Ghirardelli Dark Chocolate Truffles | Peri's Place For Recipes

Makes 30 1" Truffles


  • 2 cups chopped 60% cacao bittersweet chocolate
  • 1/3 cup heavy whipping cream
  • 6 tbsp unsalted butter, cut into small pieces


  • 1/3 cup unsweetened Cocoa
  • 3/4 cup finely chopped almonds or pecans (optional)


  1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate. Stir until completely melted and smooth.
  2. Remove from the heat and pour into a shallow bowl.
  3. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  4. Using a melon baller or small spoon, roll the mixture into 1-inch balls.
  5. Roll each ball in the cocoa or nuts.
  6. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.