It doesn’t get easier or more impressive than this Chocolate Truffles Recipe! The truffles are rich and creamy, include just 4 ingredients and your choice of coatings, and they’re great for any occasion!

Chocolate truffles in a white bowl

One of my favorite treats is chocolate. Most days I’ll eat a square or two of my favorite dark chocolate to satisfy my cravings, but some days I pull out all the stops.

Chocolate mousse is one of my favorite chocolate desserts, but it involves a few extra steps and a lot of chilling time.

When I want something deep, dark and chocolatey fairly quickly, I turn to this Chocolate Truffles Recipe.

These truffles are rich and creamy, really easy to make, and they satisfy the biggest chocolate cravings.

They make an impressive dessert or homemade gift…..if I’m up to sharing any, that is. 🙂

Dark chocolate truffles in a white bowl

Why you’ll love this recipe:

  • Dark chocolate truffles are rich, creamy and can be rolled in your favorite coatings.
  • These truffles just a few ingredients and about 30 minutes of hands on prep.
  • They’re an easy no bake dessert that makes an impressive treat or homemade gift.
  • They keep for up to 2 weeks in the refrigerator or the freezer for up to 3 months.

Recipe ingredients

Chocolate truffles recipe ingredients

Ingredient notes

  • Chocolate. Be sure to use good quality chocolate baking bars or wafers. For this recipe, use chocolate with a cocoa content of at least 50% (this includes semi-sweet and bittersweet chocolate). Keep in mind that the darker the chocolate, the less sweet your chocolate truffles will be. Milk chocolate and white chocolate cannot be substituted here as they include more cocoa butter, therefore they require less cream.
  • Cream. Use heavy cream or heavy whipping cream as they have the appropriate fat content. Do not use regular milk or half and half. Full fat coconut milk is a good substitute.
  • Butter. The butter is completely optional, but adding 1-2 tablespoons makes the truffles even creamier.
  • Vanilla. This is another optional ingredient. It adds nice balance to the chocolate flavor, and can be substituted with your favorite extract such as orange, peppermint and more.
  • Coating(s): I rolled my chocolate truffles in a variety of coatings, including unsweetened cocoa powder, chopped peanuts, chocolate sprinkles and coconut. Anything goes here — choose your favorite coatings!
  • Optional add-ins: Instead of vanilla extract, add a tablespoon or so of alcohol or liqueur for a boozy twist.

How to make this recipe

The foundation for this easy chocolate truffles recipe is chocolate ganache, but the ratio of cream and chocolate is not 1 to 1.

Less cream is added to the chocolate so that the mixture is firm enough to be rolled into balls. A bit of butter is also added to make these truffles even creamier.

Pro tip: Rolling truffles can be quite messy, so once the mixture has been portioned onto the baking sheet, chill it for up to 10 minutes or so until it’s easier to roll.

See the recipe card below for full instructions.

How to make chocolate truffles
  1. Place the finely chopped chocolate and butter in a medium sized heatproof bowl.
  2. Warm the cream until it starts to simmer around the edges and pour evenly over the chocolate, then add the vanilla extract. Let stand 1-2 minutes.
  3. Stir the mixture slowly for 1-2 minutes until emulsified and smooth.
  4. Refrigerate the ganache for 1-2 hours until firm enough to scoop.
  5. Using a 1 1/2″ cookie scoop or melon baller, scoop the ganache into 2 teaspoon sized portions and place on a parchment lined baking sheet, then roll into balls. If the ganache is hard to roll, refrigerate for 10 minutes until it’s easier to handle.
  6. Once rolled, roll the truffles into the coating(s) of your choice.
Dark chocolate truffles rolled in coatings on a baking sheet

FAQs

What makes a chocolate truffle?

These dark chocolate truffles start with a chocolate ganache base, which is simply good quality chopped chocolate and warm cream stirred together slowly until emulsified.

The ganache for truffles includes less cream, which makes the ganache firm enough for rolling.

From there, roll the chocolate truffles in your favorite coatings, including cocoa powder, chopped nuts, sprinkles or coconut.

How long do homemade chocolate truffles keep?

Store chocolate truffles in an air tight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.

If chilled, place the truffles at room temperature for 20-30 minutes or so to soften prior to serving as they taste better at room temperature.

Can I freeze homemade chocolate truffles?

It may affect the texture slightly, but these dark chocolate truffles may be frozen in an air tight container for up to 3 months.

To thaw, store in the refrigerator overnight and let stand at room temperature to soften before serving.

Recipe notes

  • Pro tip: Rolling truffles can be quite messy, so once the mixture has been portioned onto the baking sheet, chill it for up to 10 minutes or so until it’s easier to roll.
  • Be sure to use good quality chocolate baking bars or wafers. For this recipe, use chocolate with a cocoa content of at least 50% (this includes semi-sweet and bittersweet chocolate). Keep in mind that the darker the chocolate, the less sweet your chocolate truffles will be. Milk chocolate and white chocolate cannot be substituted here as they include more cocoa butter, therefore they require less cream.
  • Chop the chocolate into 1/4″ pieces or smaller to ensure that they melt properly. If there are any stubborn bits of chocolate that won’t melt, heat it in the microwave at 50% power for 15-20 second intervals, stirring slowly in between each interval until smooth.
  • Store truffles at room temperature for up to 3 days, in the refrigerator for up to 2 weeks. They’re best at room temperature, so if they’re chilled, let them soften at room temperature before serving.
  • Freeze chocolate truffles in an air tight container for 3 months. Thaw overnight in the refrigerator.
Dark chocolate truffles with bite out of top truffle

More chocolate recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Chocolate truffles in a white bowl

Chocolate Truffles Recipe

This Chocolate Truffles Recipe is so easy to make, and yields decadent, creamy truffles that are worthy of any occasion. Roll in your favorite coatings for an impressive dessert or homemade gift!
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Ingredients

  • 8 ounces quality bittersweet or semi-sweet chocolate bars or baking wafers finely chopped into 1/4" pieces or smaller
  • 2 tablespoons unsalted butter cubed; butter is optional but it adds creaminess
  • 1/2 cup heavy cream or heavy whipping cream do not use milk or half and half; full fat coconut milk may be substituted
  • 1 teaspoon vanilla extract optional; sub with your favorite extract
  • cocoa powder, peanuts, coconut, chocolate sprinkles, for rolling optional

Instructions 

  • Place the finely chopped chocolate and butter in a medium heatproof bowl.
  • Heat the heavy cream over medium heat until bubbles form and it begins to steam, about 2 minutes. Remove from heat and pour evenly over the chopped chocolate, then add the vanilla extract if using. Let stand for 1-2 minutes or until the chocolate has softened.
  • Once the chocolate has softened, stir slowly until smooth and emulsified, about 1-2 minutes. If there are any stubborn pieces of chocolate that won't melt, place the bowl in the microwave and heat at 50% power for 15-20 seconds to soften and stir slowly until smooth.
  • Place the bowl in the refrigerator for 1-2 hours until firm enough to roll.
  • Line a large rimmed baking sheet with parchment paper. Using a cookie scoop or melon baller, scoop the truffles into 2 teaspoon portions and place on the prepared baking sheet. Roll into balls. If the ganache is to sticky to roll, chill in the refrigerator for 10 minutes or so until it's easier to handle.
  • Roll the chocolate truffles into the desired coating(s) and serve at room temperature. Enjoy!

Notes

  • Pro tip: Rolling truffles can be quite messy, so I recommend chilling them for 10 minutes or so after scooping them onto the baking sheet to firm them up before rolling.
  • Be sure to use good quality chocolate baking bars or wafers. For this recipe, use chocolate with a cocoa content of at least 50% (this includes semi-sweet and bittersweet chocolate). Keep in mind that the darker the chocolate, the less sweet your chocolate truffles will be. Milk chocolate and white chocolate cannot be substituted here as they include more cocoa butter, therefore they require less cream.
  • If your ganache is grainy or broken, see the FAQ’s section in my post How to Make Chocolate Ganache.
  • Store truffles at room temperature for up to 3 days, in the refrigerator for up to 2 weeks. They’re best at room temperature, so if they’re chilled, let them soften at room temperature before serving.
  • Freeze chocolate truffles in an air tight container for 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 2truffles, Calories: 161kcal, Carbohydrates: 10g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 17mg, Sodium: 29mg, Potassium: 118mg, Fiber: 2g, Sugar: 7g, Vitamin A: 214IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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