Follow Cookwork on Twitter
Follow Cookwork on Facebook

Buttery Bittersweet Wisconsin Mascarpone Truffles



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


4 oz. finest quality bittersweet chocolate, chopped
4 oz. finest quality milk chocolate, chopped
2/3 cup heavy cream
2 tbsp. sugar
1/2 cup Wisconsin Mascarpone, at room temperature (about 4 oz.)
1 tbsp. Grand Marnier or other favorite liqueur
1 cup finely ground pecans or walnuts


  1. 1
    Place all ingredients except the nuts in a medium bowl. Set bowl on pan of simmering water; do not allow bowl to touch water. (Or place in top of double boiler). Heat until melted, smooth and warm. Watch closely and stir often. Remove from heat, cover and refrigerate overnight.
  2. 2
    Working quickly, roll refrigerated mixture into smooth 1" balls. Place on parchment or waxed paper. Roll the truffle balls in the finely ground nuts. Refrigerate for up to one week. These truffles are very soft; they must be cold for shaping and rolling. Remove from refrigeration about 10 minutes before serving. Refrigerate any remaining truffles.
  3. 3
    Coating option: Melt 6 oz. best quality dark or semisweet chocolate in bowl over pan of simmering water. Roll the truffle balls in the chocolate to evenly coat. If desired, then roll in ground nuts.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading