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Cook It Kosher

Decadent Chocolate Truffles

Decadent Chocolate Truffles

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It’s been a full five years since I started blogging here, and I’m celebrating with these simple but show-stopping, decadent chocolate truffles.


Chocolate truffles are basically a stiff ganache which is formed into balls and rolled in various toppings. Because the chocolate is front and center, make sure you use a good quality chocolate. Definitely stay away from anything “chocolate flavored”.



I’ve used coconut, cocoa powder, freeze dried raspberries, and finely ground pistachios. Chocolate-coconut is a classic combination, as is chocolate-raspberry. By using the freeze-dried raspberries (which I blitzed into a powder), the topping adds a remarkable tartness that works well with the richness of the chocolate. The coconut and the raspberry are definitely the ones I would most recommend.


With some simple boxes, these truffles can also make elegant gifts. Perhaps for a Chanukah party, or in a few months’ time for Purim.


Truffle Ingredients

  • 3 cups dark chocolate chips, or chopped chocolate
  • 1½ cups heavy cream
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt

Toppings

  • Freeze-dried raspberries, blitzed into a powder in a food processor or blender
  • Cocoa powder
  • Desiccated coconut
  • Finely ground salted pistachios

Directions

  1. Pour the chocolate chips into a large bowl.
  2. Heat the cream over medium heat until just below boiling.
  3. Pour the cream over the chocolate chips and let sit for five minutes.
  4. Whisk the mixture until smooth. Whisk in the vanilla and salt and freeze for about two hours until firm. If the mixture is still too soft to roll into balls, freeze for another hour or two.
  5. Use a melon-baller or measuring spoon to scoop out evenly sized amounts of chocolate and roll into round balls.
  6. Dip the balls into the toppings, place on a plate or baking sheet in a single layer and return to freezer to firm up. Store in the fridge or freezer.
  7. It’s important to work quickly and efficiently so the mixture doesn’t warm up and become too soft work with. Try to roll the truffles quickly, and work in small batches if necessary, so that they get back into the fridge or freezer quickly.

Yields: 30-40 truffles


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Chaya Mushka January 13, 2018

BS"D Hi! Ty for the recipes! So, they need to stay refrigerated? Because, if we leave then as a Purim gift, they might be sitting outside for a few hours, and will they turn into mush? Reply

Miriam Szokovski January 15, 2018
in response to Chaya Mushka:

They should be ok out for a few hours, unless it's particularly hot. Reply

Susan Levitsky January 12, 2018

Decadence from enjoying a delicious dessert is not a Jewish concept. We are supposed to partake of and enjoy all the good things that God has given us. Chocolate is one of them. Reply

S January 10, 2018

Is There a way to make this pareve? Reply

Miriam Szokovski January 15, 2018
in response to S:

Yes! Use, full-fat coconut milk (from a can). Reply

Patricia January 9, 2018

Dear Miriam, decadent is the perfect word for this recipe. Oh my. I will have a hard time waiting to taste one of these truffles. Thank you so much for the simple and doable recipe. Reply

Pet Belgrade January 9, 2018

Good evening Miriam, these recipes are very interesting. Reply

Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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