Classic Chocolate Truffles Recipe

Forget store-bought. In 20 minutes, you can make truffles so lush your future self will accuse you of witchcraft.

No tempering stress, no culinary degree—just silky ganache, a dusting of cocoa, and the kind of decadence that ruins other desserts for you.

You’ll spend more time resisting the urge to “taste test” than actually cooking. Ready to win dessert without lifting more than a whisk?

Why This Recipe Works

This method leans on a simple ganache: warm cream melts chocolate, butter adds gloss, and a pinch of salt snaps the flavors into focus.

It’s a 3-ingredient backbone with room for upgrades—think espresso, liqueur, or orange zest.

Chilling turns the mixture scoopable and rollable, so the texture stays plush and fudgy instead of chalky. The result? A luxurious bite that melts at body temperature and tastes like it belongs behind a glass case.

Classic Chocolate Truffles Recipe

Recipe by Wendy CarterCourse: Dessert

Servings

24 truffles

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

100

kcal

Ingredients

• 8 oz (225 g) high-quality dark chocolate, 60–70% cacao, finely chopped

• 1/2 cup (120 ml) heavy cream

• 2 tbsp (28 g) unsalted butter, room temperature, cut into pieces

• 1/4 tsp fine sea salt

• 1 tsp pure vanilla extract (optional)

• Coatings: unsweetened cocoa powder, finely chopped nuts, shredded coconut, powdered sugar, or tempered chocolate for shells

Step-by-Step Instructions

• Prep the chocolate: Finely chop the chocolate and place it in a heatproof bowl. Smaller pieces melt more evenly and prevent grainy ganache, so don’t skip the “finely” part.
• Heat the cream: Warm the cream in a small saucepan over medium heat until it just begins to steam and tiny bubbles appear at the edges. Do not boil—boiling can split the fat and scorch the flavor.
• Make the ganache: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes to soften, then gently stir from the center outward until smooth and glossy.
• Add butter and salt: Stir in the butter pieces and salt until fully incorporated. Add vanilla if using. It should look like liquid velvet. If there are unmelted bits, give it 5–10 seconds in the microwave and stir again.
• Chill to set: Cover the bowl and refrigerate 60–90 minutes, until firm enough to scoop but not rock hard. If you overshoot, let it sit at room temp for 10–15 minutes.
• Scoop and roll: Use a small cookie scoop or spoon to portion 1-tablespoon mounds. Roll quickly between your palms to shape into balls. If it’s melting, chill your hands with cold water, dry thoroughly, and keep going.
• Coat like a pro: Roll each truffle in cocoa powder, nuts, or coconut. For a thin cocoa coat, dust twice: roll once, chill 5 minutes, roll again. For chocolate shells, dip rolled truffles into tempered chocolate and set on parchment.
• Chill and serve: Refrigerate 15–20 minutes to set coatings. Serve slightly cool or at room temperature for maximum melt-in-your-mouth magic.

Tips for Storing & Reheating

• Refrigeration: Store in an airtight container up to 2 weeks.
  

  Keep cocoa-coated truffles in a separate layer with parchment to avoid smudging.

• Freezing: Freeze up to 2 months. Freeze uncoated truffles on a tray, then transfer to a bag. Thaw overnight in the fridge, then coat.
  

  FYI: condensation can spot cocoa.

• Serving temp: For ideal texture, let refrigerated truffles sit 10–15 minutes at room temp before eating.
• “Reheating”: Not a thing here—if too firm, just rest at room temp until creamy.

Benefits of This Recipe

• Minimal ingredients, maximal payoff: Three core items make a gourmet treat with near-zero hassle.
• Customizable flavor: Add espresso powder, citrus zest, sea salt flakes, or liqueurs to flex your signature style.
• Make-ahead friendly: Perfect for gifting, parties, or “meal prep” for your sweet tooth—no judgment.
• Gluten-free by default: Great for mixed-diet gatherings, as long as coatings comply.

Nutrition Stats

• Per truffle (estimate): 80–100 calories, 1 g protein, 6–8 g fat, 6–9 g carbs, 1–2 g fiber.
• Fat quality: Dark chocolate provides cocoa butter; choose 60–70% cacao for balance of richness and sweetness.
• Added sugar: Varies by chocolate percentage. Higher cacao = less sugar, more intensity.
• Micronutrients: Trace iron, magnesium, and polyphenols from dark chocolate—small but mighty.

Preventing Common Errors

• Grainy ganache: Caused by overheated cream or chocolate. Keep cream just shy of boiling and stir gently.
  

  If it splits, whisk in 1–2 tsp warm cream.

• Too soft to roll: Chill longer, or add 1–2 oz more chopped chocolate, melted in, to strengthen the set.
• Oily surface: Overheating or high-fat chocolate can weep. Stir in a splash of room-temp cream to re-emulsify.
• Cocoa coating clumps: Roll truffles when cool and dry. Sift cocoa into a shallow dish and tap off excess.
• Flavor falls flat: Add a pinch more salt, or bloom 1/2 tsp espresso powder in the warm cream for depth.
  

  Simple fix, dramatic upgrade.

Easy Swaps & Alternatives

• Chocolate: Swap dark for milk (reduce butter to 1 tbsp) or white (add a pinch of citric acid or extra salt to balance sweetness).
• Dairy-free: Use full-fat coconut cream and vegan dark chocolate. Add 1 tsp neutral oil for extra gloss if needed.
• Flavor boosts: Stir in 1–2 tbsp liqueur (Grand Marnier, Kahlúa, Frangelico), 1 tsp peppermint extract, or 1 tbsp orange zest.
• Coatings: Try freeze-dried raspberry powder, toasted sesame, crushed pretzels, or cocoa nibs for crunch.
• Low-sugar route: Choose 85% chocolate and coat with cocoa powder or chopped nuts instead of powdered sugar.

FAQ

Can I make these without dairy?

Yes. Use coconut cream and a dairy-free chocolate brand.

Keep the ratios the same and add a teaspoon of neutral oil if the ganache lacks shine.

Do I need to temper chocolate?

No for classic cocoa-coated truffles. Yes only if you want a hard chocolate shell; tempering gives snap and prevents bloom. Otherwise, skip the drama.

How fine should I chop the chocolate?

Rice-grain size pieces are ideal.

Big chunks won’t melt evenly and can cause a lumpy, broken ganache. A serrated knife makes quick work of it, IMO.

Why is my ganache runny after chilling?

Either the fridge time was too short or your chocolate percentage was too low. Chill another 30 minutes, or melt in an extra ounce of chopped dark chocolate.

How far in advance can I make truffles for gifting?

Up to 7–10 days ahead if refrigerated in an airtight box.

For pristine looks, coat with cocoa or nuts the day of gifting to avoid smudges.

The Bottom Line

Classic Chocolate Truffles are the dessert world’s cheat code: few ingredients, minimal time, and ridiculous payoff. Master the ganache, chill, roll, coat—done. Keep a batch in the fridge for last-minute impressing, emergency cravings, or quiet personal victories.

Your only real problem? Explaining why the gift box mysteriously got lighter on the way over.