A Truffle Accident

sorbet truffles

Doesn’t a truffle accident sound like the best sort of accident? That’s completely what this was actually: I became entranced by a recipe that was supposed to make dark chocolate sorbet. It called for an ice cream machine, which I don’t have, but there were also directions for bakers sans-such-machine so I gave it a go. When I got to the part where I was supposed to stick it in the freezer and let it begin to form into a sorbet, I was overcome by an irresistible Augustus Gloop moment and plunged my hand in the pot. The consistency was truffle perfection and was, in the end, the most beautiful truffle accident:


  • 4.5 oz. water
  • 2 oz. extra-fine baking sugar
  • 6 oz. dark chocolate (add more if mixture isn’t thick enough with 6 oz.)
  • pinch of salt
  • 1 tsp. coffee or vanilla extract (optional)
  • toppings (coconut or nuts)


  • Slowly bring the water and sugar to a boil and stir to ensure all the sugar is dissolved.
  • Turn off the heat but leave the pot on the burner and mix in the chocolate. I used about 6 to 7 ounces but you sort of have to eyeball it until the mix stops looking watery and runny and starts looking like smooth chocolate. **I also used 70% cocoa dark chocolate**
  • Add the salt and the optional extract. **I couldn’t taste the extract too strongly so if I made it again I might add 2 tsp. worth if you really want that additional flavor**
  • Take the pot off the burner and allow to cool just slightly. Stir contents.
  • Then comes the fun messy part!


  • Take a small bit of the chocolate and roll it in the palm of your other hand to form a ball **this is the trickiest part, if the chocolate cools too much, it will start to harden and won’t roll well so work fast! If it gets too sticky and hard to work with, turn the burner on low and warm the chocolate up a little bit again **
  • Roll the truffle-balls in whatever topping you desire, I used coconut for some and walnuts for the others.

truffle sorbetcoconut sorbet truffles

I kept mine in the freezer until ready to serve and then served them on a piece of parchment to help reduce the sticky factor. These truffles are the only ones I’ve seen that don’t use globs of butter and cream so another bonus…they’re healthy! (?) sorta, but hey, its a truffle. 

recipe inspired via

– <3 A.