Easy Dark Chocolate Truffles [Recipe]

Ah, truffles.  The chocolate version of butter.

Anyone who knows me knows that I’ve made a few truffles in my day.  But this was a bit of a new way of making them, and I thought, “Why not post the recipe?”  So here I am.

I have heard of making truffles with equal parts chocolate and cream, so at first I tried that… And the ganache was a little too runny for my taste.  So, I adjusted the amounts.  Perhaps it’s because I’m using chocolate chips?  Usually, you want to use as high a quality of chocolate you can get… and I know, chocolate chips are probably at the bottom of the line in that department.  They do work though, and I figure most of you guys are gonna  have chocolate chips in your house more often than Belgian dark chocolate couverture.  😉  So, chocolate chips it is!

You can start by gathering up your ingredients and a few supplies:

2 c. semi sweet chocolate chips (I like Baker’s or Hershey‘s best)
1 c. heavy whipping cream (NO substitutes!)

You will need:
Wax paper
Clean towel or wash cloth
Melon baller
Boiling water
Almonds, chopped
Cocoa powder
Icing sugar, optional

First, you’re gonna want to make the ganache.  Place the chocolate chips in a small-medium heat resistant bowl and set aside.  Next, in a small, heavy bottomed saucepan, bring your cream *just* to a boil.  Pour the hot cream over the chocolate chips and let this sit for a few minutes, until the chocolate is melted. 

Using a whisk, gently stir the cream and the chocolate together until combined.  DO NOT OVER
MIX– this could cause the ganache to separate, and fixing that is a whole other lesson in itself… So just take my advice, and don’t let that happen.  😉 

If you’re chocolate ganache looks thick and smooth when you’re done mixing, you’re in good shape.  If it looks thin and runny, well… Just eat it.  It’s basically chocolate sauce.  And then comment, and I’ll post the tutorial for fixing that problem.  🙂

Once the ganache is mixed, cover it with plastic and let it set in the fridge overnight.

Next, do your prep work.  Chop a couple handfuls of almonds, sift a bit of cocoa, and boil some water. 

Now, dip your melon baller in the boiling water for a few minutes; quickly remove it, dry it completely with your wash cloth or towel, and use it to scoop truffles out of your chilled ganache onto wax paper.  Every 2-3 truffles, re-heat your melon baller in the water, drying it well before use again.  Your wash cloth is going to get VERY chocolatey; so don’t freak out when that happens.

Once all of the truffles have been scooped out, if they’re getting a bit soft, pop them in the fridge for a while to firm up again.

Next, reshape any truffles that are a little bent out of shape with your fingers, and then roll them in chopped almonds or cocoa.  If you don’t like the bitter cocoa taste by itself, mix it with a bit of icing sugar, and then sift it onto a plate to use for your truffles.

And there you go, easy peasy!  You can also coat the truffles in chocolate, but since this is easier I thought I’d opt for this option.  And did I mention it’s delicious?

Thanks for stopping in!  Back next week,


P.S.  I like– no.  I LOVE rolling the truffles in nuts and THEN coating them with chocolate.  Best!  If you’re up to the extra time and bother, do it.  It’s fantastic.

**Edit:  Click Here for some tips on this recipe!


  1. I loved this recipe but I'm finding that its hard to scoop them out and make them look as pretty as yours look. My first one came out really nice and the others are all breaking apart. Is there a particular way I need to scoop them out so they all look really nice and pretty?


  2. Hi Raquel!

    I often find that re-heating the melon baller every 2-3 truffles helps them keep their shape better. A lot of it is practice, but that helps– and try to work quickly if you can (again, takes practice). The longer the melon baller stays in the chocolate, the softer the chocolate gets, and the cooler your scoop gets… So you want to work as fast as you can, to keep your scoop hot and your chocolate cool.

    I know it's a little finicky, but practice will definitely help! Sounds like you're doing a great job, though– Keep it up!


  3. Hm, you know I'm actually not sure! I always use essential oils to flavor chocolate, as I know they do not affect the texture at all. I've tried using brandy and rum flavored oils, and they are awesome!

    I'd try Googling truffle recipes using alcohol to see what comes up… Sorry I don't have more info for you! All the best.


  4. Very similar to my recipe – I do mine with sweetened condensed milk and a generous slosh of dark rum or amaretto. Delish! Will definitely try with the heavy cream though.


  5. They just need to chill until they're firm, so however long that takes. I like to chill the ganache 4-6 hours, or overnight. Once the truffles are shaped, they only take about an hour to firm up again.


  6. I just made these last night and they taste so good! I can't seem to get them to firm up as much as I thought they would, but I am pleased with them. Thanks for the recipe! So excited to give them to friends for Christmas!


  7. I came across your blog on pinterest and will certainly start following you now! thanks for the recipe, i'm going to try it tonight for the holidays. One question though, i see you just rolled the ganache in the toppings.. what if I want to have the hard chocolate layer as well? Follow the same steps, and then just dip them in melted chocolate and let harden? thanks!


  8. Yes, you can roll them in nuts or whatever, and then coat them with chocolate– I personally love them that way. So delicious! You can also just coat them in chocolate and then sprinkle chopped nuts or peppermint on top as a garnish– that's very pretty as well. Just make sure you sprinkle the toppings on before the chocolate sets if you go that route.

    Thanks for the comment!


  9. I made 2 different batches on Wednesday… 1 dark split into 2 plain and rum… they are ok.. run is a little softer… the milk chocolate is sauce.. don't get why…


  10. I would use coconut cream instead of almond milk. A local company here in Portland makes vegan truffles using coconut cream. I think you can even find it at Trader Joe's now…


  11. I would try coconut cream (found in a can at Asian markets and also at some Trader Joe's stores). It is thick and super creamy so you wouldn't have to add corn starch. Look for the unsweetened stuff, though.


  12. I made two batches. One with White AND Dark chocolate Hershey chips… didn't turn out, but made some wicked good hot chocolate. The other I used Semi-sweets, Toll House brand. They scooped well! Going to roll them in coca and powdered sugar.


  13. Just made these. My second attempt at truffles, definitely a great recipe! I really couldn't scoop them into round balls (they were globs), but I rolled them in crushed pistachios and then molded them into balls (that way my hands weren't directly warming the chocolate). They make for melt in your mouth truffles, but they are in turn softer to hold as well. I finished them with drizzled dark chocolate and then had to refrain from eating them all. So creamy, much better then the usual bittersweet chocolate recipes.


  14. Am I the only one who doesn't know?? I've read thru all the comments but haven't seen my question! What is icing sugar?? I've made icing with both powdered sugar and superfine sugar. Not at the same time of course! Are you referring to one of these sugars or something else? I hate to waste the time and ingredients only to create a sugar blob!


  15. Hi Carol!

    Icing sugar and powdered sugar are the same. It is also sometimes called “Confectioner's sugar.”

    You only need this of course, if you want to sweeten the cocoa on the outside of the truffles… The filling is just chocolate and cream.

    Thanks for the comment!


  16. I read through most of the comments, but not all so forgive me if this question was asked.
    I want to make these for my husband for VDay, but would like to add some flavoring in it. Perhaps almond or peppermint. Would it still work?


  17. Hi Tifanie!

    Not a problem at all– You can add flavoring, but I would recommend food-safe essential oils to add flavorings (LorAnn Oils is a great company). Water based flavorings would not be the best idea for chocolate.

    All the best!


  18. Made these years ago when in my twenty's and now am 70 only we used the chocolate you bought in bars around Christmas. They were never around long. I was told how to make them and had no recipe, just in my head. Will try your way too.


  19. I saw these on pinterest and tried them 3 times. The first I accidentally used too much whipping cream and so I whipped it up into chocolate fluff. The second time it was a bit too thin but I still made fabulous truffles and now I am currently waiting for the third try to chill. I have noticed that I use about 1/8 of a cup less than what you call for and it helps the ganache to be thicker! 🙂 I will keep you posted when the new ones are done!


  20. If I wanted to make these flavored, like mint for example, could I use andes candies instead of the chips? Or is there some mint flavor I could add to the cream while it boils??


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