Recipes If you look at published recipes for truffles, you will find that they vary widely. Even those that supposedly make the same kind of truffle share only the main ingredients. Furthermore, the relative proportions of the main ingredients can differ greatly. This especially applies to the proportion of cream and butter to chocolate.  Some bittersweet chocolate truffles have recipes that call for as much as 1 cup of cream and 1/2 cup of butter per pound of chocolate.  As a guideline I try and keep the total amount of heavy cream and butter to one cup per one pound of chocolate. For example 3/4 cup of heavy cream would be teamed up with 1/4 cup of butter to equal one cup.  More heavy cream added produces a softer truffle.  The exception to the one cup rule is when adding nuts or dried fruit to the truffle.  Instead increase the heavy cream  to a full cup keeping the butter at 1/4 cup.  The nuts and or dried fruit ground into small pieces make a more solid truffle. Recipes Basic Bittersweet Truffles 1 pound bittersweet chocolate 1/2 cup heavy whipping cream 1/2 cup unsalted butter 1 teaspoon pure vanilla This creates a firm truffle which is better for warm weather. But be careful when you chill the mixture because it can become very hard to form into rounds.  Basic Milk Chocolate Truffles 1 pound milk chocolate 3/4 cup heavy cream 1/4 cup unsalted butter 1 teaspoon pure vanilla This recipe makes a sweeter and softer truffle. Better made in cold weather, they are softer and so you need to chill the mixture well before shaping. If  you want a firmer truffle add nuts or dried fruit to the mixture or reduce the cream to 1/2 cup.