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These Dark Chocolate Truffles are rich, decadent and super easy to make with only 3 simple ingredients. A great treat for any occasion and all the chocolate lovers in your life!
Dark Chocolate Truffles Ingredients
- Dark Chocolate Chips: use a good quality chocolate chip, it melts and taste the best. Or you can use 12 oz of dark chocolate bars that has been roughly chopped.
- Heavy Cream: This is an essential ingredient. Do not use anything else or the chocolate will not set up right. The cream makes them rich, creamy and decadent.
- Pure Vanilla Extract: this enhances all the flavors. You could also add a ¼ teaspoon of almond extract to add a slight nutty flavor.
- Coatings: Sprinkles, Toffee Bits, Cocoa Powder, Unsweetened Coconut or Sweetened Shredded Coconut, Melted Chocolate, Finely Chopped Peanuts, or Powdered Sugar.
These little homemade chocolate treats are so incredible rich and delicious. They make the perfect gift for holidays, birthdays and any occasion in between.
How to Make Chocolate Truffles
- In a sauce pot, heat the heavy cream of medium-low just until the edges start to bubble, then remove from heat. Do NOT boil the cream.
- Add the chocolate chips and whisk until completely melted.
- Stir in the pure vanilla extract.
- Pour the ganache into a flat bowl and chill in fridge for 1-2 hours.
- Using a small cookie scoop, melon baller, or tablespoon, scoop the chocolate onto a waxed lined sheet pan.
- Roll the chocolate into smooth balls and then immediately roll into desired coating.
- Serve and Enjoy!
Tips for the Best Chocolate Truffles
- Use a good quality chocolate. It will melt a lot easier and the taste will be a lot better.
- Do not boil the heavy cream. The ganache will separate and look greasy, and ultimately not set up.
- Pour the chocolate into a flat or wide bottom bowl to make chilling faster and more even.
- Chill the chocolate for only 1-2 hours. Any longer and the chocolate will be too firm and will be very hard to scoop and roll.
- Roll the chocolate in coating right after you roll it into a ball. The warmth from your hands will bring out the moisture of the chocolate just enough so the coating sticks to the chocolate.
Storing Chocolate Truffle Candies
Storing: Store the truffles in an air tight container in the fridge for up to a week.
Freezing: To make them ahead or last longer, you can freeze the truffles with or without the coatings. Place them in a freezer safe air tight container between layers of wax paper. They'll last 3-4 months in the freezer.
Thawing: Thaw the truffles in the fridge.
FAQs About Dark Chocolate Truffles
A good quality brand like Ghirardelli or Hershey's Special Dark this is 45%-72% dark chocolate is best for chocolate truffles.
Dark chocolate is actually a source of antioxidants. However, since these truffles are mixed with heavy cream they are a treat and best in moderation.
These homemade dark chocolate truffles will last in the fridge for up to a week.
Other Chocolate Treats to Share:
- Peanut Butter Brownie Bars
- S'mores Cracker Toffee
- Dark Chocolate Walnut Brownies
- No Bake Peanut Butter Bars
- Homemade Chocolate Cupcakes
- Classic Homemade Brownies
- Double Chocolate Chip Cookies
- Homemade Brownie Bites
- Chocolate Sugar Cookies
- Peanut Butter Chip Chocolate Cookies
- Chocolate Sour Cream Baked Donuts
- No Bake Chocolate Raisin Cookies
- Old Fashioned Frosted Brownies
- Rocky Road Brownies
- Mini Chocolate Donuts
Dark Chocolate Truffles
Ingredients
- ⅔ cup heavy cream
- 2 cups dark chocolate chips, 45-72% dark
- 1 tablespoon pure vanilla extract
- various coatings: sprinkles, cocoa powder, shredded coconut, toffee bits, or finely chopped nuts
Instructions
- In a medium saucepan, heat the heavy cream over medium-low heat just until the edges start to bubble and then remove from heat. Do NOT boil.
- Add the chocolate chips and whisk until fully melted.
- Stir in the vanilla extract.
- Pour the chocolate into a flat or wide bottom bowl and chill for 1-2 hours until evenly set.
- Using a cookie scoop, melon baller or tablespoon, scoop the chocolate out onto a wax lined sheet pan.
- Once scooped roll into smooth balls and then immediately roll into coatings.
- Store in the fridge for up to one week.
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