Creamy, rich, and impossibly smooth, chocolate truffles are one of those luxurious treats that feel fancy yet are surprisingly simple to make at home. With just a handful of ingredients and a little patience, you can create confection-shop quality truffles in your own kitchen. Whether you’re gifting them, serving them alongside dessert boards, or indulging in a bite of bliss after dinner, these truffles deliver an unforgettable melt-in-your-mouth experience.
Table of Contents
Chocolate Truffles Recipe
Prep Time:
20 minutes (plus chilling)
Cook Time:
5 minutes
Total Time:
2 hours 25 minutes
Servings:
20 truffles
Calories:
Approx. 95 kcal per truffle
Ingredients
- 8 oz (225 g) high-quality dark chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
- 1/8 tsp fine sea salt
- 1/3 cup cocoa powder for rolling
- Optional coatings: crushed nuts, shredded coconut, or powdered sugar
Instructions
- Warm the cream. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Do not boil.
- Melt chocolate. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over it and let sit undisturbed for 2 minutes.
- Stir until smooth. Gently whisk the mixture until the chocolate melts completely and the ganache becomes silky.
- Add butter & flavoring. Stir in butter, vanilla extract, and salt until fully incorporated.
- Chill. Cover the bowl and refrigerate for 1–2 hours, until the ganache is firm enough to scoop.
- Scoop & roll. Using a teaspoon or small cookie scoop, portion the ganache into balls. Roll quickly between your palms to shape.
- Coat the truffles. Roll each truffle in cocoa powder or your desired topping.
- Serve or store. Place finished truffles in an airtight container and refrigerate until ready to enjoy.
Substitutions & Dietary Swaps
- Dairy-Free: Replace heavy cream with full-fat coconut milk and use dairy-free chocolate.
- Vegan: Follow dairy-free swaps above and choose vegan butter or omit butter entirely.
- Flavor Variations: Add orange zest, espresso powder, or flavored extracts (almond, peppermint) to customize.
- Coating Alternatives: Try toasted sesame seeds, cocoa nibs, or freeze-dried berry powder.
Chef’s Pro Tips
- Use high-quality chocolate (70% cacao works beautifully) for best flavor and texture.
- Chop chocolate finely so it melts evenly without leaving chunks.
- If the ganache becomes too firm, let it sit at room temperature for 10 minutes before scooping.
- Work quickly with cold hands to prevent melting as you roll.
- For ultra-smooth truffles, strain the ganache through a fine mesh sieve before chilling.
Make Ahead, Storage & Reheating
- Make Ahead: Ganache can be prepared up to 48 hours before rolling.
- Refrigeration: Store truffles for up to 2 weeks in an airtight container.
- Freezing: Freeze truffles for up to 2 months; thaw in fridge overnight.
- Serving Temperature: Enjoy them slightly chilled for a firmer bite or room temperature for extra creaminess.
Troubleshooting & Common Mistakes
- Ganache separated? Add 1–2 teaspoons of warm cream and whisk vigorously to emulsify.
- Too soft to roll? Chill longer, or briefly place the bowl in the freezer.
- Chocolate not melting fully? Microwave in 10-second bursts, stirring between rounds.
- Truffles melting in hands? Dust palms with cocoa powder and work faster.
Flavor Pairings & Serving Suggestions
The Best Crumbl Pink Chilled Sugar Cookie Recipe
Decadent Chocolate Truffles
Ingredients
Equipment
Method
- Place the finely chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes to soften the chocolate.
- Gently whisk from the center outward until the chocolate is completely melted and the mixture is smooth and glossy.
- Add the softened butter, vanilla extract, and sea salt. Stir until fully incorporated and the ganache is silky.
- Cover the bowl and refrigerate for 1 to 2 hours, until the ganache is firm enough to scoop.
- Line a baking sheet with parchment paper. Using a teaspoon or small scoop, portion the chilled ganache into small mounds and place them on the sheet.
- Roll each mound quickly between your palms to form smooth balls.
- Place cocoa powder and any desired coatings (nuts, coconut, powdered sugar) into shallow bowls. Roll each truffle in your chosen coating until evenly covered.
- Transfer the chocolate truffles to a clean plate or airtight container and refrigerate until ready to serve.
Notes
Frequently Asked Questions
Can I use milk chocolate instead?
Yes, but reduce the cream slightly since milk chocolate is softer and sweeter.
How long do homemade truffles last?
Up to 2 weeks refrigerated in an airtight container.
Can I ship chocolate truffles?
Yes, but only in cool weather and with insulated packaging.
Do truffles need to be refrigerated?
Yes, to maintain freshness and prevent melting.
What coatings work best?
Cocoa powder, nuts, coconut, powdered sugar, or chocolate sprinkles.
Can I add alcohol?
Absolutely! 1–2 teaspoons of rum, brandy, or Grand Marnier works beautifully.
Conclusion
These luxurious chocolate truffles prove that gourmet treats don’t have to be complicated. With simple ingredients and a few expert techniques, you can craft silky, indulgent confections perfect for celebrations, gifting, or savoring all year long. If you loved this recipe, explore more delicious creations in our dessert collection and share your truffle variations with us!
For more on chocolate science and food safety, visit the educational resources available at fsis.usda.gov.