No-Bake Desserts
Chocolate Truffles
Velvety homemade chocolate truffles rolled in cocoa powder — impossibly rich, melt-in-your-mouth, and easier to make than you'd ever believe. The perfect edible gift.
The Most Rewarding Edible Gift You Can Make
Homemade chocolate truffles look like they belong in a high-end chocolate shop, but they take less than 30 minutes of active work and cost a fraction of the price. The base is a simple ganache — chocolate and cream — that you chill, scoop, roll, and dust with cocoa powder. Every December, friends start asking if I am making them again, and the answer is always yes. A truffle made with good chocolate melts the moment it hits your tongue and delivers a wave of pure, intense flavor that no store-bought candy can match.
Baker’s Tips
- Chop chocolate as finely as possible before adding the hot cream — smaller pieces mean faster, more even melting and a smoother emulsion.
- When stirring the ganache, start in the very center with small, tight circles and work outward — this center-out technique prevents the emulsion from breaking.
- Run your hands under the coldest water before rolling, and work in batches of 6 to 8 truffles, re-chilling your hands between rounds.
- Store truffles in an airtight container in the fridge for up to 2 weeks, and let them sit at room temperature for 5 to 10 minutes before eating for the best texture.
Variations
- Espresso Truffles: Dissolve 1 teaspoon of instant espresso powder in the hot cream before pouring — it deepens the chocolate flavor without tasting like coffee.
- Orange Truffles: Add 1 tablespoon of Grand Marnier and the finely grated zest of one orange to the finished ganache for a timeless combination.
- Salted Caramel Truffles: Swirl 2 tablespoons of salted caramel sauce into the ganache before chilling, and top each finished truffle with a single flake of sea salt.
If you want to master the ganache technique itself, check out my chocolate ganache guide.
Ingredients
For the ganache
For coating and variations
Instructions
- 1
Heat the cream
Pour the heavy cream into a small saucepan and set over medium heat. Warm until it just begins to simmer — you'll see small bubbles forming around the edges and steam rising from the surface. Don't let it reach a full boil, as overheated cream can cause the chocolate to seize.
- 2
Make the ganache
Place the finely chopped chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes — this allows the heat to penetrate and begin melting the chocolate without agitation. Starting from the center of the bowl, stir slowly in small circles with a spatula, gradually widening until the chocolate and cream form a smooth, glossy emulsion. Add the butter pieces and vanilla (and espresso or liqueur, if using) and stir until completely incorporated.
- 3
Chill the ganache
Press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until the ganache is firm enough to scoop and roll — it should feel like thick cookie dough when you press it. If it's too soft, chill longer. If it's rock-hard, let it sit at room temperature for 10-15 minutes.
- 4
Scoop the truffles
Using a small cookie scoop or a teaspoon, portion the ganache into roughly 1-inch balls — you should get about 24 truffles. Place them on a parchment-lined baking sheet. Don't worry about making them perfectly round at this stage; you'll shape them in the next step. If the ganache starts getting too soft as you work, pop the sheet back in the fridge for 10 minutes.
- 5
Roll into balls
Working quickly, roll each portion between your palms to form a rough sphere. Your hands will melt the chocolate fast, so work in batches — roll 6-8 truffles, then refrigerate the sheet while you wash and dry your hands with cold water. The truffles should be round but don't need to be perfectly smooth — a slightly rustic shape is part of their charm.
- 6
Coat in cocoa powder
Place the cocoa powder in a shallow bowl. Drop a few truffles at a time into the cocoa and roll gently until evenly coated. Transfer to a clean parchment-lined tray. If desired, sprinkle a few flakes of sea salt on top of each truffle while the cocoa coating is fresh. Refrigerate for at least 15 minutes to firm up before serving.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 95 calories |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 8g |
| Sugar | 6g |
| Protein | 1g |
| Sodium | 5mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why did my ganache break or look greasy?
Broken ganache (where the fat separates from the chocolate) usually happens when the cream is too hot, the chocolate is low quality, or you stirred too vigorously at the start. To rescue it, add 1 tablespoon of cold cream and stir vigorously from the center — this often re-emulsifies the mixture. If that doesn't work, briefly blend it with an immersion blender.
Can I use milk chocolate?
Yes! Use the same amount of milk chocolate, but reduce the cream to 1/3 cup since milk chocolate has more sugar and cocoa butter and needs less liquid. The truffles will be sweeter and creamier. White chocolate truffles work too — use 1/4 cup of cream for 8 oz of white chocolate.
How long do truffles last?
Stored in an airtight container in the refrigerator, truffles keep for 2 weeks. They can also be frozen for up to 2 months. Let refrigerated truffles sit at room temperature for 5-10 minutes before eating — they're best when slightly cool but not fridge-cold.
Reader Reviews
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