Rich, silky, and impossibly easy — these Quick Chocolate Truffles come together with just a few ingredients and no candy thermometer. They’re elegant enough for gifting yet simple enough for any home cook.
Tested & perfected: Made three times to ensure the truffles roll smoothly and hold their shape at room temperature — the key is chilling just long enough to firm, not harden.
At a Glance
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 20–24 truffles
- Skill Level: Beginner
- Method: No-bake, stovetop
Ingredients
- 8 oz (225 g) semisweet or dark chocolate, finely chopped
- ½ cup (120 ml) heavy cream
- 1 tsp pure vanilla extract
- ⅛ tsp fine salt
- ⅓ cup (30 g) unsweetened cocoa powder, for dusting
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use coconut cream instead of heavy cream | Chill mixture 15 minutes longer before rolling |
| Gluten-free | Naturally gluten-free | Check label on chocolate for cross-contact |
| Vegan | Use dairy-free dark chocolate + coconut cream | Roll truffles while slightly softer; chill again |
| Nut-free | Use pure chocolate and cocoa powder | Avoid nut-based coatings |
Step-by-Step Instructions
- Make the ganache.
Place chopped chocolate in a heatproof bowl. In a small saucepan, heat cream over medium until just steaming (not boiling). Pour over chocolate. Let stand 2 minutes, then stir slowly until smooth and glossy. Add vanilla and salt. - Chill the mixture.
Cover the bowl and refrigerate until firm enough to scoop, about 45–60 minutes. - Shape and coat.
Scoop tablespoon-sized portions and roll quickly between palms to form balls. Roll each truffle in cocoa powder until evenly coated. Place on parchment-lined tray; chill 10 minutes to set.
Pro Tips & Variations
- Avoid overheating cream: Boiling can seize the chocolate.
- Perfect texture: Ganache should feel soft but hold its shape when scooped.
- Flavor twists: Add 1 tsp espresso powder, orange zest, or a dash of cinnamon.
- Coating ideas: Try shredded coconut, crushed freeze-dried berries, or finely chopped nuts (for non-nut-allergic eaters).
- Elegant finish: Dust lightly with gold luster dust before serving for a luxe holiday look.
- Giftable: Package in mini paper cups or small tins lined with parchment and ribbon.
Serving Suggestions
- Pair with a hot espresso or peppermint mocha.
- Arrange on a tiered dessert tray for parties.
- Add to homemade candy boxes or cookie platters.
- Serve chilled for firmer texture, or at room temperature for creamier centers.
Storage & Reheating
- Refrigerate: Store in an airtight container up to 10 days.
- Freeze: Freeze up to 2 months; thaw overnight in fridge.
- Serve: Let stand 10–15 minutes before serving for best texture.
- Food safety: Keep below 70°F (21°C) when displaying; avoid warm areas.
Troubleshooting
| Issue | Fix |
|---|---|
| Ganache too thin | Chill longer; add 1 oz more melted chocolate |
| Ganache too firm | Let sit at room temp 10 minutes before scooping |
| Coating clumps | Work in small batches; re-dust with cocoa |
FAQs
Q1: Can I use milk chocolate instead of dark?
Yes, but reduce cream to 6 Tbsp since milk chocolate softens more easily.
Q2: Why did my ganache split?
It overheated or had too much liquid. Stir in 1 tsp melted chocolate to bring it back together.
Q3: How can I make flavored truffles?
Infuse cream with coffee beans, citrus peel, or spices, then strain before pouring over chocolate.
Nutrition (per truffle)
Calories: 95 | Protein: 1 g | Carbs: 8 g | Fat: 7 g | Sugars: 6 g