Easy Dark Chocolate Truffles plated closeup with bite
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Easy Dark Chocolate Truffles

 Just in time for Valentine's Day, these easy truffles will make your sweetheart swoon
Adapted from Sally's Baking Addiction
Prep Time30 mins
Resting Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: General
Keyword: Candy, Candy Making, Dark Chocolate, Dark Chocolate Truffles, Sally's Baking Addiction, Truffles, Valentine's Day
Servings: 20 truffles
Calories: 62kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment


  • 8 oz dark chocolate (226g), very finely chopped (see Recipe Notes)
  • 2/3 cup heavy cream (160ml)
  • 1 Tbsp unsalted butter, softened
  • 1/2 teaspoon pure vanilla extract, or other flavorings (see Recipe Notes)
  • toppings: unsweetened cocoa powder, sprinkles, crushed nuts, tempered melted chocolate


  • Place the chocolate in a heat-proof bowl. Set aside.
  • Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
  • Add the butter to the chocolate and pour the heavy cream evenly on top. Cover and let the warm cream and chocolate sit for 5 minutes. Add the vanilla extract (or other flavoring) and stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as an 8- x 8-inch baking pan, so the mixture sets quickly and evenly.
  • Scoop the set truffle mixture into 2 tsp-sized mounds. For larger truffles, use 1-Tbsp sized mounds (I used this cookie scoop to help me). Roll each into balls (if mixture is too sticky, see Troubleshooting Tips below).
  • Roll each ball into toppings as desired.
  • Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks. Truffles taste best at room temperature.

Recipe Notes

Chocolate: Use pure chocolate…the higher quality chocolate you purchase, the better your truffles will taste (I useTrader Joes 72% Pound Plus bar). Don't use chocolate chips. Semi-sweet or dark chocolate (my choice, obviously) make a very intense chocolate truffle and milk chocolate yields a sweeter truffle. Also, don't use white chocolate in this recipe because it's too thin.
Chopping the chocolate: Use a serrated (bread) knife to chop the chocolate...the edges help cut through to make smaller pieces better than a regular chef's knife.
Heavy Cream: Heavy cream (or heavy whipping cream) is the only liquid that will melt the chocolate into the proper truffle consistency. Do not use half-and-half or milk. The only non-dairy substitute is canned full-fat coconut milk (not the refrigerated kind). Shake it up and use in the recipe as you would heavy cream.
Flavorings: Instead of vanilla extract, you can substitute 1/2 tsp raspberry, coconut, orange, peppermint, or strawberry extract. Or leave out the extract and add 1-2 Tbsp of your favorite whisky or liquor. (If you are using peppermint extract, be aware that if you use too much the flavor can start to turn bitter)
Halved/Doubled: Recipe can easily be halved, but Sally doesn’t recommend doubling. Instead, make 2 separate batches.
Freezing Instructions: For longer storage, freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature, if desired, before enjoying.
Make Ahead Instructions: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours or up to 3 days. If chilling for longer than 4-ish hours, let the mixture sit on the counter for several minutes to soften into scoop-able consistency (I needed to let mine sit out in order to scoop it)

Troubleshooting Tips from Sally

(In case something goes wrong…)
  • The chocolate won’t melt: Make sure you chop the chocolate into very small pieces. The finer the chocolate chunks, the quicker they’ll melt. Additionally, the chocolate might not melt because the cream is not hot enough. Make sure it is simmering warm before pouring over the chocolate. If the chocolate still isn’t melting, place the heat-proof bowl over a pot of 1 inch of simmering water and stir until melted.
  • The ganache won’t thicken: Make sure you are using pure chocolate, not chocolate chips, and heavy cream. You can also pour the mixture into a shallow dish so it thickens quicker. And finally, keep it in the refrigerator until thickened.
  • The chocolate is greasy and separating: If the truffle mixture is greasy or separating, the heavy cream was too hot.
  • The truffle mixture is too sticky: Scoop the truffle mixture into mounds on a lined baking sheet and refrigerate for 20-30 minutes so the mounds “dry out.” After that, they are a little less sticky to roll. Also, you can wear rubber gloves (what I did) or coat your hands in cocoa powder.
  • Rolled truffles are too dry for toppings: Mash the truffle between your palms and re-roll so it’s sticky enough for the toppings.
Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!