These are a delicious and unusual variation of typical dark chocolate centers – they are worth trying.

 Makes about 50 small truffles

Center Mixture

12 ounces Swiss milk (30 to 40% cocoa solids) chocolate, cut into1/4-inch pieces

1/2 cup heavy whipping cream

1 tablespoon very soft butter

1 tablespoon light corn syrup

1 tablespoon orange or raspberry liqueur


12 ounces of the same chocolate as the truffle centers, or dark chocolate, cut into 1/4-inch pieces

1 cups alkalized (Dutch process) cocoa powder mixed and sifted with 1 cup confectioners’ sugar

  1. Place the chocolate in a heatproof bowl and set over the pan of hot, not simmering, water.  Stir occasionally until the chocolate is melted.  Remove the bowl from the pan, dry the bottom of the bowl and set aside.
  2. In a small saucepan, bring the cream to a simmer.  Remove from heat and set aside 5 minutes.  Whisk the cream into the chocolate, then whisk in the butter, corn syrup, and liqueur, one at a time.  Set aside to cool until firm.
  3. To form the truffles, fit a pastry bag with a 1/2-inch plain tube, then line a cookie sheet with parchment or wax paper.  Using a stand mixer with the paddle attachment or a hand mixer, beat the truffle center mixture for about 30 seconds, or until it lightens visibly in color.  Pipe out 3/4-inch spheres, holding the end of the bag above the pan so a small sphere of the mixture emerges.  Chill one hour.
  4. While the centers are chilling melt the remaining chocolate as for the center mixture and cool it to about 90 degrees.  Sift the cocoa/sugar into a small roasting pan.
  5. To coat the truffles, dip your right hand in the cooled chocolate and pick up a center with your left hand.  Place the center in the palm of your hand and rub the chocolate around the center to cover it.  Drop the center into the cocoa and use a fork to push it to the other end of the pan.  Repeat with the remaining centers.
  6. After all the centers have been coated, chill them in the cocoa for half an hour.  Carefully lift the truffles from the cocoa and place a few at a time in a strainer.  Roll them around in the strainer over the pan of cocoa to release excess cocoa from the surface of the truffles.
  7. Place the truffles in paper cases or in layers separated by wax paper in a tin or other container with a tight-fitting cover.  Store in a cool place and bring to room temperature before serving.  The chocolate on the outside of the truffles will keep the centers intact at room temperature.  Freeze for longer storage.