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  • 1/2 cup Cass-Clay Heavy Whipping Cream
  • 10 ounces high quality 60% cacao bittersweet or semi-sweet chocolate, coarsely chopped
  • 3 tablespoons butter
  • Powdered sugar

Cranberry-Pistachio Variation

  • ½ cup chopped dried cranberries
  • ½ cup finely chopped shelled, roasted, salted pistachios for garnish, if desired

Spicy Maple Variation

  • 2 teaspoons maple extract
  • 1 teaspoon chili powder
  • Chili powder for garnish, if desired
How to:
  1. Place whipping cream and chopped chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth (3 to 4 minutes).  Remove from heat; stir in butter until melted.  Stir in selected variation ingredient(s), if desired.  Place mixture in bowl; cover.  Refrigerate at least 3 hours or until firm.
  2. Dust hands with powdered sugar. Working quickly using a sturdy spoon, shape about 1 tablespoonful truffle mixture into ball; roll in powdered sugar (or pistachios if making Cranberry-Pistachio variation).  Place on waxed paper or parchment paper lined plate.  Repeat to make about 24 truffles.  Truffle mixture will be soft; repeat dusting hands with powdered sugar as needed.
  3. If making Spicy Maple variation very lightly sprinkle with chili powder as garnish, if desired. Store refrigerated.