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Playing Heather Bertinelli’s Dark Chocolate Truffles


  • 1 cup semi-sweet chocolate chips, plus 1 pound (about 2 2/3 cups) for coating
  • 1/2 cup heavy cream
  • 1/4 teaspoon kosher salt
  • Unsweetened cocoa powder, for dusting


Serves: 40 to 50 truffles


Place the 1 cup chocolate chips in a heatproof bowl.

In a small saucepan, bring the cream and salt to a boil. Pour the hot cream over the chips and let sit for 30 seconds. Stir until the chips are completely melted and blended with the cream. This is the ganache. Refrigerate for at least 4 hours and up to overnight so that the ganache firms up enough to be scooped and formed into truffles.

In a double boiler or in the microwave, melt the 1 pound chocolate chips for coating. Line a baking sheet with parchment paper.

This gets messy but if you want to make truffles the way I do, here it is: Spread the dusting mixture (cocoa, coconut, or nuts) out on a second rimmed baking sheet. Scoop the ganache mixture out using a melon baller and roll into balls. Dip both your hands in the melted chocolate, coating your palms. Roll the truffles between your chocolaty hands to make a thin layer of coating. Then, drop the coated truffle into the dusting mixture and shake the pan to roll it around. Leave all the truffles in the dusting mixture until you are done coating and wash your hands. 

Transfer the truffles to the parchment-lined baking sheet to set. Let set at room temperature then store in an air tight container in the refrigerator.