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Robert Linxe Truffles

Cocoa TrufflesThese truffles are truly amazing. I made them this year for my family for the holidays and they were gone in a flash.

Usually, when someone looks at truffles, they think they would be way too hard to make, but really they are one of the easiest bakery items to make, I promise.

This recipe is by Robert Linxe, and his truffles are the best I have ever tasted. It is wonderful that he is will to share his recipe with us.

When making truffles, I suggest wearing either medical gloves or really thin dish washing gloves. You can purchase them from either a grocery store or a drug store. You might think I am crazy for telling you this, but trust me, it is worth it. Use your bare hands, if you want too, but the gloves will be totally worth it, if you choose to wear them.

ETA: In truffles, even more than in other things, the quality of your chocolate is all important. I recommend Valhrona or Callebaut, depending on what’s easier for you to find… I get my Valhrona online, and Callebaut at Whole Foods. I prefer Valhrona for the truffles.

Deb from Smitten Kitchen also did Linxe’s truffles:

I have made truffles several times, and this is the recipe I use. It always turns out well.

  • 10 ounces bittersweet chocolate, chopped fine
  • 3 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 cup brandy
  • 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
  • 8 ounces semisweet or bittersweet chocolate, chopped fine


Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.Chocolate Dipped Truffles

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

While you are waiting for your mixture to cool, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down; you could also use a double broiler; that is what I do. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. I use a very small ice-cream scoop to dip into the batter, then I shape the mixture into a ball.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at Cookiestime into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Try these:

The only difference between these (French truffles) and chocolate covered ones is a coating of chocolate instead of powdered sugar/cocoa. For that you just melt some chocolate in a double-boiler and carefully coat each truffle. If you want them to sit flat, then place them on parchment paper to set and if you want them round I'd suggest a wire rack or something. As long as it sets quickly, you'll be just fine. The biggest tip I can give you is to have COLD hands! If it starts getting messy, dip them in ice water and dry them off as often as you need to.


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Reader Comments  (9)

Donna's Stuff & More
Donna's Stuff & More | January 10th 2012 at 1326238214

Ah, pictures are worth a thousand words - I see why you wear gloves! Thanks for posting! ;-D
Victorian Rose Inc
Victorian Rose Inc | January 10th 2012 at 1326238592 - in reply to DonnasStuffMore

Thank you for stopping by Donna. I appreciate it and your comment too :-) Yes, these can be quite messing, but if you stay organized, they are so totally worth it ~♥~
BeewitchingItems | January 11th 2012 at 1326299112

Sounds delicious! I can certainly see why you recommend wearing the gloves, thanks for sharing
Ayuni Gifts of the World
Ayuni Gifts of the World | January 11th 2012 at 1326306584

Yum. I will save this recipe and try it next time I want to impress somebody!
Victorian Rose Inc
Victorian Rose Inc | January 11th 2012 at 1326307182

You are very welcome Beewitching and yes, Ayuni, they are messy, but so very easy to make and so very impressive. You will get lots of oohs and awes with these ~♥~
LatinaTurk | January 11th 2012 at 1326316067

Oh Oh~running to your home right now~~~~~~~~ I used to make truffles too and sell them. Valentine's was our BIG BIG sales. Chocolate covered strawberries too, and beautiful candy bouquets. Yummy blog....mum mum mum....
Victorian Rose Inc
Victorian Rose Inc | January 11th 2012 at 1326321853 - in reply to turkishmarket-usa

Thank you Lynn ~♥~ I really need to make some more and take pictures of them before they all get eaten ~♥~ | January 22nd 2012 at 1327237083

Makes me wish I liked sweets. My sister, on the other hand, would demolish the entire plate. Beautiful.
Victorian Rose Inc
Victorian Rose Inc | January 22nd 2012 at 1327286921 - in reply to catsmom

Thank you ~♥~

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