Chocolate Truffles

These chocolate truffles are rich, smooth, and melt-in-your-mouth good.

hey look fancy, but they’re super easy to make with just a few ingredients.

All you need is chocolate, cream, and a little time in the fridge.

They’re the kind of treat that makes people think you bought them from a fancy chocolate shop.

Why I Love This Recipe

I remember making these for a birthday gift when I didn’t have time to shop. It was a last-minute idea that turned into a keeper. They came out so smooth and rich that people thought I bought them from a chocolatier.

Only 3 ingredients to start
You don’t need an oven
They taste amazing cold or room temp
You can roll them in anything—nuts, cocoa, sprinkles

How Many Servings and Time

Makes: About 20 truffles
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: Around 2 hours 15 minutes

What You’ll Need

8 oz (about 1 ⅓ cups) semi-sweet chocolate, chopped
½ cup heavy cream
1 tsp vanilla extract
Unsweetened cocoa powder, for coating (about ¼ cup)

Macros Information (per truffle, approx.)

Calories: 85
Fat: 6g
Carbs: 7g
Protein: 1g
Sugar: 5g

Why This Recipe Works (Quick Science)

When you heat cream and pour it over chopped chocolate, the fat in the cream bonds with the cocoa solids. That creates a smooth, glossy ganache that sets when chilled. The ratio of chocolate to cream matters—it controls the texture.

Common Mistakes

Overheating the cream can burn it—heat just until it steams.
Not chopping chocolate fine enough will cause it to melt unevenly.
Skipping chill time will make the ganache too soft to roll.

What to Serve With

Fresh berries
A hot espresso or latte
Vanilla ice cream
Crushed nuts for dipping

FAQ

Can I use milk chocolate instead of semi-sweet?
Yes, but it’ll be sweeter and a little softer—use slightly less cream.

Can I freeze them?
Yes, freeze in a sealed container for up to 2 months.

What else can I coat them in?
Try crushed nuts, coconut flakes, powdered sugar, or melted chocolate.

How to Make Chocolate Truffles

Step 1: Heat the cream

Pour ½ cup heavy cream into a small saucepan and heat it over low until it just begins to steam—don’t let it boil.

Step 2: Pour cream over chocolate

Place 8 oz chopped semi-sweet chocolate into a mixing bowl. Slowly pour the hot cream over the chocolate. Let it sit for 2 minutes without stirring.

Step 3: Stir into ganache

Add 1 tsp vanilla extract and stir the mixture slowly until all the chocolate is melted and smooth. The ganache should look thick and glossy.

Step 4: Chill until firm

Cover the bowl and place it in the fridge for about 2 hours, or until the ganache is firm enough to scoop.

Step 5: Scoop and roll into balls

Use a small cookie scoop or spoon to scoop the chilled ganache into small balls. Roll each ball quickly between your hands.

Step 6: Roll in cocoa powder

Roll each truffle in unsweetened cocoa powder until fully coated.

Step 7: Serve in a plate

Arrange the finished truffles in a white round plate and serve or store in the fridge.

Final Thoughts

Once you make these chocolate truffles, you’ll never want store-bought again. They’re rich, smooth, and surprisingly easy. Try them out, mix up the coatings, and enjoy every bite. Let me know how yours turned out and what you rolled them in!