Dark Chocolate Truffles

Rich and indulgent homemade dark chocolate truffles, a delicious sweet treat and perfect served with your after dinner cup of coffee.

Our rich dark chocolate truffles are the perfect sweet treat for those, like me, who don’t have an overly sweet tooth but enjoy a good quality chocolate. Homemade chocolate truffles are a real treat and you can get creative and flavour them in a variety of different ways.

Homemade chocolate truffles are made with dark chocolate and are far more suited to my bitter palette than many of the overly sweet truffles that you can buy. This easy chocolate truffles recipe without condensed milk is not too sweet. In fact when I see condensed milk in a recipe I often move right past – it’s just too sweet for me.

Now to be fair these simple truffles can’t really be called baking. They’re a very simple melt, stir and set job, making them an ideal cooking activity with kids. Then it’s a simple case of trying to decide what to coat them with.

This recipe makes around 45-48 homemade chocolate truffles. However, the mixture is easily frozen, ready to take out when you have guests over for dinner. They also make the perfect host gift next time you are having dinner with friends.

What is a chocolate truffle?

A chocolate truffle is sweet treat, a thick chocolate ganache that is rolled into balls then dusted with cocoa powder, or coated in chocolate.

Why are they called chocolate truffles?

Chocolate truffles are called truffles as they are thought to resemble the shape of a truffle mushroom. Other than that they bear no relation to the woodland fungus whatsoever!

Why you’ll love this recipe:

• Our dark chocolate truffles are indulgent and not too sweet.
• These versatile truffles can be coated in a variety of different flavour coatings.
• Homemade chocolate truffles are easy to make with very little cooking required.
• They make a great gift! Prepare earlier in the week and store in an airtight container to gift later.

How to make chocolate truffles:

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• Break up the chocolate into small pieces and place into a large bowl and set aside. 

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• Add the double cream and butter to a saucepan, place over a low heat stirring gently until the butter has completely melted.
• Pour the cream and butter mixture over the chocolate.

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• Stir the cream through until the chocolate has melted and the mixture has formed into a thick paste. 
• NOTE: If you wish to add any additional flavourings to your truffles, this is the stage to do so.
• Now set aside to cool, then cover and refrigerate for a minimum of two hours or overnight.
• NOTE: You can also freeze the mixture at this stage for making truffles at a later date. Simply defrost in the fridge when you are ready to finish.

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• When ready to serve, remove the truffle mixture from the fridge and leave to sit for half an hour.
• Use a melon baller or a teaspoon to give you even sized scoops of chocolate, then roll the mixture into small balls in the palm of your hand.
• To finish, roll the truffles in cocoa powder or the coating of your choice (see some suggestions below) and serve.

Recipe ingredients and substitutions:

• Dark Chocolate is used for our homemade chocolate truffles, we used a 54% dark chocolate but you can go for a higher percentage dark chocolate if you prefer a really bitter chocolate. Don’t be limited to only using dark chocolate either, you can use any variety of chocolate and substitute the dark for milk or white chocolate. Fancy adding a flavoured chocolate, then do so, this is a really adaptable recipe.
• Double Cream (heavy cream) gives the truffles the velvety texture. Do not be temped to add single cream it is simply to thin and your truffle mixture will not set.
• Unsalted Butter can be replaced with salted butter and helps to make the truffles set.
• Cocoa Powder is used to coat the truffles just before serving. You can coat the truffles with many other coatings like crushed nuts, chocolate vermicelli, desiccated coconut, whatever takes your fancy.

Flavour variations:

This is a very easily adapted recipe so you can get really creative with the flavours. What I often do is make the base truffle, then split the mixture into 2 or 3 different bowls and flavour each one differently.

If you want to add in additional flavours the point to do this is when the chocolate has melted into the hot butter and cream mixture. At this point the truffles are a thick paste and this is the ideal time to stir through additional flavours. Here are some suggestions for you:

• Bitter chocolate truffles with grated stem ginger and stem ginger syrup and coated in crush almonds
• Dark chocolate truffles with brandy, dusted in cocoa powder
• After dinner mint inspired truffles flavoured with mint extract
• White chocolate truffles flavoured with rum and lime zest and coated in dessicated coconut
• Dark or milk chocolate flavoured with orange with added orange liqueur, orange zest and dipped in melted chocolate
• Dark chocolate truffles flavoured with a shot of espresso coffee, vanilla extract and dusted with cocoa powder and touch of ground cinnamon

Can I make ahead Dark Chocolate Truffles?

This recipe is a great make ahead sweet treat. Make the truffles and once shaped allow them to cool completely. They area best stored or frozen at this point before they are coated. When ready to serve take the truffles and cover them in the coatings that you want to use.

• Fridge: these dark chocolate truffles can be made 3 days ahead and kept in a covered container in the fridge until you are ready to coat.
• Freezer: alternatively place the truffles in an airtight container and store in the freezer for up to 3 months. When ready to finish, remove from the freezer and defrost thoroughly before coating.

Useful hints and tips:

1. Use a melon baller or teaspoon to scoop out the truffle mixture, as this helps to make even sized truffles.
2. Roll the truffles while the mixture is stills warm as it is more pliable and easier to form into even shaped balls.
3. Gluten free and ideal for coeliacs or anyone following a gluten free diet. Just check the label on the chocolate you are using to ensure there is no gluten added.
4. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

If you like this recipe then why not try our:

• Chocolate Florentines
• Lemon Madeleines
• Brandy Snaps with Clementine Cream

With very little actual cooking required, this is a great recipe to get the kids helping out in the kitchen. Our Ultimate Guide to Baking with Kids, is full of great recipe suggestions for baking with children.

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