Easy Dark Chocolate Truffles [Recipe]

Chocolate, DIY, Food, Recipes, Sweet / Thursday, October 4th, 2012

Ah, truffles.  The chocolate version of butter. This recipe for easy dark chocolate truffles is everything you’ve dreamed truffles should be and more, if I dare say so myself. And well… You can’t get much simpler: These truffles are made with only 2 ingredients (+whatever you want to roll/dip them in). 

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:

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

You will need:

 

The Method

 
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?
 

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Easy Dark Chocolate Truffles

A quick, simple recipe for the kitchen enthusiast. Only 2 main ingredients!

Course Dessert
Cuisine American, Canadian, French
Keyword chocolate, chocolate chips, dark chocolate, easy recipe, ganache, simple ganache, truffles
Prep Time 3 hours
Servings 36 truffles
Author Naomi

Ingredients

  • 2 c. semi sweet chocolate chips I like Baker's or Hershey's best
  • 1 c. heavy whipping cream NO substitutes!
  • 1 c. almonds chopped
  • 1/2 c. cocoa powder
  • 1 Tbsp icing sugar optional

You Will Need:

  • wax paper
  • clean towel or wash cloth
  • melon baller
  • boiling water

Instructions

  1. 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.

  2. Using a whisk, gently stir the cream and the chocolate together until thick and smooth.  DO NOT OVERMIX– this could cause the ganache to separate.

  3. Once the ganache is mixed, cover it with plastic and let it set in the fridge for a minimum of 2 hours or overnight. (Depending on the shape of your container, your ganache might take longer than 2 hours to set - it should be firm and cold when it's ready.)

  4. Once the ganache has set, chop the almonds, sift the cocoa (with the icing sugar, if desired), and boil some water.

  5. Dip a 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. 

  6. 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.

  7. Quickly reshape any truffles that are a little bent out of shape with your fingers (taking care not to overwork them), and then roll them in chopped almonds or the cocoa/icing sugar mixture.

  8. Store in the refrigerator.

Truffle Tips

My truffles are too soft/The ganache is too runny

  1. There could be a couple of reasons for this: The first being my fault; chocolate chips. As I mentioned before, chocolate chips are not the best quality chocolate.  If you use a higher quality chocolate, you’ll get a higher cocoa butter content– which yields a firmer truffle when you’re finished.  So, while chocolate chips usually work for me, that could have something to do with the brand you’re using– so maybe try using a different brand of chocolate chips, or just forget those altogether, and use a higher quality chocolate. You can also try adding about 2 Tbsp butter, which will increase the fat and allow the mixture to stiffen up a bit.
  2. The second reason could be that, as I mentioned in my post, your ganache has separated.  This basically means that the fat and water portions in your ganache are not blending well, and the ganache will take on a more grainy, runny texture.  It will set okay (kinda-sorta), but the finished truffles will be quite soft– and the texture will not be as smooth.  If this is the problem, you can fix it be re-heating your ganache to 95-100 degrees F, and then whisking it like the dickens until it comes together again in a thick, smooth mixture (as pictured in this post).

Note: In the event that doesn’t work, you can then add a small amount (1-2 tsp) of room temperature milk (not cream), a little at a time, to the ganache while again… whisking like the dickens.  If the ganache comes back together before you’ve added all your milk, stop adding liquid; the lesser amount added the better.

Should the truffles be hard?

They will be quite firm when cold, and not so much when they are room temperature.  This recipe is meant to yield a soft, melt-in-your-mouth kind of center.  It is *excellent* coated in a chocolate shell… But I chose to do the simpler method for the recipe, for simplicity and speed.  I don’t like to let them sit out for too long before serving them; straight out of the fridge is good, but I like them best when they’ve been out for a few minutes first.

How long will truffles last?

Well, I don’t usually notice them lasting long, if you know what I mean. Hehe, but in all seriousness: if you store them in an airtight container in the fridge, they should be good for at least 4-6 weeks.

How should I store truffles to keep them from spoiling?

Definitely in the fridge.  They will be too soft if left out for too long, and keeping them cold will preserve them longer.

Can I use 18% or Half and Half cream instead?

No.  There are no substitutes here!  A lesser fat content will make the truffles runny, and they will not turn out. You CAN, however, use coconut cream as I have in this recipe for Coconut Cream Truffles.

As always, thanks for stopping in!  Back next week,

–Naomi

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!

199 Replies to “Easy Dark Chocolate Truffles [Recipe]”

  3. looks delish! easy peasy you say ~ well maybe for someone as talented as YOU! I will give it a try though ~ something the kiddos could help me with ~ only thing that would make the whole experience better though would be if YOU could come offer and teach us! 🙂

  5. I just found your blog via Pinterest. These truffles look wonderful. I love anything chocolate and look forward to making these! I'm thinking this friday for a group I'm in that I regularly make treats for. I'll let you know how they turn out!

  8. These look super yummy. Found your blog via pintrest. Gonna try this for christmas and roll in crushed peppermint maybe.
    Thanks bunches

  15. Hi there,

    White chocolate chips can be used, but the truffles will come out much softer and may be a lot more difficult to work with. I would only really do white chocolate if I were coating the finished truffles in a hard chocolate shell– otherwise, they'd likely get pretty messy.

    Thanks for the comment!

  17. I saw your post on Pinterest and I have to agree 100% that this is the quickest, easiest, and prettiest way to get your homemade truffle fix! I have made ganache many times and truffle fillings for cakes and the recipes you usually find for truffles always seem too runny. Lovely photos and now I want truffles…

  18. These are yummy! First batch turned out perfect. 2nd batch to soft and runny. Please teach us how to correct that error. Or I will just have to buy some ice cream, I would prefer fixing the batch. Thanks for your help.

  19. Hey Annette! Thanks for the comment! I'd be happy to share that, and will make a point of doing so sometime soon. Glad it worked the first time!

    Just a tip, throw the extra chocolate sauce in the freezer, and melt bits of it to use as chocolate sauce, or mix with hot milk to make hot chocolate. It's excellent that way. 🙂

  20. thoughts on using peanuts instead of almonds? I am allergic to almonds (and all tree nuts…) but can handle peanuts. Thank you!

  22. The photos are gorgeous! I just saw the cover photo on pinterest and I love the simplicity, the clarity, and of course, the step by step directions with photos. I am sending this blog site to my sister, who is a struggling cook to say the least. Maybe you can succeed where I failed!

  25. I wonder if using almond or rice milk with corn starch could work in place of the cream… I can't wait to make them with your original recipe, then try a dairy free version for my kiddo!

  26. I have done that! I decided not to for this recipe, just to keep it simple… But you're right, they are excellent that way. I also love to use toasted coconut; good times!

  28. These would make a gorgeous addition to the Christmas hampers I'm baking this year 😀

    Thanks so much for sharing the recipe. I must say, your presentation and instructions are fantastic. I adore your photos, I'm looking forward to checking through the rest of your posts!

  29. I actually like to take peanuts and mix into the chocolate mixture before i chill it overnight and add a little bit of caramel sauce into them.

  30. Hi Naomi,
    Thank you for sharing your recipe.
    However, I can't seem to find the exact measurements of the ingredients… Is it just me? I really want to try your recipe.

  33. If it's too runny, it might have separated while you mixed it. There is a way to correct that, which I will be posting soon, likely next week at some point.

    If it is too thin, you can warm the chocolate and use it as chocolate sauce on ice cream, freeze it for chocolate sauce at a later point, or warm it and mix it with hot milk for hot chocolate. 🙂

  34. I made these and they turned out a little soft. Not runny, but not nice and firm either. Did I not boil the cream long enough? It says to bring it to a “just” boil, but maybe I pulled it off the stove to soon. IDK They tasted fabulous but were stofter then I was exspecting. I'll make them again regardless because they were that good!

  36. I used a small cookie dough scoop/ice cream scoop and it worked waaaayyy better than when I used the melon baller! So, I concur! lol

  38. You make it look so easy! As someone who has never made a ganache or truffles (except a dairy-free chocolate chip cookie dough truffle) in their life, it was a tricky process! We'll see how it turns out. If it doesn't work, I'll try again! Thanks for the recipe! I really look forward to my results.

  40. Great question! Powdered add-ons, like the chili or cayenne pepper, would be just fine– you can add those when you mix in the cream, and that would be awesome. Remember that cayenne will only heat up as it sits though, so go sparingly on that.

    As to adding rum flavor, my preference is to use an oil based flavoring. This will not affect the texture at all, and the flavors are usually very nice. I'd try 5-7 drops of oil for this recipe to start… then add more next time, if you think it needs it.

  41. So I tried this and my ganache was runny. I froze it and its still too soft. When I used my melon baller to see if I could even form a ball… well it didn't work 🙁 Suggestions on how I can fix it?

  46. Naomi
    I have made them several times with white chocolate (my son-in-law's fvorite) but have found using about 1/3 less liquid helps make them firmer. I do dip all of mine in chocolate coating. Have fun!

  47. I have made these several times with white chocolate and use about 1/3 less liquid. They are then a more workable consistency. I do dip all of mine in hard chocolate coating. I also never dry off my melon baller and the water drops have never caused a problem. We have even made these in large quantities for my daughter's wedding and as a fundraiser and they come out fine.

  48. I NEVER comment on these kinds of sites but I just had to here. Huge props to you and your parents for home schooling ( the best choice this day and age) and your site demonstrates how wonderfully it has all turned out!

  54. You can, but like white chocolate, it'll be softer (milk chocolate is generally not as high quality as dark). I would coat milk chocolate truffles in a hard chocolate shell, rather than using nuts or cocoa.

  59. Hi Rach,

    The easiest thing is to just purchase some melting wafers at a bulk food store, or at Michel's or Joanne Fabrics, in the cake and candy section. Just melt those, dip the truffles, and let them set.

    You can also use melted chocolate chips, but you will need to purchase some paraffin wax to thin the chocolate out if you go that route.

    As to directions, they should be pretty easy to come by– I would check the back of a package of melting wafers, or just Google it; I haven't done any tutorials yet myself, but it should be available elsewhere on the internet.

    Thanks for the comment! Hope this helps.

  60. You could probably use almond milk, I would just add a little at a time. Also, you could melt the chocolate gently over a double boiler and just add enough milk to get it the right consistency- which in my experience is pudding like.

  63. Hi Devon,

    Yes, this recipe can be multiplied, and it makes 30-40 truffles, depending on how big you make them.

    Since a few people have mentioned having trouble with this recipe, I would try a test batch first to make sure everything works well with your chocolate, etc. Wouldn't want a large batch of ganache to go to waste! I have personally made large batches of truffles before though, and it's never been a problem.

    Hope all goes well! 🙂

  64. Thanks for the recipe, can't wait to try it. However, I have one question, please.
    You mean to tell me their are people out there, who have chocolate jut laying around the house? really? That's a travesty, all chocolate should be eaten before it's time, that's my motto.
    What kind of chocoholics are they?
    🙂

  65. WOW! This looks amazing! Like others I also found this on Pinterest and i cannot wait to try it out! I have been looking everywhere for easy but yummy deserts like this to use in my Advents Calender for my family this coming Christmas. Yay! The instructions are easy to follow and the outcome looks fantastic! Thank you!

  70. I am pretty sure that a lot of the time people have trouble with the cream and the chocolate not mixing is that they skip the step “…let this sit for a few minutes, until the chocolate is melted” after “Pour the hot cream over the chocolate chips.” It is so tempting to start stirring away and speed things up but DON'T DO IT! Sometimes its really hard to wait a few minutes – especially when you are excited for something as cool as this recipe is but save your self some heartache and wait.

  72. Hi Naomi! These look delish! Do you think it would harm the texture of the ganache by flavoring it with spices – perhaps ground cardamon or cinnamon or some other suggestion that you may have that goes well with chocolate?

  73. Hi Gale!

    Adding spices would be delicious, and it wouldn't harm the texture, but it will affect it (in other words, rather than perfectly smooth chocolate, you'll be able to feel the grains of the spices in your mouth when you eat it).

    What you can do to add spice without changing the smoothness of the chocolate is add some essential oil (check to make sure it's safe to use in chocolate) to the ganache, 2-5 drops for one batch of truffles. Cinnamon essential oil is delicious. 🙂

    Great idea!

  76. Do you think it would be possible to make these vegan by using canned coconut cream/milk in place of the whipping cream? I've seen it used to make a very rich ice cream, so I was wondering if it would make a decent substitute?

  79. I am not sure, but you could go ahead and give it a try! My first thought would be that no, it wouldn't work. I'd suggest Googling it to see what comes up? That might give you an idea as how chocolate behaves with coconut milk.

    All the best!

  80. They'll last, but just like any other soft chocolates, they will soften over time in a warm room. So I'd just play it by ear.

    And yes, they do freeze well! If they are coated in a chocolate shell, it's best not to freeze them; they will develop condensation if you do that, and likely crack when they are taken out.

    Thanks for the comment!

  81. I added white chocolate chips and they didn't melt completely. So instead of over mixing like you said NOT to do, I just left them kinda chunky (most likely at the bottom of the bowl). So when I make the balls there will be chunks of white chocolate! I hope they set up just fine though 🙂 Thanks for your recipe and awesome, easy instructions.

  88. Hey Sara! So glad they turned out! If you wouldn't mind, I've love it if you'd link back to my site for my recipe on the truffles. Great ideas for different trimmings! 🙂

  89. Ina Garten adds Coffee granules to ganache to bring out the chocolate flavor just a tsp or so. I wonder how it would taste with crushed peppermint on the outside.

  90. i made truffles last year-when I used the high quality chocolate, they turned out great. When I used the milk chocolate, they didn't turn out AT ALL-they mushed and got soft after 5 minutes of being out of the fridge. All in all, a good treat. I also added mint flavouring to some and almond extract with another batch. DELICIOUS!!!

  92. Thanks for posting! just found this yesterday on pinterest and had to try it!I used chopped walnuts instead of almonds and they turned out great!! I even rolled some in nuts and cocoa like you suggested, your right very yummy! I think next time i'll use peppermint oil so they taste like peppermint patties. Can you do this with white chocolate chips? My mom is allergic to regular chocolate.

  93. White and milk chocolate chips can be used, but they yield a much softer ganache. To keep the stiffness, I might try adjusting the amounts so that you have more chocolate and less cream, just so that everything stays a little stiffer.

    So glad your truffles turned out! 🙂

  94. I followed this recipe to the T and they came out soft. They wouldn't hold a round shape. They were more like blobs. The flavor was great but I was a little disappointed. In one of your pictures (the one where the truffle is sitting on the cocoa plate) it looks like there is frost on one the truffle. Did you put them in the freezer at one point before you coated them in the nuts/cocoa powder?

  95. Sorry to hear they didn't turn out for you! No, I did not freeze them before coating them, though if you want to coat them in a chocolate shell, you can pop them in the freezer and then coat them with chocolate. The hard chocolate will harden around the center, making them keep their shape and then, at that point, the soft center is delicious.

    There is a chance your ganache separated, and that might be why you found them a little tricky. I've posted some recipe tips at the following link– Hope this helps!

    http://naomi-sugarspice.blogspot.ca/2012/10/truffle-tips-follow-up-post.html

  97. I just tried these over the weekend and they turned out perfect! I decided to try this with the Andes Creme de Menthe baking chips today and it worked! I just used the same 2 to 1 ratio and was very careful to whisk the ingredients together slowly just until incorporated and it turned out perfect! Thanks for posting this! Yummmmmmmm!!!!

  98. made this last night it set up WONDERFULLY! i used Ghirardelli mini chips now all i have to do is shape them and coat and eat! thanks so much for the recipe! i am also going to try this with mint extract and orange extract!

  99. Awesome, so glad to hear this! Another thing you can do to flavor, without upsetting the balance of quantities, is adding essential oils to flavor the chocolate instead of extracts. Oil based flavoring will not harm the consistency, whereas water based might.

    Thanks for your feedback!

  101. 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?

  102. 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!

  109. 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.

  110. You can, but I would recommend using an essential oil to flavor it rather than a water based flavoring; just a few drops will do the trick. Thanks for the comment!

  111. 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.

  113. 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.

  114. 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!

  115. 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!

  116. 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!

  119. 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…

  120. 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…

  121. 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.

  122. 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.

  126. 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.

  127. 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!

  128. 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!

  130. Wow, I had no idea it was even possible to make your own truffles. Thank you for the detailed instructions. I'll have to get ingredients over the weekend to make my own.

  133. 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?

  134. 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!

  139. 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.

  144. 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!

  147. 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??

  148. The best way to flavor these is with an essential oil; mint is especially good. Careful when using other flavorings not to choose anything with a water base.

    Hope this helps!

  154. 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!

  155. 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!!

  156. 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.

  157. 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!

  158. 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!

  159. 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!

  160. 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!!

  161. 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!

  163. 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!

  164. 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!

  165. 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!

  166. 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. 🙂

  168. 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!

  172. 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!

  175. 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!

  176. Chocolate is one of the most enjoyable and effective ways to medicate.Full Melt offers a variety of fun and delicious flavors to choose from including both plain milk and dark chocolate bars for those who want to experience the true flavor of cannabis.

  178. 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.)?

    Thanks!

  179. 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!

    –Naomi

  180. 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!)

  181. 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!)

  183. 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?

  186. 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!

  187. 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

  188. 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!

  190. 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? 🙂

    1. Hey Amy! I usually get about 45 truffles out of this recipe, but you could always scoop out a little extra filling to make them a little bigger if you prefer. In that case, I might expect to get a few less.

      All the best!!

  193. Could you put theses in the middle of cupcake batter. How will they turn out when you bite into them. Thinking of doing them for a wedding shower?
    Thank you Janet

    1. Hi Janet!

      These likely wouldn’t bake well inside of a cupcake, but if you would put the filling into a piping bag fitted with a #5 piping tip (or a little wider), and then pipe it into the centre of the cupcakes, that would be AMAZING! What a great idea. Just make sure you give them time to set in the fridge before you serve them… otherwise they might be a bit messy. Hope they turn out well!

  196. 5 stars
    Hi. I hope you can see this since all the previous comments were from 2012. ..
    I just saw this TODAY! I wondered if I can make and freeze these? My two cousins and I exchange Christmas gifts (cookies, candles, like that)every year, but they live in a different town than me, so I wondered if these will stay fresh in my fridge or freezer until I see them.I don’t know what day it will be.
    Thank you for your help, recipe and helpful comments (“…don’t freak out…” 😂)

    1. Hi Jeannette!

      Yes, absolutely you can! The only thing you should know is that you should transfer them from the freezer to the fridge a few days before you want to serve them/gift them– the chocolate will “Sweat” as it comes to a warmer temperature, but those little beads of liquid will magically disappear as it re-adjusts to a warmer temperature. 🙂

      Thanks for stopping in! This recipe remains one of my favourites; I hope it serves you well!
      –Naomi

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