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Prep Time
5 mins
Total Time
2 h 25 m
36 small truffles


1/2 cup
35% whipping cream
125 mL
1 tbsp
15 mL
pinch salt
10 oz
Semi-Sweet Chocolate Chips & Chunks
284 g
1 cup
cocoa powder
250 mL


Step 1

Combine cream, sugar and salt in a saucepan over low heat. When bubbles form around the edges of pan, turn off the heat. Don’t boil. Let steep for 5 min.

Step 2

Stir in chocolate chips until melted and smooth. Transfer chocolate mixture to a clean container, cover and refrigerate until firm (approx. 2 hours).

Step 3

Sift cocoa powder onto a plate. Using cool hands, gloves or a melon baller, shape chocolate mixture into small balls and roll in cocoa to coat. Transfer to a parchment paper-lined baking tray and refrigerate until firm. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.


Have fun rolling truffles in a few different toppings: try espresso powder, shredded coconut, chopped nuts or icing sugar. SWITCH IT UP:Honey-Thyme Truffles: Replace sugar with 1 tbsp Liquid Honey and add 3 to 5 stems of fresh thyme to the cream. Heat and steep 5 min. Remove stems; stir in chocolate chips. Chill, form and roll as with chocolate truffles. Red Hot Truffles: Mix 3/4 tsp (4 mL) cayenne pepper into cream. Heat, steep, chill, form and roll as with chocolate truffles. Chai Tea Truffles: Add 2 chai tea bags and 1/2 tsp (3 mL) ginger powder to cream. Heat and steep as with chocolate truffles. Remove tea bags, stir in chocolate chips; chill and form as with base recipe. Roll in Shredded Sweetened Coconut.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 truffle)
3 g
Saturated Fat:
2 g
6 g
1 g
5 mg
1 g
10 mg
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