Lunchbreak: Chocolate truffles and details on the 17th annual Homewood Chocolate Fest

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Barb Haggerty, owner of Confections and Homewood Chocolate Fest baking demonstrator



Homewood Chocolate Fest

Feb. 16 from 11 a.m. to 2 p.m.

H-F Park District Auditorium

2010 Chestnut, Homewood, IL

Bakers can still enter the bake off – deadline is Feb. 12 (today).

Entry form HERE.


Chocolate Truffles


1/2 cup ( 8 oz.) heavy whipping cream

1 cup *semi-sweet chocolate chips

*or 1 cup chopped bittersweet chocolate *or 1 cup milk chocolate chips *according to preference

Chocolate Truffle Coating Options

1 cup ( 8 oz ) chocolate of your choice, chopped for melting.

Chopped nuts of your choice, toasted in oven 350 degrees for 8 minutes chopped fine

Unsweetened Cocoa powder for rolling Powdered sugar


FOR TRUFFLE BASE: In metal bowl set over saucepan of simmering water, combine chocolate of your choice and cream. Stir until smooth. Cover bowl and chill several hours or overnight until firm.

Line a rimmed baking sheet with parchment paper. Roll 2 teaspoons truffle base between fingertips into a ball. Roll in cocoa powder. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about an hour.


Stir chocolate in metal bowl over saucepan of simmering water just until melted.

Using a fork, dip truffles in melted chocolate, rolling to coat, letting excess chocolate drip off.. Transfer back to pan. Repeat with remaining truffle. If coating in nuts, roll in nuts after melted chocolate. If coating in Cocoa or powdered sugar omit rolling truffles in melted chocolate. Roll in cocoa or powdered sugar. Chill until firm. Store in an airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

Makes about 24

*Use your imagination with ingredients….. add 3 Tablespoons liquor to ganache before chilling (Frangelico, Baileys, Kahlua, Bourbon, Rum)

Mint….add 1/2 tsp. Peppermint extract to the ganache mixture

PB&J: Add 2/3 cup strawberry jam to the ganache and process till smooth before chilling. Roll in 2 cups ground salted peanuts. Peanut Butter: Add 2/3 cup peanut butter to ganache mixture. Roll in melted chocolate.



  1. Use good quality chocolate……don’t use generic brand
  2. Use the type of chocolate you prefer: Bittersweet Chocolate ( 70% cocoa) for dark chocolate lovers
    1. Semi-sweet Chocolate Milk Chocolate White Chocolate
  1. 3. You can use one type of chocolate in the truffle base and another as coating
  2. 4. Be careful not to burn the chocolate as it melts. Simmer stirring constantly just till melted.
  3. 5. Work quickly so the chocolate coating doesn’t harden.
  4. *Use your imagination with ingredients.



Latest News

More News