These delicious little morsels—which are stupid-easy to whip up—make the perfect post-dinner treat. And they make the perfect excuse to invite the girls over for an afternoon of truffle making.
Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Chocolate truffles2
Chocolate truffles3
  • Makes 24.Servings


  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup whipping cream
  • 6 ounces bittersweet chocolate, chopped and melted to coat
  • cocoa to coat


Line a baking sheet with parchment paper. Combine semi-sweet chocolate in a medium bowl and set aside. Pour cream into saucepan and heat over medium-high heat.When it comes to a boil, remove and pour over chocolate. Allow to sit for 1 minute, then stir until smooth and set aside to cool. Place cooled chocolate in the bowl of electric mixer and whip until fluffy. Chill in refrigerator for one hour. 

Using mini ice cream scoops or a melon baller, form chocolate into balls. Place onto baking sheet and freeze for about 30 minutes. Melt bittersweet chocolate in a saucepan over medium heat. With a toothpick inserted into ball, dip in melted chocolate and place on clean parchment paper. Allow to set and roll in cocoa powder.