Bergamot Scented Chocolate Truffles

by Betsy Carnie

Make these ahead of time and store them covered in the fridge for an easy and always-available dessert for guests.


  • 1⁄2 cup cream
  • 6 oz. semi-sweet chocolate, finely chopped such as Taza 60% or 70% cocoa
  • 1 Tbsp. butter
  • 3 or 4 drops essential oil, such as bergamot or lavender (optional)
  • 1/4 cup cocoa powder
  • What you need:
  • 1 melon scooper
  • 1 loaf pan
Bergamot Scented Chocolate Truffles

Elizabeth Cecil

Heat cream in a saucepan until it starts to simmer. Turn off heat and add chocolate, butter and essential oil. Whisk until chocolate is completely melted and the mixture is smooth. Pour into the loaf pan and refrigerate for 3 hours. Scoop chocolate into roundish shapes using a melon scooper, and dust with cocoa powder. Return truffles to fridge until about an hour before you serve them.