Dark Chocolate Truffles Recipe

5 from 12 votes

Dark Chocolate Truffles Recipe

These dark chocolate truffles are made with just 3 ingredients and can be rolled in all sorts of various toppings! You can keep them as only chocolate or add in various flavorings. Once the truffle mixture is made, simply chill it and then roll into balls.

Prep Time30

Cook Time0

Chilling Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 75kcal

Author: Heather Perine

Ingredients

8 ounces bittersweet (or semi-sweet) chocolate. roughly chopped
1 tablespoon unsalted butter, softened
4 ounces (1/2 cup, 120 ml) heavy cream
¼ cup (up to 1/2 cup) toppings, *see note

Instructions

Chop chocolate. With a serrated knife, finely chop the chocolate (you want it in small pieces so it melts easily into the heavy cream). Transfer to a medium bowl. Add the tablespoon of butter on top of the chocolate. Set aside.
Heat cream. Heat the heavy cream in a saucepan over low heat (or you can do this in your microwave for 30 seconds (you may need to heat it longer - I heat in 15 second intervals a time). You want the cream very hot, steaming, but NOT boiling.
Combine chocolate and cream. Pour the hot cream over the chocolate. Do NOT stir it. Let the mixture sit for 5 minutes. If adding flavoring (see note below), add it now. Then stir, using a spatula, until the mixture is smooth.
Refrigerate. You can keep the chocolate mixture in the same bowl to refrigerate or pour the chocolate mixture into a shallow pan (I use my 8x8 baking pan) so it firms up faster. Refrigerate for about 1 hour until firm (if you keep it in the mixing bowl, it will take longer).
Shape into truffles. Line a baking sheet with parchment paper (or you can use wax paper, or a silicone baking mat). Remove the pan from the fridge and using a tablespoon scoop, scoop the truffle mixture into tablespoon amounts. You can wear gloves to do this (recommended), or lightly coat your hands in cocoa powder (can still be a bit messy!), roll the truffles into smooth balls.
Coat the truffles. Prepare small bowls of your toppings. Roll each truffle into the desired toppings. You want to coat them right after rolling them, so the truffles don't dry out otherwise the toppings won't stick. For certain toppings, you may need to lightly press them to get them to adhere to the truffle.

Video

Notes

Extract/Flavoring your truffles: After you’ve added the cream and let the mixture sit, you can add a flavoring (extract or oil )if you want. Extracts can be strong so I would recommend no more than a ½ teaspoon of any extract and then stir the mixture together. But you can omit this if you want, or use less.
Toppings: You can coat truffles in all sorts of delicious things! Try coating in dark cocoa powder (not unsweetened), powdered sugar, nuts (I like to toast and finely chop mine), candy canes (finely chopped), sprinkles, or coat in tempered chocolate. You will need about ¼-½ cup depending on the topping you choose. Nutrition facts do not reflect toppings addition.
Chocolate: I recommend using chocolate bars as opposed to chocolate chips as some brands have stabilizers in them which can prevent the ganache mixture from setting up properly. Do not use white chocolate as it does not contain cocoa butter and will not set up properly. And if you're using milk chocolate then use 2 tablespoons less cream as it contains milk.
Freezing: Freeze for 3 months, and thaw in the refrigerator overnight before enjoying. You can freeze truffles with our without toppings.
Make ahead: You can form the truffle mixture and refrigerate up to 3 days. When ready to shape into truffles, allow the mixture to sit at room temperature for several minutes in order to able to scoop them.
Storage: Chocolate truffles should be kept in a single layer in an airtight container for up to 2 weeks, in the fridge.
Heavy cream: You cannot replace with half and half or milk as the truffles won’t set up. But you can use full fat canned coconut milk (not the kind in the refrigerator aisle).
Rolling the truffles: You want the mixture firmed up before you start. Then wear gloves, or roll your hands in cocoa powder. The colder your hands are the better, warm hands will soften the mixture up too much!
Servings: I would not recommend doubling the recipe, but instead making two separate batches. But you could easily cut the recipe in half and make less servings if needed.
Troubleshooting:
- Chocolate is greasy/separating: Heavy cream was too hot.
- Won’t thicken: Used wrong ingredients - make sure to use chocolate bars, not chips. And use heavy cream (see substitution).
- Sticky to roll: Coat hands in cocoa, or wear gloves. Or refrigerate the mixture a little longer.
- Coatings won’t stick: Truffles may have dried out. Re-roll the truffles by mashing the mixture again in your hands and forming again into balls and then coat.

Nutrition