Classic Chocolate Truffles

Servings: 18Chocolate Candies


  • 4ounces bittersweet chocolate, chopped into ½-inch pieces
  • 4ouncesMexican chocolate, chopped into ½-inch pieces
  • 1/2cup whipping cream
  • 1/2cup unsweetened cocoa powder
  • 1/2cup sugar


Place the chocolates in a food processor and pulse until finely chopped (it should look dusty, like cocoa.)  Measure the cream into a microwave-safe cup and microwave at 100% until steaming, about 1 minute. Turn on the food processor and slowly pour in the cream. Process until the chocolate is completely smooth, about 1 minute, then scrape it into a pie pan or similar dish and flatten it to about ¾ inch thick. Cover with plastic wrap and refrigerate until barely firm, 30 to 45 minutes.

            While the chocolate mixture is chilling, clean the food processor and measure in the cocoa powder and sugar. Pulse until the two are combined but you can still feel the grain of the sugar, and transfer to a large, flat plate.

Use a pair of small spoons or a small ice cream scoop to scoop out roughly-shaped balls of chocolate about ¾ inch in diameter (about 1 ½ teaspoons chocolate) and transfer them to a baking sheet. (Don’t let balls touch—they’ll stick together.)  Continue until all chocolate is used. One by one, roll each into balls, then roll in cocoa and sugar mixture to evenly coat. Store the truffles in a single layer in a sealed container in the refrigerator.  Let warm to room temperature before serving.


  1. I cannot find Mexican chocolate so was wondering what to substitute. We have organic fair trade chocolate bars with varying percentages of cacao in them. I’m guessing bittersweet would be the 88% chocolate bar and the Mexican substitute would be around 48% cacao. Would a 8 ounces 70% cacao bars work for this?

  2. I went to the link, but didn’t see bittersweet or Mexican chocolate. I’m sure it’s there and I just don’t know what I should be looking for exactly. I think I saw you make these on a PBS show.

  3. Warning: after seeing the linked Mexican chocolate, and its very high price, we used Nestles Abuelita chocolate sold in US supermarkets to make a hot chocolate beverage. Do not do that!

    The ganache did not firm up. It was like thick pudding. We read that a failed ganache can be rescued by adding a high cocoa-content chocolate. I melted and added a 4.4 oz bar of 70% cocoa bar intended for eating/sweetened. It helped a lot, but next time I would add an additional 1-2 ounces. The Mexican chocolate taste was still very present.

    1. I used Ibarra which is made from
      Mexico but it’s right next to the nestles Mexican chocolate and mine firmed up fine. I personally don’t even like putting nestles one in my mole.

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