I perfected a Simple Chocolate Truffles recipe with one unexpected pantry ingredient that changes how they set.

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I’ve been chasing the perfect Chocolate Truffle Dessert for years, and this version actually surprised me. Rich dark chocolate melts slowly into warm heavy cream, and it makes a ganache thats unbelievably smooth, almost too good to believe.

I loved how these Simple Chocolate Truffles feel fancy but are oddly easy to make, like a little secret you can share and pretend took hours. Expect a few messy hands, maybe some burnt patience, but huge payoff.

If you like deep cocoa flavor with a silky center you’ll want to try it, but be warned you might never buy store truffles again.

Ingredients

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Dark chocolate: Rich in antioxidants and iron, gives deep cocoa flavor and creamy sweetness.
Heavy cream: Adds silky texture and fat, makes truffles smooth but higher in calories.
Unsalted butter: Boosts richness and mouthfeel, small protein, mostly saturated fat so use sparingly.
Cocoa powder: Bitter, unsweetened coating, gives extra chocolate punch and some fiber.
Powdered sugar: Pure sweetness, melts on tongue, adds carbs and raises sweetness quickly.
Toasted nuts: Crunchy coating, adds protein, healthy fats and nutty contrast to sweetness.
Shredded coconut: Toasted flakes give chew and tropical aroma, adds fiber and healthy fat.
Vanilla extract: Subtle floral sweetness, enhances chocolate perception with tiny amount, no calories.
Liqueur optional: Optional boozy note, adds aroma and flavor depth but adds sugar and alcohol.

Ingredient Quantities

8 oz (225 g) dark chocolate, finely chopped, 60 to 72% cocoa

1/2 cup (120 ml) heavy cream

2 tbsp (30 g) unsalted butter, room temperature

1 tsp vanilla extract

Pinch of fine sea salt

1 to 2 tbsp liqueur such as rum, brandy or coffee liqueur optional

1/2 cup (50 g) unsweetened cocoa powder for coating

1/2 cup (60 g) powdered sugar for coating

1/2 cup (60 g) finely chopped toasted nuts, almonds or hazelnuts

1/2 cup (40 g) unsweetened shredded coconut, toasted

2 tbsp cocoa nibs or sprinkles for garnish optional

How to Make this

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1. Finely chop the 8 oz (225 g) dark chocolate and put it in a heatproof bowl, set aside.

2. In a small saucepan heat 1/2 cup (120 ml) heavy cream with 2 tbsp (30 g) unsalted butter, 1 tsp vanilla extract and a pinch of fine sea salt just to a simmer, dont let it boil.

3. Pour the hot cream mixture over the chopped chocolate, wait 1 to 2 minutes so the chocolate softens, then stir gently from the center until glossy and fully combined; stir in 1 to 2 tbsp liqueur if using.

4. If the ganache looks grainy or separated, whisk briskly or blitz in a small food processor for a few seconds; if still thick warm gently over a double boiler in short bursts.

5. Cover the bowl and chill the ganache in the fridge until firm enough to scoop, about
1.5 to 2 hours, or speed it up in the freezer for 20 to 30 minutes checking often.

6. Use a small cookie scoop or teaspoon to portion the ganache, roll quickly between your palms into balls; if they stick dust your hands with a little powdered sugar or cocoa, and if they get too soft keep them on a baking sheet and chill again.

7. Prepare coatings: put 1/2 cup (50 g) unsweetened cocoa powder, 1/2 cup (60 g) powdered sugar, 1/2 cup (60 g) finely chopped toasted nuts, and 1/2 cup (40 g) toasted shredded coconut in separate shallow bowls; press each truffle into a coating to cover, or roll and shake off excess.

8. Garnish some truffles with 2 tbsp cocoa nibs or sprinkles by pressing gently on top so they stick, or dust with extra cocoa for a classic look.

9. Store finished truffles in an airtight container in the fridge for up to 10 days, or freeze up to 1 month; let them sit at room temperature 10 to 15 minutes before serving so the center softens a bit.

10. Quick tips: always use good quality chocolate 60 to 72% cocoa, toast nuts and coconut first for better flavor, dont overheat the cream or chocolate, and use room temperature butter so it blends smooth.

Equipment Needed

1. Heatproof bowl for the chopped chocolate
2. Small saucepan for heating the cream and butter
3. Measuring cups and spoons (1/2 cup, tbsp, tsp)
4. Chef knife and cutting board for chopping chocolate and nuts
5. Small whisk or rubber spatula to stir the ganache
6. Small food processor or immersion blender for smoothing if needed
7. Small cookie scoop or teaspoon for portioning truffles
8. Baking sheet lined with parchment paper to chill and re-chill truffles
9. Four shallow bowls for the cocoa, powdered sugar, nuts and coconut coatings
10. Airtight container for storage in the fridge or freezer

FAQ

Q: How do I get a super smooth ganache? A: Chop the chocolate very fine, heat the cream just to a simmer not boiling, pour it over the chocolate and let it sit 2 to 3 minutes so it melts, then stir gently from the center until silky. Add the butter and vanilla at the end. If it looks grainy heat gently over a warm water bath or blitz briefly with an immersion blender, but don't overmix.

Q: Is the liqueur necessary and can I substitute it? A: It's optional. It gives flavor and a softer texture but you can skip it and add an extra 1/2 tsp vanilla or a teaspoon instant espresso dissolved in the cream. If you add too much liquid the ganache may not set, so keep liqueur to 1 to 2 tablespoons.

Q: My truffles are too soft, how do I fix that? A: Chill the ganache until firm before scooping, and if needed add more chocolate next time or use slightly less cream. You can also pop scooped truffles in the freezer for 10 to 15 minutes before rolling to make shaping easier.

Q: What's the easiest way to roll and coat without them melting in my hands? A: Use a small cookie scoop for uniform balls, work fast, and chill scooped ganache on a tray until firm. Dust your palms with cocoa or wear thin gloves, roll quickly, then immediately drop into the coating. Keep coated truffles on a chilled tray.

Q: How should I store the truffles and how long will they last? A: Store in an airtight container in the fridge up to 2 weeks, at cool room temperature for up to 48 hours. For longer storage freeze for up to 3 months; thaw in the fridge before serving so they don't sweat.

Q: Can I make these ahead or freeze them? A: Yes. Freeze uncoated or coated truffles on a baking sheet until solid, then transfer to a sealed bag. To serve move them to the fridge to thaw overnight. Recoating with powdered sugar may be needed if moisture appears.

Chocolate Truffles Recipe Substitutions and Variations

Dark chocolate (60–72%): swap for equal weight of bittersweet or semisweet chocolate, same texture and melt. If all you got is milk chocolate, mix it with a spoon or two of unsweetened cocoa powder to deepen the flavor, it won’t be identical but it’ll work.
Heavy cream: use equal amount of full‑fat coconut milk or canned coconut cream for a dairy free ganache. Or make a quick stand‑in by stirring 3 parts whole milk with 1 part melted butter, works okay in a pinch.
Unsalted butter: use equal amount of solid coconut oil or vegan butter for a dairy free option, or use salted butter but omit the recipe salt so it’s not too salty.
Cocoa powder for coating: swap with powdered sugar, finely chopped toasted nuts, toasted shredded coconut, or crushed cookies for different textures and flavors; matcha powder is a nice unusual option too.

Pro Tips

1) Use proper chocolate and chop it small. Good quality 60 to 72% bars make a smoother, more flavorful ganache, and tiny even pieces melt way more evenly. Weighing your chocolate on a kitchen scale helps avoid a too firm or too soft center, so do it if you can.

2) Heat the cream gently and be patient. Bring the cream to just under a boil, not a rolling boil, then pour over the chocolate and wait 1 to 2 minutes before stirring so the chocolate softens first. If the ganache ever looks grainy or split, whisk hard or pulse briefly in a blender, or warm it in short bursts over a double boiler until it comes back smooth.

3) Chill smart, not forever. Refrigerate until the ganache is firm enough to scoop, or speed things up in the freezer but check every 10 minutes so it doesnt freeze solid. When rolling, work fast, dust your palms with powdered sugar or cocoa to keep sticking down, and if they start getting too soft put the tray back in the fridge for a few minutes.

4) Toast and texture are king. Toast nuts and shredded coconut until fragrant for much better flavor, and use contrasting coatings like crunchy nuts, silky cocoa, or flaky sea salt to make each bite more interesting. Press garnishes like cocoa nibs or sprinkles on gently so they stick instead of falling off.

5) Store and serve for best texture. Keep truffles airtight in the fridge up to about 10 days or freeze for longer, then bring them to room temp 10 to 15 minutes before serving so the centers soften. If a frozen batch seems dry after thawing, let them sit in the fridge first then room temp, that usually brings the shine and texture back.

Chocolate Truffles Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a Simple Chocolate Truffles recipe with one unexpected pantry ingredient that changes how they set.

Servings

servings

Calories

123

kcal

Equipment: 1. Heatproof bowl for the chopped chocolate
2. Small saucepan for heating the cream and butter
3. Measuring cups and spoons (1/2 cup, tbsp, tsp)
4. Chef knife and cutting board for chopping chocolate and nuts
5. Small whisk or rubber spatula to stir the ganache
6. Small food processor or immersion blender for smoothing if needed
7. Small cookie scoop or teaspoon for portioning truffles
8. Baking sheet lined with parchment paper to chill and re-chill truffles
9. Four shallow bowls for the cocoa, powdered sugar, nuts and coconut coatings
10. Airtight container for storage in the fridge or freezer

Ingredients

8 oz (225 g) dark chocolate, finely chopped, 60 to 72% cocoa
1/2 cup (120 ml) heavy cream
2 tbsp (30 g) unsalted butter, room temperature
1 tsp vanilla extract
Pinch of fine sea salt
1 to 2 tbsp liqueur such as rum, brandy or coffee liqueur optional
1/2 cup (50 g) unsweetened cocoa powder for coating
1/2 cup (60 g) powdered sugar for coating
1/2 cup (60 g) finely chopped toasted nuts, almonds or hazelnuts
1/2 cup (40 g) unsweetened shredded coconut, toasted
2 tbsp cocoa nibs or sprinkles for garnish optional

Directions

Finely chop the 8 oz (225 g) dark chocolate and put it in a heatproof bowl, set aside.
In a small saucepan heat 1/2 cup (120 ml) heavy cream with 2 tbsp (30 g) unsalted butter, 1 tsp vanilla extract and a pinch of fine sea salt just to a simmer, dont let it boil.
Pour the hot cream mixture over the chopped chocolate, wait 1 to 2 minutes so the chocolate softens, then stir gently from the center until glossy and fully combined; stir in 1 to 2 tbsp liqueur if using.
If the ganache looks grainy or separated, whisk briskly or blitz in a small food processor for a few seconds; if still thick warm gently over a double boiler in short bursts.
Cover the bowl and chill the ganache in the fridge until firm enough to scoop, about
5 to 2 hours, or speed it up in the freezer for 20 to 30 minutes checking often.
Use a small cookie scoop or teaspoon to portion the ganache, roll quickly between your palms into balls; if they stick dust your hands with a little powdered sugar or cocoa, and if they get too soft keep them on a baking sheet and chill again.
Prepare coatings: put 1/2 cup (50 g) unsweetened cocoa powder, 1/2 cup (60 g) powdered sugar, 1/2 cup (60 g) finely chopped toasted nuts, and 1/2 cup (40 g) toasted shredded coconut in separate shallow bowls; press each truffle into a coating to cover, or roll and shake off excess.
Garnish some truffles with 2 tbsp cocoa nibs or sprinkles by pressing gently on top so they stick, or dust with extra cocoa for a classic look.
Store finished truffles in an airtight container in the fridge for up to 10 days, or freeze up to 1 month; let them sit at room temperature 10 to 15 minutes before serving so the center softens a bit.
Quick tips: always use good quality chocolate 60 to 72% cocoa, toast nuts and coconut first for better flavor, dont overheat the cream or chocolate, and use room temperature butter so it blends smooth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.