Filled Chocolate Truffles 

Ingredients: 

175g semi-sweet chocolate, good quality 

15 mL margarine, room temperature 

10 mL whipping cream 

30 mL base (can use melted chocolate, peanut butter, etc.) 

1-3 drops flavouring oil (optional) 

Method: 

Set up a double boiler on stove and simmer water 

Melt around 75% of your chocolate, noting the temperature 

Meanwhile, chop up remaining chocolate into small pieces 

Remove chocolate from heat when the temperature reaches 115-120oF (46oC) 

 Add the rest of the chocolate into the melted chocolate so as to cool it down (called seeding) 

Chocolate is ready to use when temperature reaches 89o

F (32oC) 

    Using a paint brush/silicone brush, coat the inside of the chocolate molds until you cannot see 

through the plastic. Chill in freezer for 5-10 minutes. 

While molds are cooling, make the filling. Cream together margarine, whipping cream, and 

chosen base until smooth and free of lumps 

Filling should be thin enough to squeeze through a piping bag/modified Ziplock bag 

  Remove molds from freezer. Squeeze filling into the molds, making sure not to overfill 

Place back into the freezer for around 2 minutes. 

    Heat melted chocolate back up to 89oF (if it has started to harden in bowl) 

Remove chocolate molds from freezer. Cover the molds in remaining melted chocolate 

Scrape excess chocolate from molds 

Return chocolate truffles to the freezer for 15-20 minutes