Easy Chocolate Truffles
User Reviews
5
Easy Chocolate Truffles
Description
Easy Chocolate Truffles combine dark cooking chocolate, butter, and full-fat cream to form a silky ganache. After gently melting these ingredients together and letting the mixture chill for several hours, the ganache firms to a consistency that can be rolled by hand into small balls. Variations in coating include cocoa powder, desiccated coconut, crushed peanuts, sprinkles, or icing sugar, offering diverse textures and appearances. The rolling step benefits from chilled hands to handle the soft but firm chocolate mixture without melting it prematurely.
The final truffles deliver a creamy, smooth bite with a delicate snap from the coatings, balancing richness and sweetness. These can be presented as elegant homemade confections for gifting or enjoying as a pleasure treat. Serving them at room temperature ensures the chocolate remains soft and melts on contact.
For optimal results, use actual cooking chocolate intended for melting, as eating chocolate may not set properly. Allow the ganache to rest adequately in the refrigerator—avoid quick-freezing—and warm to a slightly scoopable texture if stored overnight. The recipe yields about 24 truffles, and various flavorings such as liquors or essences can be added if desired. The truffles keep well in the refrigerator for weeks.
Ingredients
- 285g / 10 oz dark chocolate chocolate chips, or chocolate block coarsely chopped, melts
- 2 tbsp (30g) butter unsalted
- 1/2 cup (125ml) cream (full fat, not low fat, not whipped)
Coating ideas (each enough to coat 24 truffles)
- 1/2 cup desiccated coconut
- 1/4 cup cocoa powder Dutch Processed is darker, looks "posh", unsweetened
- 1/2 cup peanuts small, so can stick, crushed
- 1/3 cup Sprinkles or similar
- 1/4 cup icing sugar aka powdered sugar
Instructions
- Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
- Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
- Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
- Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.
Rolling the Truffle Balls
- Place cocoa / coatings of choice in a small bowl or plate.
- Remove Ganache from fridge. The chocolate mixture should be firm - softer than cold butter but harder than peanut butter.
- Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels. ("Freezer Pack").
- Scoop up a tablespoon (using tablespoon measure), then use a teaspoon to scoop the mixture out into your hands (see video). Roll into ball then place on chilled plate. Repeat with remaining chocolate mixture, chilling hands on Freezer Pack as needed.
- Once all balls are rolled, roll in cocoa or Coatings of choice. Serve at room temp so the chocolate is beautifully creamy inside!
Notes
- Use cooking chocolate from the baking aisle for proper melting and setting.
- Chill the ganache in the refrigerator for at least 6 hours; avoid freezing to maintain texture.
- Roll truffles with cold hands or use a frozen pack nearby to keep the chocolate from melting.
- Serve truffles at room temperature to enjoy a creamy, melt-in-mouth consistency.
- Experiment with coatings like cocoa powder, crushed nuts, or sprinkles for variety.
- Optional flavorings such as liqueur or extracts can be added to the ganache before chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24truffles
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 15g | |
| Calories | 83cal | 4% |
| Carbohydrates | 7.5g | 3% |
| Protein | 1g | 2% |
| Fat | 5.5g | 8% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 18mg | 1% |
| Potassium | 52mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 6.3g | 13% |
| Vitamin A | 50IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.