RECIPE: Valentine’s Day Chocolate Truffles

This recipe was originally found on, but it is no longer available there.  Here it is:

Yield: 48 – 64 truffles, depending on preference of size

1 pound semisweet chocolate, coarsely chopped, preferably Valrhona or Callebaut (I use low-carb dark chocolate found at Trader Joe’s)

5 ounces unsalted butter, cubed (10 Tbsp)

1/8 teaspoon salt

2 egg yolks

1/2 cup boiling water

For Mint: add 6 drops of doTerra Peppermint essential oil

1/3 cup Dutch process cocoa powder (Droste) for rolling. I find that the cocoa ends up being the first thing you taste, so it’s a matter of taste. Try it. It can help keep the truffles from sticking together if you store them jumbled together.

  1. Line an 8X8″ pan with foil
  2. Melt chocolate, butter, salt over low heat stirring until smooth, about 10 minutes. Transfer to a food processor.
  3. Place the yolks in a bowl and while whisking constantly, slowly pour in 1/2 cup boiling water. Work carefully and keep whisking
  4. Pour egg mixture through a strainer into the food processor bowl with the chocolate
  5. Purée until smooth
  6. Pour into prepared pan and smooth with an offset spatula. Chill at least one hour until firm
  7. Invert chocolate block onto cutting board. Remove foil and cut into 48 – 64 squares. Toss each into cocoa powder and arrange on parchment to firm and chill.

Keep cool and dry, or freeze.

Cook’s Note: With so few ingredients the quality of chocolate and cocoa powder is crucial. Better quality produces better truffles. If you like, add a tablespoon of liqueur such as Sambuca, Framboise, Kahlua or grappa for that subtle something extra.

One response to “RECIPE: Valentine’s Day Chocolate Truffles

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