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Dark chocolate truffles

A treat for chocoholics everywhere! Made with butter, cocoa powder and chocolate, these truffles are decadently smooth and perfect to serve to a crowd. 



  • (230g) 8.1oz dark couverture chocolate, melted
  • 1 tablespoon (20g) corn syrup
  • 195ml heavy cream
  • 1 1/2 tablespoon (18g) unsalted butter


  1. Start by melting your chocolate in a bowl in the microwave, in 10-second increments so it doesn’t burn.
  2. Combine your corn syrup and cream into a pot and bring to a boil. 
  3. In thirds, stir the cream into the melted chocolate using a spatula. On the last third, fully emulsify the chocolate and cream together without over-mixing. You want to achieve a glossy mixture.
  4. Set aside and allow the ganache to drop in temperature to 40° C.
  5. Once the ganache is at 40° C or below, whisk in butter.
  6. Cover with plastic wrap and allow the ganache to be slightly set.
  7. Then transfer to a piping bag. On a lined tray with parchment, pipe mini kisses. Allow the ganache to be fully set. Then roll each chocolate kiss into a ball
  8. In a large bowl add a quarter cup of cocoa powder, take each truffle and in a circular motion with the bowl roll the truffles to coat. Remove the truffle and repeat the process. 
  9. Serve and enjoy! 

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