Dark Chocolate Truffles
Inside: The best chocolate for making dark chocolate truffles, how to flavor them with alcohol and liqueurs, garnishing options and more. Plus, tricks for rolling chocolate truffles so they don’t melt all over your hands.
Dark chocolate truffles aren’t overly sweet but intensely rich. They can be made simply with just chocolate, heavy cream and a little butter or with additional flavorings, like spices, nuts, mix-ins or my personal favorite–alcohol. This post will show you how to make and flavor dark chocolate truffles for Valentine’s Day gifting, holiday celebrations or simply when craving a rich, velvety treat.
I’m not a chocolatier or pastry chef and these dark chocolate truffles aren’t perfectly uniform candies. That said, they’re supremely indulgent and delicious.
Making homemade truffles requires little more than good-quality bars, heavy cream and your imagination. Today, I’m making them three ways, and I have more ideas for flavoring them beyond the ordinary if you’re feeling creative.
If you’re skittish about candy-making, I get it. But I’m using the same ingredients and equipment as you and probably have the same proficiency. So if I can do this, you can too. Let’s go!
Why you’ll love this recipe:
- You can make plain dark chocolate truffles or flavor them with a variety of spirits, coatings and sprinkles.
- They’re terrific for holidays like Valentine’s Day, Christmas and New Year’s Eve, but also nice for birthdays and anniversaries.
- Each bar of chocolate you use will make about 12-15 truffles, so if you’re just looking for a little treat, you can scale the recipe down to suit that requirement.
Ingredients:
- Dark Chocolate Bars–I recommend Ghirardelli, Scharffenberger or Lindt; don’t use chips–many have additives that prevent them from melting completely. There are so few ingredients in this recipe that the quality matters. Check out this buying guide for different types.
- Whipping Cream–I use heavy whipping cream. Do not substitute half-and-half or other dairy substitutes. The cream softens the candy into a lush ganache, giving each candy that melt-in-your-mouth quality.
- Butter–I used unsalted butter, but you could use a salted variety for a hint of contrast in the candies.
- Flavorings–optional. I used spirits here, but you can also mix in a hint of ground spices like cinnamon or sweet curry powder.
- Garnish-something to set your candies apart. This can be anything from cocoa powder, confectioner’s sugar, chopped toasted nuts, a candy shell or your favorite sprinkles or dragées.
Step-by-step instructions:
- Chop the chocolate bars into small pieces with a large chef’s knife. The smaller the pieces, the easier they will melt. Transfer the chopped bars to a medium bowl (I prefer a glass bowl).
2. Simmer the butter and cream in a small saucepan over medium heat until the butter melts and the cream is hot. Don’t boil the mixture.
3. Pour the hot cream mixture over the chocolate and set a timer for 5 minutes. Don’t stir or touch, just let the cream heat and melt it naturally.
4. Whisk or stir the mixture until all of the candy has melted and the ganache is smooth (if you have lumps of unmelted chocolate, see the Pro Tips below). Cool it to room temperature and cover with plastic wrap. Refrigerate for 2 hours.
5. To flavor the candies, add three tablespoons of alcohol or liqueur to the dark chocolate ganache. I divided the ganache into three bowls for this batch, adding one tablespoon of spirits to each bowl. Stir well until the spirits are entirely incorporated.
- For coconut truffles, I used a Coconut liqueur (Clement Mahina Coco).
- For champagne truffles, I used leftover prosecco that had lost a bit of its fizz after opening (which is a great way to put it to good use).
- For raspberry truffles, I added Chambord, a black raspberry liqueur.
6. Let the ganache cool to room temperature. Cover with plastic wrap and refrigerate the candy mixture for one to two hours*.
*If you’re only making one type and not dividing it into smaller bowls, you’ll need two hours of chilling time. Only one hour of chilling time is required if you’re separating the ganache into multiple bowls for flavored candies.
If you make multiple flavors, I highly recommend labeling each container so you know what’s in it.
7. Use a small cookie scoop or melon baller (one that holds a tablespoon or less) to scoop out a portion of chocolate ganache.
8. Transfer the portions to a wax paper or parchment-lined sheet pan and refrigerate for 15-20 minutes to give them extra chill time. (Chocolate melts at body temperature, so if the confection or your hands are too warm to start with, it will be a very messy endeavor–see Pro Tips below).
9. Place a portion of cold ganache into your clean hand and compress it together to ensure the chocolate candy is cohesive and uniform, then roll it into a ball and place on a parchment-lined sheet pan. Refrigerate for 15 minutes.
10. Garnish dark chocolate truffles with your favorite toppings or embellishments. For these I used:
- Toasted coconut flakes for the coconut truffles.
- A dark chocolate dip and white dragées for the champagne truffles.
- A blend of cocoa and powdered sugar for the raspberry truffles.
11. Serve dark chocolate truffles at room temperature for the best texture and flavor experience. (They will melt on your tongue).
Pro-Tips:
- If your chocolate chunks don’t melt completely in the cream, you can heat the bowl in the microwave (the reason I like to use a glass bowl) in 10-15 second bursts at 50% power, stirring after each nuke until it is melted. OR set the bowl over a saucepan of simmering water and stir until the chunks are melted and the ganache is smooth.
- If your hands are too warm and you find the ganache melting as you roll the truffles, grab a bag of frozen peas or a freezer pack and hold it for a minute or two to chill your hands. Dry your hands well on a clean towel, and resume rolling the candies. This WORKS!
Swaps and Variations:
- For Cinnamon Truffles, add ¾ teaspoon of ground cinnamon to the ganache and mix well. Roll in a combination of powdered sugar and ¼ teaspoon of cinnamon.
- For Curried Truffles, add ¾ teaspoon of curry powder to the chocolate mixture. Roll in toasted coconut.
- Add other types of liquors, such as rum, whiskey, tequila or bourbon.
- Try other liqueurs like Amaretto, Kahlua, Grand Marnier, Cassis, Brandy or Cognac.
- Dredge dark chocolate truffles in toasted chopped nuts like hazelnuts, pecans, cashews, macadamia nuts, pistachios or almonds.
- Add a teaspoon of vanilla extract, peppermint extract or other flavoring instead of liqueur.
- Drizzle or drape the candies with white chocolate for a dramatic contrast to the dark interior.
- If dipping in a candy shell, sprinkle with flaky sea salt for a dramatic sweet and salty contrast.
FAQs
Dark varieties (with 50-90% cocoa or more) contain antioxidants, fiber, iron, magnesium, manganese, potassium, phosphorus, zinc, and selenium, among other key nutrients. However, it also contains sugar and thus is a calorie-dense food. It should be enjoyed in moderation. I’ve found one or two of these candies is enough to satiate a sweet tooth.
No, chocolate truffles don’t contain truffles. They share the same name because, traditionally, they are rolled in cocoa powder and have the same general appearance as their savory fungi counterparts. They are not quite a perfect orb and look like something dug up from the earth.
Storage:
- Once you’ve made and decorated your dark chocolate truffles, store them in an airtight container at room temperature for up to a week.
- Don’t store the candies in the refrigerator; they should be enjoyed at room temperature so they melt in your mouth and you can appreciate the flavors. Cold will mute the flavor.
Freezing:
- Yes. You can freeze truffles. Place the candies on a parchment-lined baking sheet and freeze until solid, then transfer to a zip-top freezer bag or freezer-safe, airtight container. Separate the candies with candy liners or layers of parchment.
- Thaw completely before enjoying.
- If they were rolled in cocoa or powdered sugar, you may need to reroll them, as condensation can mar the appearance.
I like to serve dark chocolate truffles with something to sip on. Champagne truffles go great with a glass of bubbly, and you can certainly pair them with whatever spirit you used in the candies. They’re also delicious with espresso or coffee or a snifter of cognac, brandy or bourbon.
These homemade candies will give any occasion a festive feel, and they’re also a most appreciated hostess gift for the holidays. Trust me, they’re the best chocolate truffles.
More candies and truffle recipes you’ll love:
Dark Chocolate Truffles
SPECIAL EQUIPMENT:
- 1 small cookie scoop
- parchment paper
INGREDIENTS:
FOR DARK CHOCOLATE TRUFFLES:
- 10½ ounces dark chocolate 60-70% cacao (3 bars)
- ¾ cup
+ 2 tablespoons heavy whipping cream - 1 tablespoon unsalted butter
OPTIONAL FLAVORINGS
- 3 tablespoons spirits, brandy, or liqueurs I used Champagne, Chambord and Coconut liqueur
GARNISHES:
- 2 tablespoons cocoa powder
- ½ cup flaked sweetened coconut chopped in a food processor and lightly toasted at 350° for 5-8 minutes.
- 2 tablespoons powdered sugar
- 3 ounces melted couverture chocolate for dipping (or the best quality melted chocolate you can find).
DIRECTIONS:
FOR DARK CHOCOLATE TRUFFLES:
- Chop 10½ ounces dark chocolate into small pieces.
- Heat ¾ cup
+ 2 tablespoons heavy whipping cream and 1 tablespoon unsalted butter to a simmer, just until the cream is hot, but not boiling. If it boils, remove it from the heat to cool for a minute or two. - Pour the heated cream over the chocolate and let it sit without touching it for 5 minutes, then stir until the chocolate has completely melted.
IF THE CHOCOLATE DOESN'T MELT COMPLETELY IN THE CREAM:
- Place the bowl over a saucepan with about 1" of water simmering (steaming, but not boiling) and stir until the remainder of the chocolate melts fully. (Alternatively, you can microwave the chocolate bowl in 10-15 second bursts at 50% power, stirring after each, until the chocolate fully melts.
- If you're not flavoring the truffles, cool the chocolate mixture to room temperature then refrigerate for two hours.
FOR ONE VARIETY OF FLAVORED TRUFFLES:
- Add 3 tablespoons of your favorite spirits or liqueur to the bowl of ganache and stir well to combine. Cover and refrigerate for two hours, until the ganache has hardened.
TO MAKE SEVERAL TYPES OF FLAVORED TRUFFLES:
- Divide the chocolate ganache evenly between three bowls and add one tablespoon of spirits or liqueur to each bowl. Mix well to combine, cover, and refrigerate for one hour. Remember to label each bowl, so you know which is which.
TO FORM THE TRUFFLES:
- Use a cookie scoop to portion balls of ganache and transfer to a parchment lined sheet pan. Refrigerate for an additional 15-30 minutes.
- Once chilled again, press a portion of the dark chocolate in the palm of your hand, compressing it so it holds together, then roll quickly between your two palms into a ball. Transfer the truffle to the sheet pan and refrigerate.
DECORATE THE CANDIES:
- While the chocolates chill, prepare your garnish(es) in separate bowls for rolling or dipping. For dry garnishes, roll the truffles, pressing as necessary for the garnish to stick.
- For dipping with a dark chocolate shell, melt the chocolate and let it cool slightly before dipping the truffles. (The trick is that the dipping chocolate shouldn't be so hot that it melts the ganache). Add sprinkles or other garnish while the dip is still wet, so they stick. Let them dry naturally at room temperature.
- Store truffles in an airtight container in the refrigerator for up to a week.
- Serve truffles at room temperature for the best flavor.
RECIPE VIDEO:
NOTES:
- Makes 40-45 truffles.
- Each serving is 2 candies.
- If your hands are too warm for rolling and the ganache is making a mess, chill your hands by holding a bag of frozen peas or a freezer pack for about 1-2 minutes. Dry your hands with a clean dish towel and proceed to roll the truffles.
NUTRITION:
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Omg these are beautiful!
These chocolaty homemade truffles are best for the gift. Just love this.
Thanks, Alena! I agree, homemade truffles are wonderful as gifts.
These truffles sound amazing Lisa! I’ve never attempted to make truffles but you make it sound easy. I love your logic behind making a double batch..Yes!!
Ohhh, you had me at chocolate. These look delicious!
Cashews and coconuts, I love both of those! Homemade truffles are perfect as gifts, too!
I just have one thing to say ~ I hope I’m on your gift list!!
Wow, these truffles look beautiful, Lisa! I’m loving the unexpected flavor combos, I bet they’re delish.
Thanks, Britt! Both are terrific combos and I vacillate on my favorite, depending on my mood.
great flavor for truffles!