Chocolate Truffles

I used to make chocolate truffles every Christmas, but once life got too busy with kids I found that it was too time consuming to have to roll each ball by hand.  Now with the Meatball Master, I can easily make 32 truffles in a flash!

This recipe is just a guideline for an easy truffle base, you can add all types of flavorings to this base such as almond extract, liqueur, peppermint extract, vanilla etc.


  • 35 oz Dark Belgian Chocolate, chopped into small pieces
  • 6 tbsp unsalted butter
  • 1 3/4 cups heavy cream


  1. Place chopped chocolate and butter into medium sized, microwave safe bowl.
  2. Bring heavy cream to a simmer and pour over chocolate, let sit for 2 minutes.
  3. Stir the chocolate mixture, if not melted all the way place in the microwave* and heat on high in 30 second increments until completely melted.  Stir in between each 30 second interval.  
  4. Pour the mixture into the Meatball Master**, spread evenly then place the lid on top to seal.  Place in the fridge or freezer for at least 2 hours.  
  5. Once chilled, roll the truffles in desired coatings such as cocoa, chopped white chocolate, coconut flakes, chopped nuts.
  6. Truffles can be frozen for up to 6 months before and after being rolled in coatings.

* If you don't have a microwave, you can place the bowl over a pot of simmering water and stir until completely melted.

** If you do not have a Meatball Master, you can form truffles by using a small cookie scoop or teaspoon to scoop out the chilled truffle mixture into the coatings.