Chocolate Truffles

Chocolate Truffles

Yield: 144 pieces/12 dozen


  • 3 lb. semi-sweet chocolate morsels
  • 12 oz. butter
  • 8 oz. confectioner's sugar
  • 12 oz. frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
  • 1 oz. almond, brandy, or rum extract
  • 0.5 oz. vanilla
  • 4 oz. cocoa**

Total approximate weight: 5 lb., 5.5 oz.

*6.8 oz. dried egg yolk mixed with 5.1 oz. water

**Variation: Omit cocoa. Roll balls in finely chopped nuts, crushed toffee bars or candy pieces, sweetened coconut flakes, or dip in melted chocolate shell coating.


  1. Melt chocolate and butter in steam-jacketed kettle or double-boiler.
  2. Stir in sugar, then eggs, 3 oz. at a time.
  3. Cook and stir to 150° F.
  4. Remove from heat; stir in extracts. Refrigerate until firm.
  5. Use #70 scoop (scant 1 tablespoon) to portion. Roll into balls, then in cocoa.

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Main Dishes