Valentines Chocolate Truffles

Recipe provided by Austin Chef and Corporate Caterer Carlos Crusco  


  • 4 ounces of semi-sweet chocolate – roughly chopped
  • 4 ounces bittersweet chocolate – roughly chopped
  • 1/2 cup of heavy whipping cream

Optional base flavorings:

  • Vanilla Extract (1 teaspoon)
  • Amaretto (1-2 tablespoons)
  • Essenza per Colomba (Chef’s favorite!)

Truffle coatings:

  • Sea Salt
  • Cocoa powder
  • Powdered Sugar
  • Toasted Coconut flakes
  • Finely chopped Hazelnuts, Walnuts, Almonds


  1. In a small, heavy saucepan bring the heavy whipping cream to a simmer.
  2. If using one of the base flavorings, stir it in with the cream.
  3. Place the chocolate in a separate bowl. Pour the cream over the chocolate and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)
  4. Allow to cool, then place in the refrigerator for at least 2 hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a parchment lined sheet pan. Place in the refrigerator overnight.
  5. Roll in your favorite coatings and serve, or place back in the refrigerator until needed. Enjoy!