Easy Chocolate Truffles

If you love chocolate as much as I do, you MUST make these today!! I don't mean to sound bossy but these are so easy and so fun to put together and taste so divine too, that you may never find it necessary to go into a fancy chocolate shop again--okay, maybe I'm getting carried away here, when you're at the mall and it's right in front of your face, you gotta do what you gotta do, but suffice it to say that you can make stellar truffles right in the comfort of your own home!!

For such a fancy schmanzy treat, there are only three basic ingredients at play here and two steps and they last for at least 2 weeks in the refrigerator which means you can make them ahead and then magically make them appear when you have last minute guests over or just enjoy them yourself for a little portion-controlled after dinner treat. Plus, you can customize them with different coatings so that from just one batch you can wind up with an assorted box of treasures!

You start by chopping up good bittersweet chocolate and pouring heavy cream over it to melt it. You can now also add any liquid flavoring you like, such as rum, Kahlua, almond extract..

Then, you let the whole thing chill for a few hours until the chocolate is firm enough to roll into balls and toss the little chilled balls of chocolate in the toppings of your choice. I used cocoa powder, chopped pistachios and shredded coconut, but the options are endless!

Each bite is rich, decadent and full of amazing chocolate flavor--the perfect end-of-the-day reward for any true chocoholic!!

Easy Chocolate Truffles

Makes about 20-25 truffles

Prep Time: 20 minutes active (2-3 hours chilling)


  • 8 ounces of the best bittersweet chocolate you can afford

  • 1/2 cup heavy cream

  • 1/3 cup good quality unsweetened cocoa powder

  • An assortment of coatings (I used finely chopped pistachios---use any other nut you like-optional)

  • Sweetened shredded coconut (optional)

  • An assortment of liquid flavorings--2 tablespoons rum, Kahlua, bourbon, almond extract, orange extract, honey (optional)

  • Other assorted flavorings to add to the cocoa powder: pinch of salt, pepper, cinnamon (optional)

The Recipe

1.  Chop the chocolate finely and place in a medium metal bowl. In a small saucepan, bring the cream barely to a boil and pour over the chocolate. Stir until the chocolate is completely melted and smooth. If you are adding a liquid flavoring, stir it in now, otherwise, cover the bowl and chill it in the refrigerator for 2-3 hours until the mixture is very firm.

2.  Place a piece of wax paper on the counter. Sift the cocoa powder into a small bowl to remove any lumps If you're adding any spices to the cocoa powder do so now. Place any other coatings you will be using in small separate bowls. Have ready a metal tin or airtight container to store the finished truffles.

3.  Remove the bowl of chocolate from the refrigerator. Using a melon baller or a small spoon, form 1-inch balls with the palms of your hands, Work quickly now or the heat of your hand will start to melt the chocolate. Place all of the balls onto the waxed paper.

4.  Toss some (or all, if you like) of the balls into the sifted cocoa powder and place them in the container. Toss the rest of the truffles in the other toppings and place in the container. Chill in the airtight container for at least 30 minutes and up to 2 weeks. These are fantastic right out of the fridge or at room temperature.


Note:  Recipe adapted from Fresh Every Day by Sara Foster. 




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