Chocolate truffles sound fancy, but they’re surprisingly simple to make at home. With just a handful of ingredients, you get rich, velvety bites that melt the moment they hit your tongue. They’re perfect for holidays, birthdays, or a treat-yourself evening on the couch.
No special equipment, no candy thermometers—just a bowl, a saucepan, and a little patience. Once you try them, you may never buy boxed truffles again.
What Makes This Special
These truffles deliver a classic chocolate-shop texture with minimal fuss. They rely on a straightforward ganache base, so the flavor is clean, deep, and unmistakably chocolatey.
With only five ingredients, every element has a purpose and shines through. They’re also endlessly customizable, which makes them ideal for gifting or for a dessert board that looks more labor-intensive than it is.
What You’ll Need
- 8 ounces (225 g) high-quality dark chocolate (60–70% cacao), finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract (or another extract you love)
- Coating of your choice: unsweetened cocoa powder, powdered sugar, finely chopped nuts, shredded coconut, or melted chocolate for dipping
Yield: About 18–24 truffles, depending on size.
Instructions
- Prep the chocolate. Finely chop the chocolate and place it in a heatproof bowl. Smaller pieces melt more evenly and prevent graininess.
- Warm the cream. In a small saucepan, heat the heavy cream over medium until it’s steaming and just beginning to simmer around the edges.
Do not boil.
- Make the ganache. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes to soften the chocolate. Add the butter and vanilla, then gently stir in small circles from the center outward until the mixture is glossy and smooth.
- Chill the mixture. Cover the bowl and refrigerate for 1–2 hours, until the ganache is firm enough to scoop but not rock hard.
It should hold its shape when spooned.
- Shape the truffles. Line a baking sheet with parchment. Using a small cookie scoop or teaspoon, portion the ganache into mounds. Roll quickly between your palms to form smooth balls.
If the mixture gets too soft, chill for 10 minutes and continue.
- Coat the truffles. Roll each ball in your chosen coating. For cocoa powder, tap off excess. For nuts or coconut, press lightly to help them adhere.
For a chocolate shell, dip in melted chocolate and place on parchment to set.
- Set and serve. If dipped, let the truffles set at room temperature for 20–30 minutes, or chill briefly to speed it up. Enjoy at room temperature for the creamiest texture.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 2 weeks. Separate layers with parchment to prevent sticking.
- Freezer: Freeze for up to 2 months.
Thaw overnight in the fridge, then let sit at room temperature for 10–15 minutes before serving.
- Room temperature: If your kitchen is cool, truffles can sit out for a few hours when serving. Avoid heat or direct sunlight.
Health Benefits
While truffles are an indulgence, there are a few perks when you use quality ingredients. Dark chocolate contains antioxidants like flavanols, which are linked to heart health and improved mood.
Nuts as a coating add healthy fats and a bit of protein. Using unsweetened cocoa powder instead of a sugary coating keeps the sweetness balanced and the flavor deep.
Portion size matters. One or two truffles make a satisfying finish to a meal. Enjoying them slowly lets the richness shine without overdoing it.
Pitfalls to Watch Out For
- Overheating the cream: Boiling cream can split the ganache.
Heat until steaming, then pour immediately over the chocolate.
- Using large chocolate chunks: Big pieces won’t melt evenly. Chop finely for a smooth mixture.
- Stirring too aggressively: Whipping air into ganache can make it grainy. Stir gently until just combined and glossy.
- Skipping the chill: If the ganache isn’t fully chilled, shaping gets messy.
Give it enough time to firm up.
- Warm hands: Body heat softens truffles quickly. Rinse hands in cold water, dry well, and work in short batches.
- Low-quality chocolate: With only five ingredients, quality matters. Choose good dark chocolate for the best flavor and texture.
Variations You Can Try
- Salted caramel swirl: Add a teaspoon of caramel sauce to the center of each portion before rolling, then finish with a pinch of flaky sea salt.
- Espresso truffles: Stir 1–2 teaspoons instant espresso powder into the hot cream for a mocha twist.
- Orange zest and cardamom: Add 1 teaspoon fresh orange zest and a pinch of ground cardamom to the ganache.
Coat in cocoa powder.
- Peppermint crunch: Swap vanilla for 1/2 teaspoon peppermint extract and roll in crushed peppermint candies around the holidays.
- Hazelnut praline: Press a toasted hazelnut into each truffle center. Roll in finely chopped hazelnuts.
- White chocolate shell: Dip the dark truffles in melted white chocolate and drizzle with dark chocolate for contrast.
- Dairy-free: Use full-fat coconut milk instead of cream and coconut oil instead of butter. Choose dairy-free chocolate.
FAQ
Can I use milk chocolate instead of dark chocolate?
Yes, but reduce the cream slightly because milk chocolate is softer and sweeter.
Try 7 ounces milk chocolate with the same amount of cream, or keep 8 ounces and use 1–2 tablespoons less cream to prevent a runny ganache.
Why did my ganache separate?
Separation often happens if the cream was too hot or the mixture was overworked. To fix it, whisk in 1–2 teaspoons warm cream or a small knob of room-temperature butter until it comes back together.
How do I make the truffles extra shiny if I’m dipping them?
For a glossy shell, temper the chocolate before dipping. If you want a shortcut, use compound chocolate or candy melts, which set shiny without tempering, though the flavor is less complex.
What’s the best cocoa powder for coating?
Use unsweetened Dutch-process cocoa for a smoother, less acidic taste and a deeper color.
Natural cocoa works too but will taste sharper and slightly more bitter.
Can I add liqueur to the ganache?
Absolutely. Stir in 1–2 tablespoons of a complementary liqueur—like Grand Marnier, Baileys, Kahlúa, or Amaretto—after the ganache is smooth. If it gets too soft, chill a bit longer before shaping.
How far in advance can I make these for gifts?
Make them up to a week ahead and refrigerate in an airtight container.
For gifting, box them the day you plan to give them and include a note to keep refrigerated and enjoy at room temperature.
My truffles are too soft to roll. What should I do?
Chill them longer, or pop the bowl in the fridge for 15–20 minutes and try again. If needed, gently stir in a small amount of finely chopped chocolate to firm the ganache, then chill.
Wrapping Up
These 5-ingredient chocolate truffles deliver pure, luxurious flavor with minimal effort.
They’re simple to make, easy to personalize, and beautiful enough to gift. Keep a batch in the fridge for when you want something special, or dress them up for celebrations. With the right chocolate and a little patience, you’ll have a bite-sized dessert that never fails to impress.