Before we get started, you should know that tempering chocolate is the difficult part of this process. When I teach this truffle lesson in Chocolate 101 at our downtown location (18 S Barstow St.), we spend a good chunk of time going into the step-by-step process of tempering. But in this amount of space I cannot. So you can either take the class or find one of the many breakdowns available online.

Another disclaimer: some of these ingredients are hard to find in our area (good dark chocolate, invert sugar, etc.). If you have problems tracking anything down, our store has them and we’ll gladly sell you some to make truffles at home.

Now for the recipe, which is in fact our most popular truffle, the Double Chocolate with Cocoa Nibs.

What You Need:
  • 2/3 cup heavy whipping cream
  • 1/4 cup corn syrup (or 1/3 cup invert sugar)
  • 1/2 cup herb or liqueur of your choice (or 1 tsp spice or 1/2 tsp vanilla bean)
  • 2 ¾ oz milk chocolate (1/2 cup)
  • 6 ¼ oz dark chocolate (1 cup)
  • 7 Tbl unsalted butter at room temperature
  • 1# tempered chocolate 
  • 5 Tbl cocoa to roll truffles in

• If using a fresh herb (like mint), chop coarsely and add to a small saucepan with the cream and corn syrup (or invert sugar). You may also choose to use coffee or vanilla beans, or maybe a licqueur, depending on what flavor you’d like the truffle to be.

• If using vanilla bean, split and scrape out seeds into cream mixture, add bean and continue / if using a spice, add spice to cream mixture and continue.

• Bring to a boil over medium high heat.

• Remove from heat and cover with plastic wrap and set aside to cool. When cool, transfer to container, cover, and refrigerate overnight.

• The next day, line the bottom and sides of an 8” square baking pan with plastic wrap.

• Put both chocolates in a medium stainless steel bowl and set over a pot of water on medium low heat barely bringing the water to a simmer.

• Stir occasionally until the chocolate melts. Do not let the chocolate get too hot. If you have an instant-read thermometer, it should read around 112º-115º. While the chocolate is melting, strain the cream through a fine mesh sieve into a small saucepan. Heat the cream to the same temperature as the chocolate, around 112º-115º.

• Pour the cream into the chocolate and blend with an immersion blender or whisk making sure you get all the way around the bowl until the ganache becomes thick, shiny, and looks like pudding.

• Add the butter. Blend until it is completely incorporated. The ganache will become duller looking and slightly less shiny.

• Pour the ganache into the pan and spread it to all corners with a small off-set spatula. Tap pan on the counter a couple of times to get out some air bubbles.

• Let the truffles set at room temperature for 2 hours or until firm then cover with plastic wrap over night or until firm.

• When firm, lift plastic to remove truffles from the pan and place on a cutting board. Use a knife that you have warmed with warm water then dried off with a towel to cut truffles into 1” squares.

• Roll truffles with cocoa powder or dip squares as they are in tempered chocolate. Enjoy!