Dark chocolate truffles are creamy, elegant, and so easy to make! Butter is the secret to this ultra-rich, homemade candy recipe. You can create countless variations by using different types of chocolate and flavorings. They’re the perfect gift — if you don’t eat them all first!
Chocolate Truffles Shopping List
Chocolate truffles have just a few basic ingredients so it’s very important to use the highest quality ingredients you can get. This recipe is made with bittersweet chocolate and a white chocolate drizzle but be sure to try the variations.
- Heavy cream is a major part of ensuring the melty mouthfeel of the truffles. Get the highest fat percentage that you can find.
- Bittersweet chocolate adds the flavor and the density.
- Butter adds even more creaminess.
- Vegetable shortening is used in the coating to help it stay shiny and enrobe the truffle properly.
- White chocolate can be tricky to work with. Be sure to melt it at the lowest temperature possible.
What Is a Chocolate Truffle?
A chocolate truffle is a homemade candy that is soft and rich. Usually the center is made of ganache (a combination of melted chocolate and cream) and then rolled in cocoa or dipped in more chocolate.
Truffles Are an Easy Homemade Gift
I first learned to make truffles early in my first marriage. We didn’t have much money and I had to come up with homemade gifts that family members and friends would actually like.
My Dad’s appetite for all things chocolate was legendary. My two oldest kids used to make him a chocolate basket for Christmas every year. It was huge and filled with all kinds of homemade chocolate from brownies to truffles. My dad loved it and looked forward to it every year.
The Christmas after he passed away the kids made a chocolate basket in memory of him and we devoured it.
There was some laughter and some tears as you can imagine. Still, what better than chocolate to celebrate someone’s life and ease the pain of missing them?
And by the way… yes, these dark chocolate truffles are literally easy enough for kids to make by themselves with a little supervision.
Tips for Perfect Truffles
The one thing to remember about making homemade truffles is that you’ll need really high quality chocolate. There are just a few ingredients so you have to make them count!
- Get the best chocolate you can. Some brands to look for are Valhrona, Scharffen Berger, or Callebaut. They are more expensive than Nestle or Hershey but the difference in flavor is massive. Try to use a chocolate with at least 60% cocoa solids.
- BUT don’t let the lack of high end chocolate stop you. If you can’t afford the premium brands go for what you can afford and have access to. Let’s face it, it’s chocolate. How bad can it be?
- You can freeze these dark chocolate truffles in a food grade plastic container with waxed paper between each layer of candy. They’ll last a long, long time and it’s nice to be able to pull a couple out of the freezer to serve with coffee.
- Make sure everything is very dry. Even a drop or two of water will cause the chocolate to seize up and be grainy. If that happens you’ll just need to throw it out and start over.
- When you’re stirring the chocolate into the cream be careful not to stir air into the mixture. Too much air will make it fluffy instead of the creamy texture you’re looking for.
Supplies for Making Homemade Truffles
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What’s new? A brand new store full of things to help you make the recipes, celebrate the days, and create the memories! Check out Restless Chipotle & Co. As always, thanks so much for being a part of Restless Chipotle!
Scharffen Berger, Valhrona, or Callebaut are the best chocolates that I’ve found for truffle making but I’m not adverse to using Ghirardelli when the budget is tight. If you’re going to dip your truffles in a chocolate coating then these dipping tools make it SO much easier (and less messy).
More Chocolate Recipes
Being a card carrying choco-holic myself you can bet I have more chocolate recipes here on Restless Chipotle!
Lemon and lavender white chocolate truffles are beautiful as well as delicious!
Chocolate Covered Cherries. Maraschino cherries are soaked in bourbon, rolled in fondant, and dipped in white chocolate.
Homemade fudge is as much a part of the holidays as candy canes and egg nog! This is my mother’s recipe and boy is it good!
Chocolate Truffle Recipe Variations
There are plenty of possibilities with different flavorings and coatings. here are some of my favorites.
- Use milk chocolate in place of bittersweet.
- Add a tablespoon of Liqueur to the melted chocolate and cream mixture (ganache).
- Add a 1/2 teaspoon of flavoring.
- Roll finely chopped candy canes in with the ganache.
- Roll finely chopped Heath Bars in with the ganache.
- Roll the truffles in ground pecans or macadamia nuts.
- Roll the truffles in finely chopped candy canes or hard candies.
Troubleshooting
This is one of the easiest candies to make but there are things that can go wrong. Here are the most common problems and how to fix them.
- The ganache is grainy – It’s likely that the chocolate didn’t melt all the way and small, hard pieces are causing the problem. Make sure the cream is hot enough next time. What you can do – put the whole mixture over a bowl of very hot water or double boiler and stir until smooth.
- The chocolate won’t melt – This can happen with less expensive chocolate or if the chunks of chocolate are too big. Chop it into small pieces Before adding to the hot cream.
- The chocolate is clumping up and is grainy – This usually only happens if you’re trying to melt the chocolate by itself and once it does you have to throw it out and start over. It’s from either too high of a heat or water getting into the chocolate as it’s melting.
- The chocolate looks weird and it looks like it’s separating – The cream was too hot. It’s a loss – you’ll need to start over.
- The toppings aren’t sticking – Roll the truffles between your hands to warm them up a little and try again.
How to Make Dark Chocolate Truffles (Recipe)
Here’s that homemade truffles recipe. It’s classically rich and creamy. If you are making a collection of truffles as a gift try these peanut butter pretzel truffles as well – perfect for those who love sweet and salty!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Dark Chocolate Truffles Recipe
Print Add to CollectionEquipment Needed
Ingredients
Chocolate Ganache
- ½ cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- 3 tablespoons butter at room temperature
Chocolate Coating
- 2 cups bittersweet chocolate, cut into small pieces
- 1 tablespoon vegetable shortening
White Chocolate Drizzle
- ½ cup white chocolate, chopped
- 1½ teaspoons vegetable shortening
Instructions
Chocolate Ganache
- Cut the butter into squares and set aside.
- Bring the cream just under a boil – bubbles will form around the sides of the pan. (about 185F on an instaread thermometer)
- Remove the pan from the heat and add the chopped chocolate.
- Let stand 2 minutes.
- Carefully stir the mixture until smooth.
- Add the butter.
- Stir until smooth and well mixed.
- Refrigerate until cold and firm, about 1 hour.
- Form the mixture into tablespoon sized balls.
- Place the balls in the freezer for about 10 minutes.
- Dip in the melted coating and drizzle with the white chocolate.
- Store in the refrigerator in a tightly covered container.
Chocolate Coating
- Add the chocolate and the vegetable shortening to a microwave safe bowl.
- Melt on 50% power for 2 minutes, stirring every 30 seconds. (you may not need the whole 2 minutes.
White Chocolate Coating
- Melt the white chocolate and shortening as above.
- Stir until blended.
Notes
- The ganache is grainy – It’s likely that the chocolate didn’t melt all the way and small, hard pieces are causing the problem. Make sure the cream is hot enough next time. What you can do – put the whole mixture over a bowl of very hot water or double boiler and stir until smooth.
- The chocolate won’t melt – This can happen with less expensive chocolate or if the chunks of chocolate are too big. Chop it into small pieces Before adding to the hot cream.
- The chocolate is clumping up and is grainy – This usually only happens if you’re trying to melt the chocolate by itself and once it does you have to throw it out and start over. It’s from either too high of a heat or water getting into the chocolate as it’s melting.
- The chocolate looks weird and it looks like it’s separating – The cream was too hot. It’s a loss – you’ll need to start over.
- The toppings aren’t sticking – Roll the truffles between your hands to warm them up a little and try again.
Jenna
Yes!!! I hope you had other yummy delicious treats in Paris though. These truffles look hard to beat and I adore making candy for the holidays 🙂
Marye Audet
Oh I did, Jenna! Thanks!
allie
Oh my goodness Marye – these truffles look sinfully delicious! Thanks for all the great tips and which kinds of chocolate to buy. Great tutorial!
Marye Audet
They are my favorite basic truffle!
Jocelyn @BruCrew Life
I’m pretty sure I would eat way to many of these yummy truffles if they were in front of me right now! Yum!
Marye Audet
🙂