Homemade Dark chocolate Truffles made with just 5 ingredients and SO amazing! Chocolate chips, heavy cream and butter combine for a rich & smooth luscious chocolate truffle filling you make easily at home!
I love chocolate and have been on a bit of a chocolate kick lately so making this gourmet dark chocolate truffles recipe was bound to happen at some point right? I was surprised to find out it’s easier to roll truffles than I originally thought and now that I know how to roll truffles, I’m probably in for a lifetime of homemade chocolate treats.
Why these are the best dark chocolate truffles
They’re rich, creamy and super easy. It’s simple to customize them for upcoming holidays too- sprinkle candy hearts on top and give to your Valentine! You can also add flavorings or essential oil to the inside and coordinating sprinkles on top. I give some suggestions below. Have fun with it and enjoy!
How to store homemade chocolate truffles
Homemade truffles, unlike store bought, should always be kept stored in the fridge. Using an airtight container to keep them fresh, hold them in the fridge to keep them chill until you’re ready to eat.
Dark Chocolate Truffles Ingredients
-16 oz semi-sweet chocolate {roughly 2 2/3 cup}**
-1 cup heavy whipping cream
-1/2 cup butter
-3/4 cup semi-sweet chocolate chips
-1 TBSP shortening
How to make chocolate ganache
Pour your chocolate into a medium sized mixing bowl and then set it aside.
In a small saucepan melt your butter over medium heat. Add in the cream when the butter is almost completely melted.
Turn the heat up very slightly and while using a whisk, stir constantly but gently until the mixture barely comes to a boil.
Pour the heated mixture over the chocolate and begin stirring, combining the chocolate with the butter and cream mixture. After about a minute or two the chocolate should be completely melted and smooth. It’s ganache!
Pour the ganache into a small Tupperware bowl with 3”-4” sides (or tall sides).
Place in the fridge until it’s solid.
How to make dipping chocolate
Combine your ingredients in a small bowl with deep sides. Microwave on high for 1 minute.
Stir gently and then microwave for another 15-45 seconds until the mixture has melted completely and is smooth.
If you’re adding white chocolate place ¼ cup of white chocolate chips in a small ziplock bag and microwave for about 1 minute until melted. Snip a tiny corner off of the bag for piping.
How to make dark chocolate truffles.
Put a plate or a quarter sized cookie sheet in the freezer for a few minutes. Then take it out and cover it with parchment paper.
Using a melon baller, scoop out balls of the hardened ganache.
Try to keep the balls as round as possible but know it’s okay if they aren’t because the dipping chocolate will help to hide imperfections.
Don’t let the ganache warm up too much, so try to work in small batched of about 7 or 8 truffles at a time.
There is no amazing way of dipping them- the shortening will thin the chocolate out a bit, so it will be easier. I used my fingers and dipped the flat side of my truffles first, then rotated it around in the chocolate. Don’t worry- any imperfections will be hidden when you drizzle chocolate on top (or sprinkle with candy, sprinkles, etc.) Mine were not perfect, so I went ahead and let my husband know they were Artisan Truffles. 😉
Transfer dipped truffle to chilled plate/ tray. Working in batches of 7-8 truffles, like I mentioned above, dip truffles, set on the chilled tray, then when they’re all dipped, add sprinkles and/or chocolate drizzle on top.
Cool completely and ENJOY!
Once you have a batch of truffles coated in chocolate, you can drizzle more chocolate on top, or top with sprinkles, etc! Have fun with it!
I alternated white chocolate with more dark chocolate. Yum. The somewhat bitterness of the ganache inside balances out the sweetness of the dipping chocolate which makes it AMAZING.
Dark Chocolate Truffles
Ingredients
Dark Chocolate Ganache
- 16 oz semi-sweet chocolate {roughly 2 2/3 cup}
- 1 cup heavy whipping cream
- 1/2 cup butter
Dipping Chocolate
- 3/4 cup semi-sweet chocolate chips
- 1 tbsp shortening
Instructions
How to Make Dark Chocolate Ganache
- Pour chocolate in a medium sized bowl. Set aside. {Note: if you want to add extracts or flavorings, add them to the chocolate in the bowl. Here are some ideas: 1/2 tsp almond, cherry or raspberry extract, 1 drop of lemon or peppermint essential oil, etc.}
- Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.
- Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.
- Pour over chocolate in bowl. Begin stirring gently, combining the chocolate with the butter-cream mixture. After just a minute or two of stirring, all the chocolate is melted and you've got a smooth chocolate ganache!
- Refrigerate until solid, about 2-3 hours. (The ganache can be made days in advance too, and just stored in the fridge until you're ready to shape into truffles.)
Dipping Chocolate
- Combine ingredients in a small bowl {remember- you'll be dipping truffles in this chocolate, so it's best to use a smaller, deeper bowl.}
- Microwave on high for 1 minute. Stir gently. Microwave another 15-45 seconds, until mixture is melted and smooth when stirred.
- I topped mine with drizzled white chocolate and more semi-sweet chocolate. If you'd like to do this as well, put 1/4 cup chocolate chips in a small ziplock bag. Microwave about 1 minute, until melted. Snip a tiny corner off the bag.
Truffle Instructions
- Put a plate or a quarter cookie sheet in the freezer for a few minutes. Take out and cover with a piece of parchment.
- Using a melon-baller, scoop out balls of hardened ganache. Try to keep the balls as round as possible. It's okay to have a flat side since you'll need to set the truffles up after dipping them. They don't have to be perfect though, since you'll be covering them with chocolate.
- Dip the truffles in the dipping chocolate and then transfer dipped truffle to chilled plate/ tray.
- When they're all dipped, add sprinkles and/or chocolate drizzle on top. Cool completely and ENJOY!
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
How long do homemade truffles last?
Homemade truffles can last for weeks if not months if stored properly in the fridge! While this should give you plenty of time for eating and enjoying your chocolate treats, having them last that long sounds like an impossible task too!
Would this recipe would for other type of chocolate too?
Yes, this recipe should be able to give similar great tasting results for other types of chocolate like white chocolate, milk chocolate or another variety too.
Can I flavor my truffles?
Yes absolutely! In fact here are a few great ideas for doing exactly that! If you want to add extracts or flavorings, add them to the chocolate in the bowl. 1/2 tsp almond, cherry or raspberry extract, 1 drop of lemon or peppermint essential oil, etc. should all work out great without being too overpowering.
Why are they called chocolate truffles?
I know it can get confusing when there’s a chocolate truffle and a mushroom truffle but the two are very different. Chocolate truffles originated in France in the late 1800’s and after the cocoa dusting they resembled the appearance of a mushroom truffle, which is how they got their name.
Other Delicious Chocolate Recipes To Try
- Chocolate Coconut Macadamia Nut Cookies
- Death By Chocolate Cake
- Chocolate Caramel Peanut Butter Bars
- Chocolate Peanut Butter Recipes
- Cheesecake Chocolate Chip Cookie Bars
- Easy Chocolate Fondue
- Chocolate Nest Easter Cookies
- Hot Chocolate Christmas Cookies
- Cherry Chocolate Chip Cookies
- White Chocolate Raspberry Oreo Balls
- Cherry Chocolate Cream Cheese Pie
- Chocolate Chip Oatmeal Bread
- White Chocolate Chex Mix
- Hershey Chocolate Pie
- Chocolate Chip Banana Bars
Homemade Dark chocolate Truffles made with just 5 ingredients and SO amazing! Chocolate chips, heavy cream and butter combine for a rich & smooth luscious chocolate truffle filling.
Cranberry Morning says
♪Raindrops on roses and dark chocolate truffles ♫ THESE are a few of my favorite things! And they look simply irresistible. I am pinning!!
Notorious GMC says
Hi!
I’m 13, and an a novice baker.
These taste really good, however there are a couple of things that should be added.
1. After mixing the ganache, you have to whip it, and THEN let it sit in the fridge to chill. I didn’t whip it, and it didn’t thicken after being in the fridge for 3 hours. After I whipped it, it improved, but next time I would whip, and then chill.
2. Keep the dipping chocolate warm. Maybe most people already know this, but you want to keep it nice and melty, so that you can dip, and get a nice layer. I dipped, and then remelted it every 10 or so minutes. I definitely recommend doing that.
Overall, I really liked this recipe. Its a bit messy, so be prepared. I will definitely be making these again, and they are a great holiday gift. I’m thinking of making icing in the holiday colors, to drizzle on top. Thank you for another lovely recipe.
– Notorious GMC
Chadi Saleh says
Hello
I have a question
What is the usev of the shortening?
Thx
Jessica says
The shortening thins out the chocolate so it’s easier to dip the truffles.