Making chocolate truffles for Valentine's Day

CHARLOTTE, NC (WBTV) - Ayla Zimanek from Johnson & Wales University demonstrates how to make Chocolate Truffles. Please find the recipe below:

Chocolate Truffles (Yields 30 - 35 truffles)


  • 10 ounces bittersweet chocolate, chopped fine
  • 3 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/2 cup Dutch process cocoa powder, finely chopped nuts, confectioners' sugar and/or toasted coconut,  for coating truffles
  • 8 ounces semisweet or bittersweet chocolate, chopped fine
  1. Gather all ingredients and equipment.
  2. Place the 10 ounces of chocolate and butter in a metal bowl over a pot of boiling water to create a double boiler. Continue to scrap the sides of the bowl with a rubber spatula
  3. Once the chocolate is melted, pour the heavy cream and corn syrup into the bowl and mix until combined. The mixture should be smooth and creamy.
  4. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
  5. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  6. Remove from the refrigerator and shape into balls.
  7. Place the cocoa powder, nuts, and/or toasted coconut each in its bowl and set aside.
  8. Roll the balls into the various coatings in accordance to what you like.
  9. Place the truffles on a parchment paper lined cookie sheet.

10. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.

11. Enjoy!