Bakers Journal

Recipes > Chocolate
Rogers’ Truffles

Rogers’ Chocolates is known for several different chocolate treats, including its decadent truffles. Many of Rogers’ current recipes are the same ones that Charles Rogers created in 1885 when Rogers’ Chocolates was born. The shelf life for these truffles will depend on storage conditions. They can be stored for up to three weeks at room temperature, for one month in the refrigerator, or indefinitely in the freezer.

Cut chocolate into small pieces and place in a medium, dry, stainless steel bowl. Set aside.

Bring cream to a low boil (watch closely, as it will happen quickly) and pour in chopped chocolate. Let stand for two minutes.

Add vanilla and gently stir until completely incorporated. Do not over-mix. Cover with plastic wrap and store in a cool, dry place for four hours, or overnight if possible.

After cooling, the truffle or ganache should be quite firm. Using a small scoop or teaspoon, portion out bite-sized pieces onto a parchment-lined tray, and refrigerate for 10 minutes. Roll the pieces by hand to create a round shape. Return shaped pieces to the parchment-lined tray.

Melt fondue/baking chocolate and temper. Coat your hands (vinyl gloves will reduce mess) with a thin coating of tempered chocolate and roll individual truffles between your palms to apply a thin layer of chocolate. Return to a clean, parchment-lined tray. To add contrast to the overall look, coat with chocolate and immediately roll in ground chocolate. Stack truffles and serve.


115 grams (1/2 block) Rogers’ milk, dark or white baking chocolate
1/2 cup 35% cream
1/2 teaspoon vanilla
400 grams (2 boxes) Rogers’ Chocolates milk or dark fondue or baking chocolate
150 grams (1 box) Rogers’ sweet ground chocolate (optional, for coating)

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