I took a class on chocolate truffles and was amazed at the endless ideas to decorate truffles.  For Chocolate Truffles recipe, click HERE.

Truffles can be rolled on sprinkles that resembles the holiday’s theme (top left corner).  They can be rolled in coconut and then dipped in white chocolate (white one on lower left corner),  rolled in coconut only (lower left corner) or simply just dipped in rich dark chocolate (or milk chocolate, your preference).


For heart truffle shown below: I used coating chocolate (perfect for melting and molding) and poured over a transfer sheet (design is colored cocoa).  Allow to set for a bit and use a cookie cutter to make chocolate cut outs (heart shape).  Place a cut-out on the bottom, top with chocolate truffle using a piping bag, and top with another cut-out to sandwich the truffle filling.  Voila!!


The picture below shows a chocolate truffle dipped in dark chocolate.  Allow to cool and with a decorator brush green gold luster dust… beautiful!!!  The ripple design was made by using a dipping spiral tool.


Truffle rolled on colored crystal sugar.



It seems that chocolate truffles do not fall in the category of cake decorating.  I thought this recipe will teach you how to make truffles than you can use to place on top of chocolate cakes.  I have some nice ideas for decorating cakes with truffles, but no pictures to show you.  I will try to make one soon so I can share with you.  Meanwhile, you can decorate your truffles to match any holiday- check pictures.

  • 1/2 pound (8 oz.) of bittersweet chocolate
  • 1/2 pound (8 oz.) of semisweet chocolate (to lighten the bittersweet chocolate)
  • 3 tablespoons of unsalted butter
  • 1 cup heavy cream
  • 1 tablespoon of coffee (*optional* to bring the chocolate flavor out)
  • 1/8 cup brandy
  • 2 tablespoons of good vanilla extract
  • Dutch processed cocoa powder (about half a cup) to roll truffles in
  • Click HERE for full Chocolate Truffle Recipe