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Double-Chocolate Truffles

Rich and luxurious, truffles represent chocolate at its finest (and tastiest). Plus, they’re a cinch to make and the perfect candy for gifting, especially at the holidays.

For the best results, use quality chocolate, such as Ghirardelli. Here, a mix of bittersweet (70% cocoa) and semisweet chocolate yield the ideal level of sweetness. Butter adds silkiness, while corn syrup makes for a creamier confection. And finally, roll and coat the truffles — try any one of the coatings, or come up with your own.

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Test Kitchen Tip

Store truffles in airtight containers in single layers between sheets of parchment or waxed paper. You can refrigerate them for up to a week.


Unsweetened cocoa powder is the classic coating for truffles. You can use either natural (such as Hershey’s) or Dutch process cocoa.

Peppermint candies add a seasonal element. To avoid melting, press the coarsely crushed bits into the truffles just before serving.

Sweetened coconut flakes provide sweet, rich flavor while also adding dramatic visual contrast to the dark chocolate bites.

Toasted almonds add some crunch, nutty flavor, and a nice golden hue. Chop the almonds, then roll the truffles in the nuts to coat.

Sugar & spice make for a sweet surprise. Simply mix ¼ cup sugar with 1 tsp. of your favorite spice blend (like Chinese Five Spice).


Heat chocolate and butter in a bowl set over a pan of barely simmering water over low until nearly melted.

Combine cream, corn syrup, and vanilla in a Pyrex measuring cup; microwave just until simmering, 1–1½ minutes.

Off heat, pour cream mixture over chocolate mixture, and cover bowl with plastic wrap; let stand 3 minutes.

Gently stir ganache until smooth and incorporated; transfer to an 8-inch square baking dish. Let ganache cool at room temperature, 1 hour, then cover and chill until firm but scoopable and can hold its shape, about 1 hour.

Scoop ganache using a #100 scoop (a heaping 1 tsp. measure) onto a parchment-lined baking sheet; chill 30 minutes.

Roll truffles in preferred coatings; return to prepared baking sheet. Cover truffles; chill until firm, then transfer to airtight containers. Bring truffles to room temperature before serving.


For a creamy ganache, start in the center and gently stir in the cream, just until it’s incorporated.


Scoop the ganache when it’s the texture of soft clay and holds its shape. If it’s too firm, it will crack.

Nutritional Facts

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