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Date Night Truffle

Dustin Vance of Dorinda’s Chocolates shows us how to make a delicious Date Night Truffle and a delightfully-dairy hot cocoa! Watch the video to follow along and don’t forget to upload a picture and tag @NevadaMilk and @LibertyFoodandWine when you try it out for yourself!

Date Night Truffle


  • 3/4 cup whipping cream
  • 1 cup + 1 tbsp 70% chocolate callets
  • 1 oz trimoline (optional - or sub with corn syrup)
  • 1 oz glucose (optional - or sub with corn syrup)
  • 1/3 cup butter


  • Add whipping cream and glucose to saucepan and bring to roiling boil.
  • Pour cream over 70% chocolate and let sit for 2 minutes.
  • Fold in butter and let ganache crystallize.
  • Put in piping bags, let sit for approximately 30 minutes.
  • Pipe out onto sheet pan into small mounds or into silicon mould & allow to cool overnight or cool in refrigerator for maximum 2 hours.
  • Once cooled, roll into balls and roll in cocoa powder. Can be substituted with coconut flakes, crushed nuts, etc.


  • Both trimoline and glucose act as invert sugars and can be substituted with corn syrup. Going for something a little more healthy? Completely remove sugars, but keep in mind this reduces shelf life.
  • This is a simple ganache and can be used for many different bases of truffles. Try putting flavors in the heavy cream, coffee grounds, lemon juice, etc
  • Substitute white chocolate for dark chocolate callets but use 300g instead of 250g
  • For a longer shelf life roll ganache mounds in a layer of desired tempered chocolate -- this gives the truffle a harder outer shell and keeps the inner ganache fresh.
Recipe courtesy of Dustin Vance, Dorinda’s Chocolates.