Easy Chocolate Truffles

Name: Easy Chocolate Truffles
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 24 servings
Cuisine: French
Ingredients: 12 ounces (340 g) semisweet chocolate (58–60% cacao) bars or wafers, finely chopped; ¾ cup (180 ml) heavy cream, at room temperature or cold; 2 tablespoons (28 g) unsalted butter, softened, cut into small pieces; 1 teaspoon (5 ml) pure vanilla extract; ⅛ teaspoon (0.7 g) fine sea salt; ½ cup (42 g) unsweetened cocoa powder, sifted if lumpy

From the MyKitchenBank Kitchen

Rich, silky ganache truffles made with just a handful of ingredients. Chill, scoop, and roll in cocoa for a classic French confection that looks impressive and needs no oven.

Prep: 25 min
Cook: 5 min
Wait: 2 hr 30 min
Total: 3 hr
Makes: 24 truffles (about 1-inch / 2.5 cm each)

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Steps

Before you start

Chop the chocolate finely and evenly so it melts completely in the hot cream; large chunks will leave lumps.
Cut the butter into small pieces and let it soften at room temperature for about 30 minutes.
Plan on about 3 hours total, including 2 hours of chilling the ganache until scoopable.
Line a baking sheet with parchment paper before you begin rolling.

1
Chop the chocolate
- Finely chop 12 ounces (340 g) semisweet chocolate with a sharp knife into pieces no larger than ¼ inch (6 mm).
- Place in a medium heatproof bowl.
- Cut the softened butter into small pieces and set it nearby.
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Ready when: Chocolate pieces are small and uniform, like coarse crumbs.
Tip: Even pieces melt evenly, which gives a smooth ganache.
2
Heat the cream
- Pour ¾ cup (180 ml) heavy cream into a small saucepan.
- Warm over medium heat for 3 to 5 minutes, watching closely, until small bubbles form around the edge and steam rises.
- Remove from the heat before it boils hard.
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Ready when: Tiny bubbles ring the edge of the pan and the cream is steaming, just below a full boil (about 180°F / 82°C).
Tip: Boiling over scorches the cream and can make the ganache greasy.
3
Melt the ganache
- Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered.
- Let it sit undisturbed for 2 minutes so the heat softens the chocolate.
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Ready when: Chocolate looks glossy and slumped at the edges.
4
Stir until smooth
- Starting in the center with a spatula or whisk, stir in small circles, gradually widening, until the mixture is completely smooth and glossy.
- Add the butter, vanilla, and salt and stir until the butter has fully melted in.
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Ready when: Ganache is uniform, shiny, and thick like pudding with no streaks or butter specks.
Tip: Stir gently and avoid whisking in air, which leaves bubbles and a dull texture. If small chocolate bits remain, set the bowl over barely simmering water for 30 seconds and stir again.
5
Chill the ganache
- Scrape the ganache into an 8-inch (20 cm) square dish and smooth the top.
- Cool for 20 minutes at room temperature, then cover with plastic wrap pressed lightly onto the surface and refrigerate for 2 hours.
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Ready when: Ganache is firm enough to hold a scoop's shape and doesn't dent easily when pressed.
Tip: Don't chill it rock-hard; if it does get too firm, leave it out for 10 to 15 minutes.
6
Prepare the coating
- Line a baking sheet with parchment paper.
- Put ½ cup (42 g) cocoa powder in a shallow bowl or plate, sifting it if it has lumps.
7
Scoop the truffles
- Use a small cookie scoop or teaspoon to portion the ganache into about 24 mounds, each roughly 2 teaspoons (10 ml), placing them on the lined baking sheet.
- Work quickly so the ganache stays cold.
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Ready when: You have about 24 evenly sized mounds.
Tip: If the ganache softens and gets sticky, return the tray to the fridge for 10 minutes.
8
Roll in cocoa
- Dust your palms lightly with cocoa.
- Quickly roll each mound between your palms into a rough ball, then roll it in the cocoa powder to coat completely.
- Return to the baking sheet.
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Ready when: Each truffle is a rustic ball fully coated in cocoa with no sticky spots.
Tip: Warm hands melt the ganache, so work fast and cool your hands under cold water and dry them if needed. Rustic shapes are traditional.
9
Set and serve
- Refrigerate the truffles for 15 minutes to set.
- For the best flavor and texture, let them sit at room temperature for 10 minutes before serving.
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Ready when: Truffles are firm on the outside and creamy when bitten.

Good to know

Tips

Use good-quality chocolate bars or wafers rather than chips, which contain stabilizers that can make the ganache stiff or grainy.
If the ganache looks oily or split, stir in 1 to 2 tablespoons (15–30 ml) of warm cream until it comes back together.
For perfectly round truffles, roll twice: once to shape, then again after a brief chill.
Wear thin food-safe gloves or chill your hands to reduce sticking while rolling.

Make ahead

"Make the ganache up to 3 days ahead and keep it covered in the refrigerator; let it stand at room temperature for 15 to 20 minutes before scooping. Finished truffles can be made up to 1 week ahead."

Storage & reheating

"Room temperature: up to 2 hours for serving. Refrigerator: up to 1 week in an airtight container, layered with parchment. Freezer: up to 2 months in an airtight container; thaw in the refrigerator overnight, then re-roll in a little fresh cocoa if needed. Serve at room temperature after 10 to 15 minutes out of the fridge."

Substitutions

semisweet chocolate (58–60% cacao) bars or wafers → bittersweet chocolate (66–70% cacao). Gives a more intense, less sweet truffle; use the same weight, and it may set slightly firmer.
unsweetened cocoa powder → finely chopped toasted nuts, shredded coconut, or powdered sugar. Use about ½ cup (50–60 g) for a different coating.
pure vanilla extract → 1 tablespoon (15 ml) brandy, rum, or orange liqueur. Stir in with the butter for a flavored truffle.
unsalted butter → additional heavy cream (1 tablespoon / 15 ml). Slightly less glossy, but works if you're out of butter.