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Prep Time
5 mins
Total Time
2 h 25 m
Makes
36 small truffles

Ingredients

1/2 cup
35% whipping cream
125 mL
1 tbsp
sugar
15 mL
pinch salt
10 oz
Semi-Sweet Chocolate Chips & Chunks
284 g
1 cup
cocoa powder
250 mL

Method

Step 1
Combine cream, sugar and salt in a saucepan over low heat. When bubbles form around the edges of pan, turn off the heat. Don’t boil. Let steep for 5 min.
Step 2
Stir in chocolate chips until melted and smooth. Transfer chocolate mixture to a clean container, cover and refrigerate until firm (approx. 2 hours).
Step 3
Sift cocoa powder onto a plate. Using cool hands, gloves or a melon baller, shape chocolate mixture into small balls and roll in cocoa to coat. Transfer to a parchment paper-lined baking tray and refrigerate until firm. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 truffle)
Calories:
60
Fat:
3 g
Saturated Fat:
2 g
Carbs:
6 g
Fibre:
1 g
Cholesterol:
5 mg
Protein:
1 g
Sodium:
10 mg