Homemade Dark Chocolate Truffles (Edit recipe)

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These homemade Dark Chocolate Truffles are rich, creamy, and simple to make with just two ingredients. Perfect for gifting or indulging, they can be customized with your favorite flavors and coatings for any occasion.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

2

Serves: 12

Ingredients

12 oz Dark Chocolate, (if using a bar, chop it into small pieces)
.75 cup Heavy Cream (Whipping Cream)

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop the chocolate into small fine pieces so it will melt quickly.
Place into a bowl.
Warm the cream on the stovetop over low heat until it just begins to bubble.
Pour over the chocolate and stir to combine and melt the chocolate.
Place into the refrigerator for a minimum of two hours or until firm enough to scoop.
Scoop out about a tablespoon size and roll into balls with your hands.
If desired, roll in a topping like cocoa powder, sprinkles, coconut, or crushed nuts.
Refrigerate in an airtight container until ready to eat. They will last 1-2 weeks in the refrigerator.

Notes

Dark Chocolate Ganache Won’t Set Properly - This usually means that you used too much cream so the ganache is runny or you haven't let the ganache set all the way. Make sure the ganache stays in the refrigerator for at least two hours. Ganache is Too Hard - The ratio of cream to chocolate was off. Add more warm cream if the ganache hasn't been set. If it's hard coming out of the refrigerator, then let it sit on the countertop until it is easy to scoop. Chocolate Won’t Melt Smoothly - If the chocolate becomes grainy it means that the chocolate has seized. Typically seizing is because the chocolate has come into contact with water or steam. While you will need to start over, make sure that the bowl you are using is completely dry. Truffles Melt in Hands During Rolling - You can chill the ganache again, wear gloves or dust your hands with cocoa powder. Coatings Don’t Stick Properly - The ganache has dried out a bit. You need to roll the ganache when it is still wet and immediately refrigerate them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	213
Fat:	17 g
Carbohydrates:	14 g
Protein:	3 g
Cholesterol:	20 g
Sodium:	5 mg
Fiber:	2 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.