I adore these homemade chocolate truffles—they’re rich, melt-in-your-mouth bites of ganache that feel decadent yet surprisingly simple. With just high-quality chocolate and cream (or coconut milk for a vegan version), they deliver luxurious indulgence in every single bite.
Why You’ll Love This Recipe
I love how customizable it is—whether I’m in a vegan mood, craving coffee flavor, or want a protein boost, this base recipe adapts beautifully. It’s quick to make (a few minutes prep, then chilling), elegant for gifts or gatherings, and never fails to impress.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Semi‑sweet or dark chocolate (chopped)
-
Heavy cream or full-fat coconut milk (for dairy-free)
-
Optional: a pinch of salt & pure vanilla extract
-
Optional coatings: cocoa powder, chopped nuts, sprinkles, shredded coconut
directions
-
Finely chop the chocolate and place it in a bowl.
-
Heat cream (or coconut milk) just to a simmer—don’t boil—then let it rest a minute.
-
Stir gently until fully melted and smooth. Add vanilla and salt if desired.
-
Chill the ganache 2+ hours (or until firm) before scooping with a mini scoop or melon baller.
-
Roll into balls, then coat in your choice of toppings—classic cocoa, nuts, or festive sprinkles
-
Chill again to set before serving or gifting.
Servings and timing
-
Yields 15–20 truffles (standard recipe)
-
Prep time: 5 minutes
-
Chill time: 2 hours+
-
Total time: ~2 hours 5 minutes
Variations
-
Vegan/Dairy-free: Use coconut milk in place of cream for a rich, plant-based option.
-
Coffee truffles: Add instant coffee to the ganache or use coffee-flavored fillings for mocha lovers.
-
Protein truffles: Swap heavy cream for protein powder + nut butter, then dip in melted chocolate—each has 5g+ protein.
-
Lemon truffles: Blend cream cheese, coconut butter, and lemon zest, then roll or dip in white chocolate.
-
Microwave shortcut: Mix chocolate and milk in the microwave in under 5 minutes—quick and easy.
storage/reheating
-
To store: Keep truffles in airtight container in fridge for up to 2 weeks, or freeze for up to 2 months.
-
Serve at room temperature for the perfect melt‑in‑your‑mouth texture.
FAQs
What chocolate should I use?
I always choose high-quality chopped chocolate, not chips—they melt smoother and richer. Chips often contain stabilizers that affect texture.
Why can’t I boil the cream?
Boiling cream can separate the cocoa butter from the chocolate, causing a gritty or greasy ganache. I let it cool slightly after simmering for the best texture.
How do I keep truffles from sticking to the spoon?
Using a small scoop or melon baller helps you portion them evenly. Rolling them gently between parchment-lined sheets ensures they stay round and tidy.
Can I add extract or liquor?
Yes—just a small splash of vanilla, rum, or liqueur adds depth. Too much liquid can affect firmness and make rolling difficultt.
What’s the best coating?
Classic cocoa powder gives a traditional look, while crushed nuts, coconut, or sprinkles add color and texture. I always do a mix for variety.
Conclusion
These chocolate truffles have become a staple in my kitchen—they’re easy to make, endlessly customizable, and always elegant. Whether I’m gifting a box or just craving a bite of indulgence, their creamy ganache and flavorful coatings never disappoint. I’m already planning my next batch!
Print
Chocolate Truffles
- Total Time: 1 hour 30 minutes
- Yield: about 24 truffles
Description
Rich and velvety bite-sized chocolate truffles rolled in cocoa—decadent and elegant, perfect for gifting or indulging any time.
Ingredients
8 oz (225 g) good-quality dark chocolate, finely chopped
½ cup (120 ml) heavy cream
2 Tbsp unsalted butter, cut into small pieces
1 tsp vanilla extract
Pinch of salt
Cocoa powder, finely chopped nuts, or melted chocolate for coating
Instructions
Place chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat heavy cream over medium heat until it just begins to simmer—small bubbles around edges.
Pour hot cream over the chocolate, let sit undisturbed for 2 minutes, then add butter, vanilla, and pinch of salt. Stir gently until smooth and glossy.
Cover bowl and refrigerate ganache for 1–2 hours, or until firm enough to scoop.
Using a small cookie scoop or spoon, portion ganache into 1‑inch balls. Roll quickly between palms to smooth.
Roll each truffle in cocoa powder, chopped nuts, or drizzle with melted chocolate.
Place truffles on a parchment-lined tray and chill for another 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
