7 Days 9am - 8pm EST
Toll Free: 866-528-5252
We ship within the entire United States and to Canada.
All prices are in $US.
For US Shipping Information
For Canadian Shipping Information Click Here
All orders ship from
Alpharetta, Georgia, USA
This marbled chocolate truffles recipe couldn't be easier!
This recipe uses couverture chocolate that requires tempering. If you do not wish to temper your chocolate Click Here
8 oz. WHITE Chocoley V125 Couverture Chocolate (no tempering in this recipe)
8 oz. DARK Chocoley V125 Couverture Chocolate (no tempering in this recipe)
1/2 cup whipping cream
1 tsp. vanilla
1 Tbsp. butter or margarine
2 Tbsp. of your favorite liquer (optional but advisable!)
3/4 cup powdered sugar
Melt white chocolate with 1/4 cup of the whipping cream and the vanilla in heavy, medium saucepan over low heat, stirring constantly.
Pour into 9-inch square pan and refrigerate.
Melt dark chocolate chips with butter and remaining 1/4 cup whipping cream in heavy, medium saucepan over low heat, stirring constantly.
Whisk in liquer.
Pour dark chocolate mixture over refrigerated white chocolate mixture.
Refrigerate for about 1 hour until mixture is fudgy, but soft.
Shape about 1 tablespoonful of the mixture into 1 1/4 inch ball. To shape, roll mixture in your palms.
Place balls on waxed paper or Heavy Weight Dipping Sheets.
Sift confectioner's sugar into shallow bowl. Roll balls in powdered sugar. If sugar won't stick because truffle has set, roll between your palms until outside is soft.