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Delicate Chocolate Truffles

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This is the ideal recipe for extreme milk chocolate truffles or borderline semisweet chocolate.  By extreme milk chocolate, I mean chocolate that has a minimum of 30% cocoa butter. Tahitian vanilla works well with milk chocolate because of its fruity, floral flavor.


Delicate Chocolate Truffles



12 ounces milk or light semisweet chocolate such as Guittard’s Kokoleka chocolate, chopped

1/2 cup heavy whipping cream

1 tablespoon Rain’s Choice pure Vanilla Extract or 1 teaspoon Vanilla Bean Paste

Unsweetened cocoa powder, finely chopped nuts, chopped, toasted coconut, finely chopped chocolate or other medium to roll truffles in.


Using a food processor, pulse chopped chocolate until it is finely chopped. If doing by hand, use a large knife and chop chocolate very fine.

In a small, heavy saucepan, heat the cream until hot and bubbles form around the edges. Remove from heat and allow to sit for a minute. Add chocolate all at once, shaking the pan so that the chocolate sinks into the cream. When the pieces are soft, stir with a rubber spatula until the ganache is smooth and thoroughly blended. Add vanilla and stir to incorporate.

Pour into bowl. Loosely cover the mixture and refrigerate, stirring occasionally until the ganache holds its shape, 30 minutes to 1 hour.

Line a baking sheet with parchment or waxed paper. Anchor the sheet with a damp towel or tape. Using a melon baller or pastry bag, create truffles that are about 3/4 of an inch in diameter. Refrigerate until firm, about 30 minutes.

Roll each chocolate truffle gently in your hands, then roll in cocoa powder, nuts, coconut, etc. until covered. Store in an airtight container in the refrigerator for up to one month.

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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