Hot Chocolate Truffle Sticks

Quite some time ago, (like, way over a decade.….) my hus­band and I gath­ered together with some friends, and went to a Christ­mas din­ner at the nicest restau­rant we all could (kind of) afford. I remem­ber at the time think­ing what an extrav­a­gance it was. The food was deli­cious, the dessert divine, and the com­pany happy and gra­cious, but it was the after din­ner cocoa that was unfor­get­table to me. It was served all steamy and creamy, with a hand-crafted mint truf­fle nes­tled next to the ele­gant mug. The waiter explained that it was meant to be dropped into the cocoa to melt and blend with the drink into  après dîner decadence.

Why I was so impressed? I guess because I was young and inex­pe­ri­enced in the ways of food, truf­fles were just becom­ing cool, and man, did I love any­thing mint chocolate!

This is a vari­a­tion on that cup of yum that could be an awe­some way to show your friends/neighbors how much you looooooove them. They are a teensy bit more work than a lot of treats, but so worth it in the end.



Hot Choco­late Truf­fle Sticks

Yield: makes 15 dipped truf­fle sticks


  • 3/4 cup heavy cream
  • 10 oz. good qual­ity bit­ter­sweet chocolate–chopped up
  • –plus–
  • 12 oz. choco­late for dipping–chopped up
  • 15 (6 inch) wooden skew­ers or sucker sticks


  1. Put the 10 oz. chopped choco­late in a medium bowl. Set aside.
  2. In a small sauce pan, warm the cream just until barely bub­bling around the edges.
  3. Pull off the heat and pour into the bowl of chopped choco­late. Let sit 5–7 min­utes before stir­ring. Stir until all the bits of choco­late are melted.
  4. Cover with plas­tic wrap and refrig­er­ate for sev­eral hours.
  5. Using a small cookie scoop, take two level scoops and com­bine and shape into a cube. Set cubes onto a bak­ing sheet lined with parch­ment or a sil­pat liner.
  6. Insert a stick into the cen­ter of each cube and set bak­ing sheet into freezer for sev­eral hours.
  7. When ready to dip, take the 12 oz. chopped bit­ter­sweet choco­late and set in a small heat­proof (stain­less steel or glass) bowl, set over a small pan of barely heated water. Don’t let the water start to boil, or the choco­late will get too hot and be unsuit­able for dip­ping. It’s bet­ter to keep the stove tem­per­a­ture quite low and let the choco­late take more time to melt.
  8. Don’t let any drops of water find it’s way into the choco­late, or it will become unus­able for dipping.
  9. tem­per­ing the chocolate:
  10. You’ll need to take the tem­per­a­ture of the choco­late. It needs to reach 115 degrees F. I use an instant-read meat ther­mome­ter. Once the choco­late has reached this tem­per­a­ture, take the bowl off the heat and let it sit, stir­ring occa­sion­ally until the tem­per­a­ture low­ers to 90 degrees F.
  11. Now the choco­late is ready to use for dip­ping. Take the truf­fle cubes from the freezer. Care­fully dip them in the choco­late, mak­ing sure they are cov­ered to the top of the truf­fle. Set back on the sil­pat lined bak­ing sheet.
  12. Set aside some­where slightly cool to set.
  13. Stir into your next cup of hot choco­late and enjoy.
  14. Pack­age up and give as gifts to your friends.


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  1. Love your blog! Love this recipe/idea! Wondering…for an even more deca­dent expe­ri­ence, if you could take those Williams Sonoma choco­late dipped pep­per­mint sticks for hot choco­late as the stick por­tion of this treat…pretty and edi­ble? So going to make these to give as gifts…and to serve on a cold night in front of the fire for a spe­cial night cap! Thank you!

    • That’s a great idea! So elegant–let us know how they turn out! Merry Christmas!

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