These dark chocolate truffles recipe are ultra creamy and very rich in chocolate, made with only 3 ingredients, no chocolate lover will resist. Make this ultra-easy and quick recipe perfect for Valentine's Day or Christmas.
Homemade truffles recipe
Chocolate truffles are very popular during the holiday season and are often offered at Christmas or Valentine's Day. But have you ever tried to make them at home?
Much better homemade, prepare your chocolate truffles with this quick and easy recipe and you'll have the added satisfaction of offering a unique gift to your loved ones during the holidays.
>> See all truffles, chocolates and candies recipe of the blog
What is a truffles?
Attention, we are not talking about the truffle (mushroom) but this little chocolate treat coated with cocoa powder.
The chocolate truffle is mainly composed of 2 ingredients, chocolate and cream, so it's technically a chocolate ganache, the same one we use in pastry, but with different proportions and a very creamy texture.
This recipe for dark chocolate truffles is a classic, but did you know that you can also use this recipe with milk chocolate and even with white chocolate like my white chocolate truffles recipe.
There are hundreds of recipes for homemade truffles, each as delightful as the other, in very tasty or healthier versions that please children and grown-ups alike.
This recipe here is 100% chocolate, all chocolate lovers will fall for its creamy and melting texture in the mouth and its ultra-strong chocolate taste.
Coated with cocoa powder, sprinkles, shredded coconut, or crushed nuts, don't worry everyone will find their own pleasure in these yummy truffles.
Which chocolate to use for truffles
Basically, chocolate truffles can be made with any kind of chocolate, dark chocolate, milk chocolate, and white chocolate. The higher the percentage of chocolate the more full-bodied and rich in cocoa you will get.
Afterward, in the ganache-making process, we will try to find the right balance between the chocolate and the cream to have a texture that is both firm and melting in the mouth.
It will be necessary to use cooking chocolate which is also called couverture chocolate, it has a high percentage of cocoa butter, and it melts more easily unlike chocolate chips which resist the heat of the oven and which we use better in cookie recipes.
Easy recipe with only 3 ingredients
In fact, these chocolate truffles are the result of a single preparation, the chocolate ganache, and can be made with only two ingredients. But for this classic recipe, I chose to add a 3rd ingredient that brings an even creamier texture.
You will need chocolate, heavy cream, and a bit of butter. The emulsion of these 3 ingredients will give you the perfect texture, rich in chocolate and melting in the mouth.
- Chocolate: Use high-quality chocolate or a baking chocolate bar with at least 54% cocoa (semi-sweet chocolate), finely chopped.
- Heavy cream: Full fat with at least 30% fat or heavy whipping cream and heat over medium heat until simmering.
- Butter: This is optional but butter adds a creamier texture.
- Vanilla extract and salt: Also optional, they bring more flavor and flavor to the recipe.
Option to flavor
- Aroma: almond extract, lemon or other citrus fruits like orange extract.
- Spices: cayenne pepper, cinnamon,
- Nuts: almonds, hazelnuts, walnuts, the texture will be less smooth but they will be crunchy.
- Expresso powder: to give a coffee flavor.
You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make dark chocolate truffles
1 - Ganache mixture
- Finely chop the dark chocolate with a knife and place in a medium bowl.
- Heat the heavy cream in a saucepan over medium heat until it simmers.
- Add the warm cream and softened butter to the bowl containing the chopped chocolate and let stand for a few minutes.
- Then mix with a spatula or wooden spoon until the melted chocolate mixture is smooth.
- Add the vanilla flavoring and salt (optional) and mix again to incorporate.
- Cover the truffle mixture in contact with plastic wrap and let stand in the fridge for at least 3 hours until the ganache is completely chilled.
Tip: To shorten the resting time in the refrigerator you can place the ganache in the freezer for 1 hour.
2 - Roll up truffles
- Scoop cooled ganache with an ice cream scoop or tablespoon and place on a large baking sheet lined with parchment paper.
- Place the baking sheet with chocolate truffles in the freezer for about 10 minutes to make them harden a little.
- Then quickly roll the truffles balls between your hands to give them a nice round shape.
3 - Coating the truffles
- Roll chocolate truffles in unsweetened cocoa powder several times until fully coated.
- Do the same for the other coatings, then place the truffles on a plate or in mini paper cups and place them in a storage box.
Tip: You can also coat your truffles in a chocolate shell by simply melting chocolate in a double boiler and dipping the truffles in the melted chocolate.
Coating ideas for truffles
Here are some ideas for coating your homemade pure chocolate truffles :
- Powdered sugar
- Shredded coconut or the toasted one
- Colored sugar
- Chopped pistachios
- Chocolate coating
- Crushed candy cane
Frequently asked questions
Place them in the freezer for a few minutes to harden and roll them into balls more easily.
Store truffles at room temperature for 1 week in a storage box or in the freezer for up to 3 months.
Storage and freezing
At room temperature: Homemade chocolate truffles can be stored at room temperature in an airtight container or in a glass jar for about 1 week.
You can also place them in the refrigerator for longer conservation.
In the freezer: You can freeze chocolate truffles up to 3 months in the freezer, packed in storage bags. Let them come back to room temperature.
More truffles and chocolate recipes
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Homemade dark chocolate truffles
- Total Time: 3 hours 10 minutes
- Yield: 17 truffles
Classic chocolate truffles with a creamy texture and high chocolate (for about 15 - 17 truffles)
- 226 g (8 oz) Baking chocolate - semi-sweet at 54 % or 60 %
- 125 ml (½ cup) Heavy cream- full fat
- 20 g Butter - unsalted and softened
- ½ tsp Vanilla extract
- 1 pinch of sea salt
- Finely chop the dark chocolate with a knife and place it in a medium bowl.
- Place the heavy cream in a saucepan and heat over medium heat until it simmers.
- Pour the hot cream over the chopped chocolate and add the butter then let stand for about 3-5 minutes.
- Mix with a wooden spoon until you have a smooth and homogeneous ganache mixture.
- Add vanilla and salt (optional) and mix again.
- Cover with plastic wrap in contact and place in the fridge for at least 3 hours (or 1 hour in the freezer) until the mixture is completely cooled.
- Using an ice cream scoop or tablespoon scrape out balls of chocolate and place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 10-15 minutes.
- Take each ball of chocolate and shape it into a round ball with your hands, working as quickly as possible, then place it back on the baking sheet.
- In a bowl place the unsweetened powdered sugar or coating of your choice.
- Roll the chocolate truffles in the bowl until they are completely covered.
Storage: at room temperature in a storage box with a tight-fitting lid for 1 week. Or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: french
- Calories: 102
- Sugar: 7
- Sodium: 16
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 13
Keywords: chocolate truffles, dark chocolate truffles, easy chocolate truffles
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