Chocolate Truffles

These rich and creamy Chocolate Truffles are made with silky ganache, rolled to perfection, and coated in cocoa, nuts, or melted chocolate. Elegant yet easy, they’re ideal for gifting, parties, or a decadent treat at home.

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Prep Time 20

Cook Time 5

Total Time 25

Servings: 20 truffles

Course: Dessert, Snack

Cuisine: American, French

Calories: 90

Ingredients Method Notes

Ingredients

8 oz 225 g high-quality dark chocolate, finely chopped
½ cup heavy cream
1 tablespoon unsalted butter optional, for silkier texture
1 teaspoon pure vanilla extract or other flavoring of choice

Optional Coatings:

Unsweetened cocoa powder
Finely chopped nuts pistachios, almonds, hazelnuts
Shredded coconut
Melted chocolate for dipping
Sprinkles or decorative sugar

Method

Chop the Chocolate: Finely chop the chocolate and place it in a heatproof bowl.
Heat the Cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Do not boil.
Make the Ganache: Pour the hot cream over the chocolate. Let sit for 2–3 minutes, then gently whisk until smooth and glossy. Stir in butter and vanilla.
Chill the Ganache: Cover the bowl and refrigerate for 1–2 hours, or until firm enough to scoop but still pliable.
Scoop and Roll: Use a small scoop or spoon to portion the ganache. Roll quickly between your hands to form smooth balls. If soft, chill briefly before rolling.
Coat the Truffles:Roll each truffle in cocoa powder, chopped nuts, coconut, or dip in melted chocolate. Return to the fridge briefly if needed to set.

Notes

Use high-quality chocolate for the best flavor and texture.
If using milk or white chocolate, reduce cream slightly for firmer truffles.
For flavored variations, add liqueurs, extracts, or mix-ins before chilling the ganache.
Truffles can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months.
Dust your hands with cocoa when rolling to reduce sticking.