• 145 grams (5.1 ounces) heavy cream (33% fat)
  • 175 grams (6.2 ounces) bitter (dark) chocolate
  • 20 grams (0.7 ounces) glucose syrup
  • 20 grams (0.7 ounces) butter
  • 10 grams (0.35 ounces) cherry cognac
  • 5 grams (0.2 ounces) vanilla paste


  • Medium Saucepan

    Perfect for bringing cream and vanilla to a boil; opt for a heavy-bottomed pan to prevent scorching.

  • Mixing Bowl

    A heatproof mixing bowl is essential for ensuring your chocolate melts evenly and smoothly.

  • Blender

    A hand blender works great for mashing the truffle mixture to the perfect consistency; immersion types save on cleanup time.

  • Refrigerator

    Allows the truffle mix to set perfectly at a consistent, cool temperature overnight.

  • Baking Sheet and Parchment Paper

    Use these for shaping and setting your truffles; the parchment paper keeps them from sticking.

  • Glazing or Tempering Setup

    A double boiler works wonders for tempering chocolate or preparing a smooth glaze.


Step 1

1. In a saucepan, bring the cream and vanilla paste to a boil. Add the glucose syrup and mix well.Tip: Stir continuously to prevent the cream from scorching at the bottom.

Step 2

2. Pour the hot cream mixture over the chopped dark chocolate. Let it sit for a minute, then stir until the chocolate is fully melted and smooth.Tip: Use a heatproof silicone spatula for easy stirring and to scrape down the sides of the bowl.

Step 3

3. Allow the mixture to cool slightly, but ensure it remains above 104°F (40°C). Then, mix in the butter until fully incorporated.Tip: Make sure the butter is at room temperature so it blends smoothly.

Step 4

4. Add the cherry cognac and blend the mixture with an immersion blender for a silky texture.Tip: The immersion blender helps create a smoother emulsion and eliminates any lumps.

Step 5

5. Transfer the mixture to a shallow container and refrigerate overnight until it stabilizes (ideally at 41-61°F or 5-16°C).Tip: Cover the container to prevent any fridge odors from affecting the truffles.

Step 6

6. Using a spoon, shape the truffles into desired sizes and coat them with glaze or tempered chocolate.Tip: For a quick coating, use a chocolate glaze with a bit of vegetable oil to make it easier to work with. For longer storage, coat the truffles with tempered chocolate.


Imagine this: a platter of your homemade truffles, each decadent morsel glistening under soft candlelight. Serve them alongside fresh berries and a scoop of vanilla bean ice cream to elevate the experience. Alternatively, pair your truffles with a glass of aged red wine or a cup of rich espresso to balance the sweetness. These truffles also make a thoughtful gift; simply place them in a decorative box lined with wax paper, and tie it up with a luxurious ribbon for a heartwarming touch. For those who enjoy a bit more texture, consider rolling your truffles in finely chopped nuts or shredded coconut before letting them set. This added crunch makes for an exceptional contrast with the creamy interior, giving each bite an extra layer of delightful surprise.


Making this recipe gluten-free is a breeze. Ensure that your chocolate and vanilla paste are certified gluten-free, and you're good to go. If you're aiming for a vegan version, substitute the cream with coconut cream and the butter with a vegan butter alternative. Opt for a dark chocolate that's dairy-free and use agave syrup in place of the glucose syrup. Even cherry cognac has vegan options—so no one has to miss out!


  • How do I know if my truffle mixture is at the right temperature?

    Use a kitchen thermometer to make sure the temperature does not exceed 104F (40C). This ensures the butter blends smoothly without melting.

  • Why should I let the truffle mass stabilize in the fridge overnight?

    Resting in the fridge allows the flavors to meld together and gives the truffle mixture the perfect consistency for shaping.

  • Can I use milk chocolate instead of bitter chocolate?

    Yes, but keep in mind milk chocolate is sweeter and may alter the truffle's flavor. Adjust the sweetness to your preference.

  • How do I temper chocolate for the coating?

    To temper chocolate, melt two-thirds of your chocolate in a double boiler, then slowly add the remaining third and stir until fully melted and glossy.

  • Why is my truffle mixture too sticky to shape?

    This can happen if the mixture is too warm. Chill it for an additional 15-30 minutes in the fridge to firm it up before trying again.

  • How long can I store these truffles?

    Truffles coated in tempered chocolate can be stored in an airtight container for up to two weeks, while those with glaze are best consumed within three days.

Nutrition facts

Rich chocolate truffles with cognac
Recipe Yield:15 truffles
Calories:Approximately 85-100 calories per truffle
Calories (Min - Max):85 - 100
Total Fat:6g
Saturated Fat:3.5g
Total Carbohydrate:8g
Total Sugars:6g