Recipe courtesy of Knipschildt Chocolatier
Episode: Chocolate
The Classic Truffle and the Coconut Truffle
1 hr
1 hr
about 6 pounds truffles
1 hr
1 hr
about 6 pounds truffles


For the Classic Truffle:
  • 1 quart heavy cream
  • 250 grams sugar
  • 2 pounds 70 percent dark chocolate, finely chopped
  • 1/4 pound butter
For the Coconut Truffle:
  • 25 ounces heavy cream
  • 250 grams sugar
  • 2 pounds white chocolate, finely chopped
  • 1/4 pound butter
  • 4 tablespoons toasted coconut
  • Melted chocolate, for dipping
  • Cocoa powder, for rolling
  • Toasted coconut, for rolling


For the classic truffle: Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.

The coconut truffle: Same procedure as above, but add toasted coconut to the mixture.

For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.

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