Rich, melt-in-your-mouth ganache rolled in cocoa
Chocolate Truffles
Prep Time
20 min
Cook Time
5 min
Total Time
2 hr 25 min
Servings
30
30 truffles
Difficulty
Easy
Cost
Moderate
$$
Chocolate Truffles
Rich, melt-in-your-mouth ganache rolled in cocoa
★4.7(25)
Luxurious hand-rolled chocolate truffles with a velvety ganache center. An elegant homemade candy that makes a perfect gift.
20m
Prep Time
5m
Cook Time
145m
Total Time
30
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Chocolate truffles are the most elegant treat you can make with just two ingredients. A simple ganache — chocolate melted into warm cream — is chilled, rolled into balls, and coated in cocoa powder, chopped nuts, or more chocolate. Each truffle melts on your tongue like the finest chocolate you have ever tasted.
The name comes from their resemblance to the prized French truffle mushroom, and these chocolate morsels are just as treasured. They are ridiculously simple to make, impressive to present, and can be flavored in countless ways — espresso, orange, mint, bourbon, raspberry, or salted caramel.
Packaged in a pretty box, homemade truffles are one of the most thoughtful and luxurious gifts you can give.
Ingredients
- 12 oz bittersweet or semi-sweet chocolate, finely chopped
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder for rolling
- Finely chopped nuts, coconut, or sprinkles for rolling (optional)
Instructions
- 1
Place chopped chocolate in a heatproof bowl.
- 2
Heat cream in a saucepan until it just begins to simmer. Pour over the chocolate.
- 3
Let sit for 2 minutes, then stir gently from the center outward until completely smooth. Stir in butter and vanilla.
- 4
Cover with plastic wrap and refrigerate for at least 2 hours until firm.
- 5
Using a teaspoon or small scoop, scoop ganache and roll quickly between your palms into roughly 1-inch balls. Work fast — the warmth of your hands softens the ganache.
- 6
Roll in cocoa powder, chopped nuts, or coconut.
- 7
Refrigerate until ready to serve.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Bittersweet chocolateMilk chocolate or white chocolate
Adjust cream: use 1/2 cup for milk chocolate, 1/3 cup for white chocolate
Heavy creamFull-fat coconut cream
For dairy-free truffles — works beautifully
Cocoa powder coatingPowdered sugar, crushed freeze-dried raspberries, or toasted coconut
All make excellent coatings
Tips & Storage
Pro Tips
Chop the chocolate very finely for even melting.
If the ganache is too soft to roll, refrigerate for another 30 minutes.
Wash and dry your hands frequently between rolling — warm, clean hands work best.
These truffles are rustic and handmade. They do not need to be perfectly round.
Storage
Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 2 months.
Reheating
Let sit at room temperature for 10 minutes before eating for the best melt-in-your-mouth texture.
Nutrition Facts
Per serving (1 truffle) · 30 servings
Calories70
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates6g
Fat5g
Fiber1g
Sugar4g
Sodium5mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add flavors?
- Yes. Add 1 tablespoon of any liqueur, 1 teaspoon espresso powder, 1/2 teaspoon peppermint extract, or the zest of an orange to the warm ganache.
- Why is my ganache grainy?
- The cream may have been too hot, or the chocolate seized. Heat cream to a simmer (not boil) and stir gently.
- Can I dip them in tempered chocolate?
- Yes, for a professional finish. Dip rolled truffles in tempered chocolate and set on parchment to harden.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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