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  • Ready Time : 0 min



    Basic truffles:

    • 12 ounces bittersweet chocolate
    • 2 tablespoons butter or margarine
    • 1 (8-ounce) container non-dairy whipped topping
    • 2 tablespoons good-quality liqueur

    Additional flavor options:

    • 1 teaspoon orange zest
    • 1 teaspoon granulated coffee dissolved in 1 tablespoon water
    • 4 teaspoon grounded roasted hazelnuts
    • 4 teaspoon grounded roasted pistachios
    • ¼ cup grounded frozen or fresh berries


    1. Prepare the basic mixture. Melt chocolate and margarine in the microwave. Add non-dairy whipped topping and beat with a handheld whisk until a smooth and shiny cream forms. Add liqueur or any desired additional flavor.
    2. Let mixture set at room temperature until it is thick enough to pipe little lumps onto parchment paper. Pipe lumps onto parchment paper and refrigerate for 20 minutes to set. Gently roll each lump into a round ball with your hands (I do it with gloves).
    3. To decorate, roll each truffle in cocoa powder or melt 10 ounces bittersweet chocolate with 3 tablespoons oil. Spoon the chocolate over the truffles to coat.

    About Efrat Libfroind


    Efrat Libfroind, highly acclaimed pastry chef and graduate of elite international cooking schools, is a sought-after lecturer in Israel and abroad whose recipes appear regularly in Binah magazine and the English-language Hamodia. She speaks on a wide range of culinary themes, from food technology to gourmet cuisine. Her creations are renowned for their intricate, award-winning designs. For more about Efrat, visit her website.




    4 Responses to Truffles

    1. avatar says: EK


      I tried this truffle recipe. It came out beautiful and was easy to work with. However, it came out very bitter, i was wondering what i can do to make it sweeter. I would like make it for purim so please respond asap.

      Thank You,

    2. Try a semi sweet chocolate instead of bittersweet.

    3. avatar says: elana

      can this be made in advance and frozen?

      • I don’t think these can be frozen it would affect the quality, but you can probably make it at least 2 days in advance and keep in the fridge.

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