An original recipe by Chef Caroline Schiff
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Category: Truffles, bonbons and candies
Yields about 24 truffles, depending on size
Difficulty: Medium


3 1/2 oz. heavy cream
1 TBSP corn syrup
2 TBSP softened butter
1 tsp sea salt 
9 oz. Jivara 40% Milk Chocolate
1 TBSP Cognac

Chocolate Coating
12 oz. Guanaja 70% Dark Chocolate

2 cups Cocoa Powder 




  • Place the Jivara 40% Milk Chocolate in a heatproof bowl and set aside. Bring the cream to a boil in a small pot. Pour the hot cream over the Jivara 40% Milk Chocolate and allow it to sit for two minutes, then stir vigorously with a spatula to combine.
  • Mix in the corn syrup, butter, salt and cognac until smooth and uniform. You just made ganache! Cool to room temp. Transfer the ganache to a pastry bag or a plastic bag. Seal it and transfer to the fridge, letting it chill and thicken overnight.
  • Snip a ½” opening in the bag. Line a sheet tray with parchment paper, “glueing” it down with a little bit of the filling. Then proceed to pipe little drops of the filling, about 1 ½ teaspoon worth. If the chocolate starts to get too soft, just put it back in the fridge for a bit to firm up. The ideal consistency to pipe at is something like creamy peanut butter, just as a reference point.
  • Chill the centers on the tray overnight, then roll each one into a ball, pinching them a bit if needed to get a round shape. They don’t need to be perfect spheres and handling them too much will cause them to melt, so move quickly don’t worry about being perfect here. Transfer the balls to the freezer on the tray for at least an hour or overnight.


Chocolate Coating:

  • In a small pot bring 3” of water to a simmer. Place the Guanaja 70% Dark Chocolate in a heat proof bowl and place it over the simmering water to melt, stirring occasionally.


  • Place the Cococa Powder in a shallow tray or baking pan and spread it out into an even layer. Once the chocolate has melted, remove it from the heat and stir it continuously for two minutes.
  • Using two forks, quickly dip and roll each chilled center into the dark chocolate and then directly into the cocoa powder, letting it sit for 30 seconds in the powder before rolling it around to coat. I like to shake the pan of cocoa powder with my hands to circulate the truffle. It creates a great texture on the outside and keeps my hands a bit cleaner. Repeat with all the centers. Rolling them all around together in the cocoa. If at any point the centers start to feel a bit soft, return them to the freezer.
  • Store the finished truffles in a container in the fridge, they’ll keep for up to two weeks! The Guanaja 70% Dark Chocolate shell is sturdy enough to pile them on top of each other, and they’re delicious both chilled and room temperature.