Chocolate Truffles
Rich chocolate ganache rolled into balls and dusted with cocoa powder — the simplest fancy-feeling chocolate dessert. Three ingredients (cream, chocolate, butter) make 20+ truffles in 30 minutes of active work. The result is restaurant-quality at home.
Prep Time
19 min
Cook Time
35 min
Servings
4
Calories
456 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chocolate100 g
- Cream½ cup
- Cocoa Powder¼ cup
- Sugar½ cup
- Butter¼ cup
- Vanilla Extract1 tsp
- Milk1 cup
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Chocolate100 g
- Cream0.5 cup
- Cocoa Powder0.25 cup
- Sugar0.5 cup
- Butter0.25 cup
- Vanilla Extract1 tsp
- Milk1 cup
Instructions
- 1
Finely chop 8 oz of high-quality dark chocolate (60-70% cocoa). Place in a heatproof bowl. Quality matters here — generic baking chocolate gives generic truffles.
- 2
Heat ½ cup of heavy cream in a small saucepan until it just starts to simmer (small bubbles at the edges, not a full boil). Pour the hot cream over the chocolate.
- 3
Let sit, undisturbed, for 3 minutes. The hot cream melts the chocolate from the inside. Then whisk gently from the center outward until smooth and glossy. Whisk in 2 tablespoons of soft butter and 1 teaspoon of vanilla.
- 4
Refrigerate the ganache for 2-3 hours until firm enough to scoop but not rock-hard. This is the chocolate ganache.
- 5
Use a melon baller, small ice cream scoop, or teaspoon to portion the ganache. Roll each portion between your palms (slightly oiled with neutral oil if needed) to form smooth balls. Place on a parchment-lined tray.
- 6
Roll each ball in: cocoa powder, sifted icing sugar, chopped toasted nuts, shredded coconut, or melted tempered chocolate. Refrigerate until firm. Store in an airtight container in the fridge for up to 2 weeks.
Watch how to make Chocolate Truffles
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💡 Expert Tips
- 1.High-quality chocolate. Truffles taste like the chocolate you use. Lindt 70%, Ghirardelli 60%, or any specialty chocolate. Avoid generic chocolate chips.
- 2.Don't boil the cream. Just heat until it simmers at the edges. Boiling makes the ganache grainy.
- 3.Sit, then whisk. The 3-minute rest lets the cream evenly melt the chocolate. Whisking too soon creates lumps.
- 4.Cool palms. Sweaty hot palms melt the ganache as you roll. Run hands under cold water and dry well between portions if needed.
🔬 Why It Works
Chocolate truffles are ganache (a 2:1 chocolate-to-cream emulsion) that's been cooled and shaped. The cream provides the silky mouthfeel; the chocolate provides the flavor and structure; butter adds richness and gloss. The rest-then-whisk technique creates a smooth emulsion rather than separated, grainy chocolate. The coating (cocoa, sugar, nuts) prevents the truffles from sticking together and adds textural contrast against the soft center.
Frequently Asked Questions
Why is my ganache grainy?▾
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4.1
733 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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