Chocolate Truffles

Irresistible chocolate flavor, crunchy outside and soft inside.


Click here to see the recipe in Portuguese


servings: 40 truffles

preparation time: 2 hours



12 oz. dark chocolate

12 oz. milk chocolate

1 cup heavy whipping cream

1 tbs cocoa liqueur or rum (optional)


24 oz. milk chocolate

cocoa powder to sprinkle



1 – Chop the chocolate and put in a saucepan or glass bowl.

2 – Add the heavy cream and liqueur (or rum) and mix.

3 – Bring the pot to heat in double boiler, stirring constantly.

4 – When the mixture is smooth and shiny, refrigerate (in lidded container) for 8 hours.

5 – Roll in your hands, making balls of desired size. Set aside.

6 – Melt the 24 oz. milk chocolate (in double boiler or in the microwave).

7 – Place the bowl of melted chocolate in a baking sheet with ice water, stirring constantly, until chocolate gets a colder temperature.

8 – Dip each truffle in the melted chocolate.

9 – Sprinkle cocoa powder.


Tips and Options:

  • Use semisweet chocolate to coat.
  • Add nuts or coconut to the truffles.
  • If you prefer to use the microwave to melt the milk chocolate for coating, set it up in medium-power and heat for 30 seconds. Stir and put another 30 seconds (until chocolate is completely melted).


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