# Easy Dark Chocolate Truffles

> Pour 120 ml steaming hot cream over 225 g finely chopped dark chocolate, wait 3 minutes, then stir until smooth and mix in butter, vanilla and a pinch of salt. Chill the ganache for 2 hours, scoop 2-teaspoon portions and roll them into balls. Coat in cocoa powder, chopped nuts or sprinkles and chill for 15 minutes to set. Makes about 24 truffles.

Source: https://savourrecipes.com/recipe/chocolate-truffles
Author: Hannah Whitfield | Published: Oct 24, 2026
Categories: Dessert Recipes, French Recipes
Collections: New Year's Eve Recipes
Tags: New Year's Eve, Vegetarian, Gluten Free, Make Ahead

Homemade truffles are mostly waiting time. Hot cream poured over chopped dark chocolate becomes a smooth ganache, which firms up in the fridge until you can scoop and roll it. Coat them in cocoa powder, chopped nuts or sprinkles and you have a tray of small chocolates for a New Year's Eve dessert table or a gift box. They keep for a week, so make them a few days ahead.

## Key facts

- Prep time: 30 mins
- Cook time: 5 mins
- Chill: 2 hrs 15 mins
- Total time: 2 hrs 50 mins
- Yield: 24 truffles
- Difficulty: Easy
- Cuisine: French-inspired
- Method: No-bake
- Calories: 90 per serving

## Ingredients

### Ganache

- 225 g dark chocolate, 60-70% cocoa, finely chopped (8 oz); use bars rather than chips
- 120 ml heavy, whipping or double cream, 1/2 cup
- 1 tbsp unsalted butter, about 15 g, softened
- 1/2 tsp pure vanilla extract
- fine salt, a pinch
### Coatings

- 3 tbsp unsweetened cocoa powder
- 40 g toasted hazelnuts, pistachios or almonds, finely chopped (1/3 cup)
- 2 tbsp sprinkles, check the label if you need them gluten-free

## Equipment

- Small saucepan
- Heatproof bowl
- Silicone spatula
- Small cookie scoop or teaspoon
- Baking sheet
- Parchment paper

## Instructions

1. **Chop the chocolate.** Chop the chocolate finely and evenly and put it in a heatproof bowl. Small pieces melt smoothly in the hot cream; large chunks leave lumps.
2. **Heat the cream.** Warm the cream in a small saucepan over medium heat until it steams and small bubbles appear around the edge. Do not let it boil hard. Pour it over the chocolate, make sure all the chocolate is covered and leave it alone for 3 minutes.
3. **Stir the ganache.** Stir gently with a spatula, starting in the centre with small circles and working outwards, until the ganache is smooth and glossy. Stir in the butter, vanilla and salt. If a few lumps remain, microwave the bowl for 10 seconds and stir again.
4. **Chill the ganache.** Cover the bowl and refrigerate for about 2 hours, or up to 3 days, until the ganache is firm enough to scoop and hold its shape.
5. **Scoop and roll.** Line a baking sheet with parchment paper. Scoop the ganache into 2-teaspoon portions, about 15 g each, and set them on the sheet. Roll each one quickly between your palms into a ball. If the ganache gets too soft to roll, chill the tray for 10 minutes.
6. **Coat and set.** Put the cocoa, nuts and sprinkles in separate shallow bowls. Roll each truffle in one coating, pressing gently so it sticks, and return it to the tray. Chill for 15 minutes to set, then let them stand at room temperature for 10 minutes before serving.

## Tips

- Use chocolate bars with 60-70% cocoa. Chocolate chips are made to hold their shape in the oven and can give a thicker, less smooth ganache.
- If the ganache looks oily or grainy, it has split. Whisk in 1-2 tbsp warm milk or cream, a little at a time, until it comes back together and turns glossy.
- Warm hands melt ganache quickly. Run your hands under cold water and dry them well, or wear food-safe gloves, before rolling.
- A small cookie scoop keeps the truffles the same size, so they look neat in a box.

## Variations

- Liqueur truffles: stir 1-2 tbsp orange liqueur, rum or coffee liqueur into the ganache with the butter. These are not suitable for children.
- Espresso: dissolve 1 tsp instant espresso powder in the hot cream before pouring it over the chocolate.
- Coconut: roll the truffles in 40 g (1/2 cup) unsweetened shredded coconut.
- Dairy-free: use 120 ml full-fat canned coconut milk instead of the cream, 1 tbsp coconut oil instead of the butter, and a dairy-free dark chocolate.

## Storage

- Fridge: Keep the truffles in an airtight container in the fridge, between layers of parchment, for up to 1 week. Take them out 10-15 minutes before serving.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, and re-roll cocoa-coated truffles in a little extra cocoa if the coating looks damp.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 90 | 1.2 g | 5.5 g | 7 g |

## Frequently asked questions

### What chocolate is best for truffles?

Use good dark chocolate bars with 60-70% cocoa, chopped finely. They melt into a smooth ganache. Chocolate chips are made to hold their shape and can make the ganache thick and less glossy.

### Why did my ganache split?

Ganache splits when the cream is too hot or the mixture is overheated, leaving it oily or grainy. Whisk in 1-2 tbsp warm milk or cream, a little at a time, until it turns smooth and glossy again.

### How long do homemade chocolate truffles last?

They keep for up to 1 week in an airtight container in the fridge and up to 3 months in the freezer. Because the ganache contains cream, store them cold and set them out about 10-15 minutes before serving.

### Are these chocolate truffles gluten-free?

Dark chocolate, cream, butter, cocoa and nuts are naturally gluten-free. Some sprinkles and chocolates contain gluten or are made alongside wheat, so check the labels if you need them gluten-free.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.