Chocolate Truffles

It's Valentine's Day, why not make some delicious goodies at home. You can do this with the kids or with your loved one. We believe — and maybe you do, too — that the most special gifts are often homemade.


8 oz. dark chocolate chips

1/2 c. heavy or whipping cream (We buy our cream in a returnable glass bottle from Shatto Milk)

3 tbsp. unsalted butter 

Toasted and finely chopped almonds / cashews / pecans

3 tbsp. unsweetened cocoa


  • In a food processor with a knife blade, pulse chocolate until finely ground. In 1-quart pan, heat cream to boil. Add cream to chocolate; blend until smooth. Add butter; blend well.
  • Line 9" by 5" loaf pan with parchment paper. Pour chocolate mixture into the pan. Refrigerate until cool and firm enough to handle, 3 hours.
  • Invert chocolate block onto cutting board. Cut chocolate into 24 (or 12 for larger egg-shaped) pieces. Shape each piece into a ball (or oval for eggs). Roll half the truffles in your choice of either almonds, cashews or pecans and roll the other half in cocoa. Refrigerate up to 1 week, or freeze up to 1 month. Let stand at room temperature 1 hour before serving.