Think you know AARP? What you don't know about us may surprise you. Discover all the 'Real Possibilities'

Contests and

Dream Vacation Sweepstakes

10 weeks. 10 amazing trips. Seize your chance to win!
See official rules. 


most popular



Your Life Calling

Make Truffles with Jane Pauley

Jane joins chocolatier Antoinette Little in the kitchen.

Jane Pauley joins chocolatier Antoinette Little in the kitchen to create the signature “Jane truffle” – silky chocolate ganache covered in hazelnuts. See Jane satisfy her sweet tooth, and follow the recipe below to try it out at home.


4¼ oz dark chocolate, chopped

4 oz (112 g) heavy cream

½ oz or 2 teaspoons (14g) light corn syrup

1/16 cup Frangelico

½ oz or 1 tablespoon (14g) salted butter, cubed, soft but not melted

1 ½ cup chopped hazel nuts

1 lb (453g) dark chocolate

Place the chopped chocolate in a medium-size bowl.  Set aside.

Combine the heavy cream and the corn syrup in a small, heavy-bottomed saucepan.  Cook over medium-high heat while continually stirring. 

Once the cream mixture comes to a rolling boil, pour directly over the chocolate and let sit for 2 minutes.  Stir slowly, incorporating all the ingredients, allowing the chocolate to fully melt.  If the chocolate has not completely melted once it is fully incorporated with the hot cream, place the over a double boiler to continue melting.

Using an immersion thermometer placed in the center of the bowl, check the temperature.  Once the ganache has reached 95°F, add the butter and stir well.  Let the ganache sit for 30 minutes, or until it is firm enough to pipe – approximately 75°F.  When it reaches the proper temp, line a baking sheet with parchment. 

Place the ganache into a pastry bag and push it down, applying pressure from the top of the bag.  Deposit small amounts of the truffle ganache onto a baking sheet.  If you do not have a pastry bag, you may drop a teaspoon size on the ganache on the tray. 

Place in refrigerator for an hour.  After one hour’s time, roll each small piped amount into a ball.  Once again, let chill in the refrigerator for approximately ½ hour. 

Place the hazelnuts in a shallow bowl or casserole dish.  Dip the truffle in the tempered chocolate one by one, making sure that they are fully coated.  Immediately after dipping, roll each truffle in the nuts until the truffle is fully covered. 

Let the chocolate fully set before removing the truffle from the hazelnuts.

Photos in opening graphic by Nathaniel Welch.

Topic Alerts

You can get weekly email alerts on the topics below. Just click “Follow.”

Manage Alerts


Please wait...

progress bar, please wait

Tell Us WhatYou Think

Please leave your comment below.

Discounts & Benefits

Norwegian Cruise Lines

Norwegian Cruise Line offers 5% off on select cruises, plus other special offers.

Tanger Outlets

Members receive a free Tanger Coupon Book including up to 20% discount offers.

Life insurance: you are covered rain or shine

Members can convert their assets into guaranteed income for life with AARP Lifetime Income Program from New York Life.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today


5 Weeks to a New Life

How do you resolve differences in a relationship — without fighting? Share your tips in our online community and be eligible to win prizes. Discuss

The Reinvention Group

The Reinvention Group

Ask questions, find support and share information about changing gears in your 50+ years. Discuss


The Coffee Shop

Kick back and enjoy lighthearted conversation among Online Community locals. Discuss