have a double broiler, use a heat-safe bowl over a pan of barely simmering water, making sure the bowl is not touching the water.

Approximate Nutrient Analysis per truffle:
90 calories, 8 g fat, 4.5 g saturated fat, 5 mg cholesterol, 0 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g sugar, 2 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.