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Sugar High Friday #25: Truffles! November 23, 2006

Posted by Sarah in Candy/Snacks.


This will be the first, and not the last, time that I participate in a Sugar High Friday. I was pretty excited when I read that the challenge was to make truffles. I’ve made truffles before, but it had been a long time.

I was quite eager to try a recipe used at the hotel where we got married. They had the absolute best truffles I have ever had. A long time back they shared the recipe online and I copied it and saved it for another day. Saturday, November 19th was that day! I decided to make them for my best friend’s birthday, as well as for Sugar High Friday.

However, making these only reinforced my idea that sometimes it is best not to follow the recipe. The original recipe tells you to let the filling refrigerate overnight. However, when I got the filling out the next morning to shape and dip my truffles, it was entirely too hard to shape! I knew I should have trusted my instincts when I checked the filling after a couple hours of it being in the fridge. I thought that it was probably firm enough to shape and dip at that time, but I decided to follow the recipe!

I had also been reading in the Joy of Cooking about chocolate dipping and truffles. They offered several tips about dipping truffles, and all of them were correct. I will share them in my version of the recipe below.

These truffles are rich and super chocolate-y. They have a distinct dark chocolate flavor and are definitely good with cup of coffee. All the ingredients meld together and complement the chocolate nicely. There is not a distinctive maple or Kahlua taste. Just rich chocolate-y goodness!


Dark Chocolate Truffles

Adapted from a recipe from the Gateway Hotel

1 c. heavy cream
2/3 c. maple syrup
1/3 c. unsalted butter
1/3 c. Kahlua (or your favorite liqueur)*
*if you don’t user liqueur, substitute with 2 tbsp. extract & additional 2 tbsp. cream
2 lbs. bitter or semi sweet chocolate (I used a mix of bittersweet and semisweet)
1 cup unsweetened cocoa
1 cup powdered sugar

Dipping ingredients:
1 lb. semi-sweet chocolate

8 oz. milk chocolate

Filling Procedure
In heavy saucepan, heat cream, butter syrup and Kahlua. Bring to a boil, remove from heat and set aside. In a glass bowl, microwave 2 lbs. chocolate until melted, about 2 minutes. Add the cream mixture and stir until well blended. Pour into metal pan and chill until firm and scoop-able (2-4 hours). Mix the cocoa and powdered sugar.  Using a 1-oz scoop, scoop truffle mix and release into a bowl of powdered sugar/cocoa powder mix. Roll between palms of your hands to make a smooth round ball.


Dipping Procedures Melt 3/4 lb. semisweet chocolate in the microwave for 1 minute. Stir. Microwave for 20 seconds longer. Stir until smooth and then check the temperature. You want the chocolate to be around 87 degrees (definitely no higher than 90 degrees). If the chocolate is too hot, add the reserved chocolate and stir. When the chocolate is at the correct temperature, remove the remaining chunks. The chocolate is now tempered and ready to use.

The Joy of Cooking offered this way of dipping truffles that I was quite skeptical of at first. They suggested that you smear tempered chocolate on your hands and roll the filling around in the chocolate to coat the truffle. Then place it on a rack to dry.

After trying to dip the chocolates unsuccessfully with a fork, I decided to try it. It worked beautifully. It gave the truffles the perfect amount of chocolate and it went quickly.

They also suggested that the chocolates be dipped a second time, but I was happy with just one coating of chocolate.

Then, I melted some milk chocolate using the same method as above (however for milk chocolate, the temperature should be no higher than 88 degrees) and drizzled it onto the truffles after the first chocolate layer set up.

Another important tip that the Joy of Cooking offered was to let the filling reach room temperature (or at least not to dip cold truffles) because as the center warms it expands and will crack the chocolate. I let my centers sit for quite awhile before I dipped them. They were still a little cool, but it still happened a tiny bit. If I dipped them straight from the fridge they would have cracked a lot, I’m sure.

All in all, I was quite pleased with my amateur truffles (as were many of my friends and family… it made about 60 truffles!) They did not taste amateur at all, even though they kind of looked that way. I’m sure with more practice working with chocolate candy making, they will begin to look better. The more truffles I make, the better!



1. Lisa - November 23, 2006

Hey these were awesome, thanks for sending some to me! 😀

2. Sarah - November 24, 2006

I’m glad you liked them! I thought they would be right up your alley since they were dark chocolate and all… Hope you had a great Thanksgiving!

3. johanna - November 26, 2006

oh i wish i got some of those as well! we must make it a rule for SHF that the host gets to taste all the creations! great first entry – and what a beautiful memory of a wedding day!

4. Sarah - November 27, 2006

Thanks again for hosting! It was a great experience. I did end up with a lot of truffles, but I just took them with me when we went to visit my in-laws for Thanksgiving! They seemed to have been appreciated by all that like dark chocolate and even some that don’t!

5. Brian - December 4, 2006

This recipe looks really interesting, with the maple syrup and all. I’m interested. I get the cracking sometimes, too. Still not sure what to do about that. Letting the centers get too warm makes getting them out of the molten chocolate and off dipping fork a bigger challenge. It sounds like this was your first time making truffles? Looks like they turned out great. I love the drizzled look on top. Cheers.

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