Only Easy: Chocolate Truffles

When I say these are “only easy” I really mean it! This is a kid-friendly dessert and the variations are endless! When I made these with my students, we tried to keep it simple. We imagined “chocolate” served at a dinner thrown by His Majesty King David Kalakaua aka The Merrie Monarch at Iolani Palace in 1875, could possibly have been truffles.

This is the menu from Iolani Palace. Soooo cool!

Kalakaua’s Chocolate Truffles


8 oz. semi-sweet chocolate chips
½ C. heavy cream
Coatings: pa’akai (Hawaiian salt), dutch processed cocoa and shredded coconut


1. Heat the cream. Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until steaming.

2. Cover the chocolate in the cream to melt. Pour the hot cream over the chocolate chips and set aside for 5 minutes.

3. Whisk until smooth. Whisk the cream and chocolate together until smooth and shiny.

4. Pour the ganache into a shallow pan and refrigerate for 30 minutes. Pour the ganache into a shallow pan or baking dish, such as an 8×8-inch baking dish. Refrigerate until firm, about 30 minutes.

5. Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into 1-ounce portions (about 2 tablespoons each). Roll the balls between CLEAN hands until smooth and place on a sheet pan lined with parchment. Refrigerate for a few minutes while preparing the coatings.

6. Coat the truffles. For best results, pour the coatings into small dishes or bowls. Dip and roll the truffles in the coatings. The pa’akai can be sprinkled just on the top of a truffle, NOT rolled!

7. Storing and serving the truffles. These truffles keep best in the refrigerator. Remove from the refrigerator about 30 minutes before serving.

That’s it, only easy!

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