Project Description


  • 165g heavy whipping cream
  • 250g dark chocolate
  • 30g brandy OR latte macchiato liqueur OR Pina Colada liqueur
  • Orange truffles-omit liqueur, add 2 drops orange essential oil


  1. Bring the cream to a full boil.
  2. Pour over chocolate and stir to melt.
  3. Stir in flavor.
  4. Chill until firm enough to scoop using a #100 scoop.
  5. After scooping, use gloved hands to roll each truffle quickly into a round ball. They will not be perfect.
  6. If they soften up, chill again until firm.

Finishing Ideas

  • Roll brandy truffles in Dutched cocoa.
  • Roll mocha truffles in a combination of powdered sugar and espresso powder.
  • For Pina Colada, roll in unsweetened coconut.
  • For orange truffles, roll in powdered sugar.

Punky’s Tips

  • Each recipe makes about 40 truffles using a #100 scoop.
  • Keep truffles refrigerated for a week or freeze for a month. Bring to room temperature to serve.