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. Mine were too runny as well. I put it back on a double boiler (after letting it sit in the fridge for 24 hrs) and whisked until I couldn't wisk any more and it appears to have fixed the issue. Looking forward to shaping these this afternoon!


  2. Chocolate is my weakness and never celebrate any happiest occasion of my life without it. These chocolate ball are look so yummy and definitely going to try it this Christmas. I hope my parents enjoy my cooking and bless me for this delicious gift.Thanks for sharing its recipe!!


  3. Naomi,
    I know you said that there is no substitution to heavy cream…but I was wondering if you think coconut cream would work? The stuff is very fatty and heavy enough to whip up.
    Also…have you tried a baking chocolate (no sugar) instead and experimented with sugar substitutes (chocolate stevia)? Just wondering. I may run some tests before Christmas.


  4. Hi there!

    I think I've had a few people try this with coconut milk/cream, but since I haven't tried it myself, I can't guarantee results. If you do try it though, let me know what happens – I'd be curious to know how it turns out!

    Also, I haven't tried using unsweetened chocolate, either; there's another good thought, though! Again, let me know how it turns out if you give it a try; I'd be curious to know!

    All the best to you!


  5. I found this on Pinterest and when I click to come to your site, it popped up that this could be spam. As a blogger myself, I thought you would like to know!

    I'm bummed that this has to sit over night, because I wanted to take it to an Ornament Exchange tomorrow night. Oh, well. I guess my neighbors will get it in their boxes instead. 😀 Looking forward to trying it!


  6. Thanks for the heads up, Dollie! I appreciate it. I am planning to contact Pinterest about this, but I think the reason it looks like that is that most of my shares on that pin led to my old URL, which currently redirects to this new one. I think it must have something to do with that, and I'm not sure if there's anything that can be done to correct it.

    Thanks a bunch for the comment, and all the best with your truffles!


  7. I tried to make a chocolate fondue (essentially the same ingredients), but it wasn't a huge hit so I had a lot of leftover chocolate, and decided to try truffles. I was hankering for some cinnamon, so I mixed a bit of powered (icing) sugar, cocoa and cinnamon together and they are SO good. But it was too soft, and so everything is being absorbed by the chocolate, but I don't care……I'll eat it with a spoon if I have to!!


  8. I just made these to hand out as Christmas presents. They were super delicious and easy to make! I rolled some in crushed candy peppermint, almonds, hazelnuts, shredded coconut, and a mixture of powdered sugar and cocoa powder. Everyone loved them! This is the easiest truffle recipe I've used – I think I found my go to recipe! Thanks for sharing!


  9. I want to make these for my boyfriend for Valentine's Day, but I'm not much of a baker… He likes dark chocolate more than milk chocolate. Will he like these? And I want to try coating the truffles in chocolate! But how do you do that? Do you just melt the chocolate chips by themselves over hot water and then dip the ganache balls in it? Or do you drizzle it over? Or do you use a mold? Which way is the easiest and still looks nice? Thank you!


  10. Hi Christina!

    Yes, if he likes dark chocolate, he will like these! Coating them in chocolate is a little more tricky than this method, but it's my favourite way as well – the simplest thing for you to do would be to get some chocolate coating wafers (you can buy them at bulk food stores or in the cake and candy section of a craft store like Michael's), melt them as the package would direct (short bursts of time in the microwave, stirring in between each, is an easy way to melt – Usually 30 seconds at a time until melted). Once that's done, stir the melting chocolate well, and then set your truffle on the end of a fork, dip it in the chocolate, spoon more chocolate over top to coat, and then scrape the excess chocolate around it off into the bowl with a knife. Then, using the knife, gently slide the coated truffle onto wax paper to set.

    You can drizzle coated truffles with melted white or dark chocolate to make them look a little fancier, or sprinkle chopped nuts on top while the chocolate is still wet.

    All the best!


  11. Hi Naomi,

    Thanks for this recipe. I love its simplicity. So, everything was going smoothly as I am making these for a Valentine's treat, until I got to the shaping portion. I submerged the melon baller tip in the boiling water as directed, but when I went to make the spheres, the block of chocolate started moving around the bowl, and I got chocolate curls instead. What am I doing wrong? It's starting to look like I can't surprise friends and family with these goodies now! Thanks!


  12. Thank you! Sadly, I didn't see this until after I made them, but the recipe turned out so well! I don't usually like dark chocolate, but both my boyfriend and I loved them. Thank you so much! I ended up just melting and tempering semisweet chocolate chips with some milk chocolate chips to get the right amount of sweetness. I coated the truffles messily–just dropping them in a bowl of the melted chocolate and turning them with my fingers. I didn't think about using a fork… Oops! Anyway, thanks again! This recipe makes delicious truffles; if I decide to make them again, I'll be coming back to this recipe. 🙂


  13. Hey Anja!

    Sorry for the delay in my response! The key here is to push the melon baller in much deeper so that it is full of filling. If you just skim over the surface, the chocolate will curl like you've described. Sometimes you do have to scrape up curls of chocolate until the melon baller is full, but it's best to avoid that if you can – The longer the truffle is in contact with your hot utensil, the more melty your chocolate will become.

    Hope this works better for you next time!


  14. Absolutely! I do that all the time. The only reason I didn't add that as a part of this tutorial was to make it simpler – But if you want to coat them, go for it! That's my favourite way to serve them.

    Thanks for your comment!


  15. I'd give it a shot! If it's just flavoured chocolate, it should be okay! 🙂 Just try a small recipe first (1/2 c. chocolate + 1/4 c. cream) to start. If it works, awesome – then you can make more next time.

    Have fun!


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  17. Hi Naomi,

    I just came across this post on Pinterest and am really interested in making these for my family this Christmas – do you think mint extract could be added to make mint chocolate truffles? If so, how much for one batch (1 tsp, 1 tbsp, etc.)?



  18. Hi there!

    You can use flavouring if it says on the packaging “Safe to use with chocolate.” Water based flavourings should not be used with chocolate, but you can use chocolate-safe oils to give it that taste! 10 drops of a good peppermint oil should be good for a nice soft mint taste in this recipe.

    All the best! If your peppermint extract is safe for use with chocolate, go with the packaging recommendations for how much to use. 🙂

    Thanks for your comment – all the best!



  19. Hi Naomi,

    Love your super easy recipe; I make ganache frequently to top off my cheesecakes, but now am going to make a batch just for truffles–my “will eat anything that's free” coworkers will go crazy over them, I'm sure!

    I think I'm going to inject a small amount of seedless blackberry and seedless raspberry jam into the center of the formed truffles, but before coating them with the cocoa powder (personally, I love that bitter taste in contrast to the lovely centers of truffles!)


  20. so how would you advise this be made if we DID have better quality chocolate at home? i have nice fairly traded organic cocoa too. any suggestions? (your trufles look DIVINE by the way!)


  21. If you plan to keep these refrigerated for awhile before being eaten, can you go ahead and coat them in the cocoa powder, or is it best to do that right before serving them?


  22. Has it separated? If so, try adding a bit of cold milk and whisking it together – if not, perhaps your ratio is off; you could try melting a bit more chocolate separately and adding it in; this will thicken the ganache.

    I hope you figure it out – All the best!


  23. Perhaps this won't get read at such a late date, but I could just scream when I see a recipe like this using chocolate chips. Chips are formulated differently from chocolate that should be used for truffles. A Special Dark Hershey Bar or some of the wonderful bars made by Lindt or Gharadelli would be better than any chip on the market. I go through about 100 lbs. of Callebaut during the Christmas season so I do have some experience working with chocolate


  24. amen sister (to jan dolland) i liken recipes that use chocolate chips in place of real bittersweet chocolate to recipes that include a “white cake mix” when making a cake creation. you just spoke my mind too!


  25. I love these truffles, made exactly as-is…but for a dairy-free version for my son who has a severe allergy, I’ve tried it with coconut cream subbed for the whipping cream, and dairy- free chocolate chips (like Enjoy Life brand), and it not only works great, but they are amazingly delicious (dare I say even better than the original? 🙂


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