Dark Chocolate Truffles (with Endless Toppings!)
There’s something undeniably special about homemade chocolate truffles. These decadent, bite-sized desserts are as elegant as they are indulgent, making them the perfect treat for celebrations, gifts, or satisfying late-night chocolate cravings.
Why this recipe works
- Taste & Flavor: Homemade truffles are decadently rich with a deep, intense chocolate flavor balanced by a hint of vanilla and a touch of salt.
- Texture: Their creamy, melt-in-your-mouth centers contrast beautifully with the crisp coating of cocoa powder, nuts, or sprinkles.
- Versatility: This recipe is a blank canvas for creativity with flavors and toppings. Plus, gifting an assortment of chocolates just looks beautiful!
With just a handful of ingredients and a little patience, you can create customized truffles that rival those from fancy chocolate shops! As an added bonus, these are so fun to make with kids!
For more festive chocolate desserts, try this no-bake chocolate mousse pie, fudgy chocolate espresso brownies, or my all-time favorite gooey chocolate chess pie next!
4 Ingredients You Likely Already Have
- Dark chocolate (60–70% cocoa) or semi-sweet chocolate (I definitely recommend using a high-quality chocolate bar instead of chocolate chips).
- Heavy cream
- Vanilla extract: Make sure to use pure vanilla extract, not artificial. With so few ingredients, the quality really matters here!
- A tiny bit of kosher salt to season the truffles.
Where you can get creative are the toppings and coatings! A few ideas, but this is just the beginning — you can use anything you want: chopped nuts, cocoa powder, shredded coconut, powdered sugar, melted chocolate, or sprinkles!
Ingredient Substitutions
- Heavy cream: Use coconut cream or plant-based whipping cream to make a dairy-free version.
- Vanilla extract: Swap with almond, peppermint, or orange extract to customize the flavor.
- Kosher salt: Use sea salt or omit it for a sweeter truffle. (But I strongly recommend keeping the salt here!)
- A note on milk chocolate and white chocolate: These chocolates are softer; if using; reduce the cream slightly to maintain the right consistency.
Directions
Full quantities and instructions can be found in the recipe card below.
- Chop & Melt: Finely chop chocolate and place in a bowl. Heat heavy cream until simmering, pour over chocolate, then let sit for 5 minutes. Stir until smooth, then mix in vanilla extract and a little kosher salt.
- Chill: Cool to room temperature, cover with plastic wrap, and refrigerate for at least 2 hours until firm.
- Shape: Scoop 1-tablespoon portions of the mixture onto a parchment-lined tray. Chill again for 20–30 minutes, then roll into balls.
- Coat: Roll truffles in desired toppings like cocoa powder, nuts, or coconut, and refrigerate for 2 hours before serving.
The ganache needs at least 2 hours to set in a refrigerator to firm up to ensure they hold their shape. Unfortunately, you can’t skip these steps. But they’re so worth it in the end (just like the long wait for homemade chocolate mousse to setup… always worth it). I just know you’ll enjoy every rich, velvety bite!
Ari’s Best Tips!
- Choose quality chocolate: Use high-quality chocolate with at least 60% cocoa for the best flavor. Avoid chocolate chips, as they often contain stabilizers.
- Keep your hands (and the bowl!) cool: To prevent melting the truffles while rolling, chill your hands under cold water and dry thoroughly.
- Make it boozy: Add 1–2 tablespoons of liqueur, like Baileys, Grand Marnier, or rum, to the ganache for a grown-up twist.
Trouble shooting ganache: If the ganache separates or feels grainy, it could be a result of the cream being too hot or because the chocolate wasn’t chopped finely. To fix this, gently heat the mixture over a double boiler and stir until smooth.
Make-Ahead and Store
- To make-ahead: Truffles can be made up to 3 days in advance and stored in the refrigerator.
- Leftovers and storage: Keep truffles in an airtight container in the fridge for up to 2 weeks.
Freeze truffles in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.
Get Creative with Toppings!
From classic cocoa powder to colorful sprinkles, the possibilities are endless. For extra flair, try crushed freeze-dried raspberries, candied orange peel, or even edible gold dust.
And if you’re planning to gift these to friends and family during the holiday season (or really any time of year — chocolate is always in season!), consider packaging them in a gift box lined with parchment paper.
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4-Ingredient Homemade Chocolate Truffles
Equipment
Ingredients
- 8 oz (225g) high-quality semi-sweet or dark chocolate bar
- ⅔ cup (160ml) heavy cream
- 2 tsp pure vanilla extract
- ¼ tsp kosher salt
Toppings (you’ll need about ¼ – ⅓ cup of each)
- Chopped nuts (pistachios, peanuts, hazelnuts, pecans, anything you like!)
- Cocoa powder
- Shredded coconut
- Powdered sugar
- Melted chocolate
- Sprinkles
Instructions
- Chop the chocolate. Use a sharp knife to finely chop the chocolate bar, then place in a heat-proof bowl.
- Warm the cream. Place ⅔ cup (160ml) heavy cream in the bowl of a saucepan, then set over medium heat. Slowly bring the cream to a simmer, but do not allow it to boil. Pour the cream over the chopped chocolate, allow to sit for 5 minutes.
- Flavor the chocolate. Use a rubber spatula to stir the chocolate mixture until completely smooth. Add 2 tsp vanilla extract and ¼ tsp kosher salt, then mix again.
- Chill the mixture. Allow the chocolate to cool to room temperature, then cover with plastic wrap so that it’s touching the chocolate mixture. Transfer to a refrigerator for at least 2 hours, or until completely cool.
- Form the truffles. Using a small cookie scoop, transfer small, even portions of the truffle mixture to a parchment-lined baking sheet. If you don’t have a scoop, portion the chocolate into mounds roughly the size of 1 tablespoon. Return to the refrigerator for 20-30 minutes (this makes them easier to roll out).
- Setup topping station. Place toppings, such as chopped nuts, cocoa powder, shredded coconut, powdered sugar, melted chocolate, or sprinkles in individual small bowls. Start with about ¼ – ⅓ cup, then add more if needed.
- Assemble the truffles. One at a time, roll each truffle into a uniform round ball. Immediately transfer to the topping bowl of your choice, then roll until evenly coated on all sides. Transfer the truffle to a clean plate. Repeat with remaining truffles, then refrigerate for at least 2 hours or overnight. Enjoy!
Notes
- Truffles can be kept at room temperature for up to 3 days or in a refrigerator for up to 2 weeks.
- Freeze truffles in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.
- Do not use chocolate chips for this recipe. I recommend high-quality chocolate bars.
Let us know your thoughts!