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Triple Chocolate Truffles

Michele Pesula Kuegler
A decadent treat, perfect for your favorite chocoholic
Prep Time 5 mins
Cook Time 15 mins
Total Time 2 hrs
Course Dessert
Servings 24


  • 1/2 cup heavy cream
  • 1 teaspoon light corn syrup
  • 2 tablespoons butter
  • 8 ounces semi-sweet chocolate chopped
  • 4 ounces semi-sweet chocolate chopped
  • 1/2 cup chocolate sprinkles


  • Combine the cream, corn syrup, and butter in a small saucepan over medium heat; bring to a boil.
  • Add 8 ounces of chocolate; gently swirl the pan.
  • Allow to sit for 5 minutes.
  • Whisk to combine.
  • Transfer to a small mixing bowl, and refrigerate for 15 minutes.
  • Stir mixture, return to refrigerator for 2 more 15 minute periods, stirring after each for a total of 45 minutes.
  • At this point, the mixture will begin to harden more quickly, so the mixture should be stirred every 5 minutes.
  • When mixture is thicker but not hard, remove from refrigerator.*
  • Line a baking sheet with parchment paper.
  • Using a teaspoon, scrape a small amount of mixture from the bowl.
  • Using hands roll into a ball approximately 1 inch in diameter; place on parchment paper.
  • Repeat until all mixture is used.
  • Place baking sheet in refrigerator for 15 minutes.
  • Place remaining 4 ounces of chocolate in a small bowl and microwave in 30 second increments, stirring after each, until melted.
  • Pour sprinkles into a small bowl.
  • After 15 minutes, remove baking sheet from refrigerator. Place individual ball in melted chocolate and roll until fully coated.
  • Using a fork transfer to sprinkles bowl.
  • With clean hand, roll ball in sprinkles; return to baking sheet.
  • Repeat with remaining balls, and refrigerate for 10 minutes to set.


I found that my chocolate mixture reached the thick but not firm stage at 10 minutes.
Keyword candy, truffles