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L.O.V.E.'s Dark Chocolate Truffles


4 oz. Unsweetened Chocolate

4 oz. Semi-Sweet Chocolate

½ Cup Whole Cream

3 Tbsp. L.O.V.E.'s Raspberry Balsamic


Topping Options:

Cocoa Powder

Powdered Sugar

Chopped nuts

Shredded coconut

PB2 Powdered Peanut Butter



First, place a small pot on LOW heat on the stove. Chop the chocolate into pieces and place in the pan. Stir constantly while slowly melting the chocolate. Once melted and smooth, turn the heat OFF, but keep the pan on the burner and keep stirring constantly. Add the cream and Raspberry  Balsamic vinegar and stir until smooth. Cover the pot and place in the refrigerator for one hour. After cooled for one hour, scoop the truffles into portions. (Small paper soufflé cups work the best, or just make small "drops" of spoonfuls onto a plate). Place back in the refrigerator for an hour.  Thirty minutes before you are ready to hand-roll your truffles, place the portioned chocolates on the counter to rise in temperature. Using gloves, roll the portioned chocolate between your hands into a ball. Then, roll the truffle balls in your toppings of choice to coat. Place on a serving platter and enjoy!


Tips: Drizzle L.O.V.E.'s Blood Orange Olive Oil & Raspberry Balsamic on the platter before you plate the truffles for a striking and delicious presentation!

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