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Chocolate Truffles

Chocolate Ganache with Brandy and Coated in Cocoa Powder


1 cup heavy cream [240 mL]
12 oz semisweet chocolate (grated or finely chopped) [340 g]
4 tbsp unsalted butter (at room temperature) [57 g]
1 tbsp brandy [15 mL]
1/2 cup unsweetened natural cocoa powder [50 g]









In a saucepan over medium-high heat, heat 1 cup of heavy cream until very hot / steaming, but not quite simmering.

Remove from heat and stir in 12 oz of semisweet chocolate (grated or finely chopped) and 4 tbsp of unsalted butter (room temperature) until they are melted and the mixture is smooth.

Add 1 tbsp brandy and whisk until a smooth ganache forms. Transfer this mixture into a bowl, cover with a lid or plastic wrap, and refrigerate for about 1 hour, or until it's firm.

When the ganache is firm, line a rimmed baking sheet with parchment paper. Scoop level tablespoonfuls of the chilled chocolate ganache and place on a prepared baking sheet. Chill these rough balls in the fridge for 10 minutes.

Add 1/2 cup of unsweetened natural cocoa powder in a bowl. Using your hands, shape each tablespoonful of ganache into a ball.

Roll the ball in cocoa powder and return to the parchment paper-lined baking sheet. Do this with all the chocolate balls.

Refrigerate the formed truffles for at least 1 hour or more to firm up again. Remove them from the refrigerator 15 minutes before serving. This makes about 30 to 40 truffles. Enjoy!

Ube Crinkle Cookies.JPG
Ube Crinkle Cookies.JPG
Ube Crinkle Cookies.JPG
Ube Crinkle Cookies.JPG
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