Dark Chocolate Truffles

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 01/26/22
Dark Chocolate Truffles

The Spruce / Elizabeth LaBau
Prep: 3 hrs
Cook: 3 mins
Total: 3 hrs 3 mins
Servings: 30 servings
Yield: 30 truffles
Nutrition Facts (per serving)
79 Calories
7g Fat
3g Carbs
2g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 79
% Daily Value*
Total Fat 7g 8%
Saturated Fat 4g 20%
Cholesterol 6mg 2%
Sodium 3mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 2g
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 2mg 11%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It doesn't get any simpler—or more delicious—than this. Dark chocolate and cream come together to form divine, melt-in-your-mouth dark chocolate truffles. Use good-quality chocolate for the best results—any chocolate whose flavor you enjoy will work well. A tablespoon of rum or brandy can be added in with the vanilla if desired.

These candies, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a baking sheet by lining it with aluminum foil or parchment paper.

  3. Place the chopped chocolate in a large bowl.

  4. Place the cream in a small saucepan and scald it until bubbles begin to appear around the sides of the pan.

  5. Pour the cream over the chocolate and allow it to soften and melt the chocolate for 1 minute.

  6. Using a whisk, gently stir to incorporate the cream and chocolate.

  7. Add the vanilla and stir until well-combined, but do not stir too vigorously or you will incorporate air bubbles.

  8. Cover the truffle mixture with cling wrap and allow it to cool to room temperature.

  9. Once cool, refrigerate until it is firm enough to spoon, about 2 hours.

  10. Using a teaspoon or cookie dough scoop, form small 1-inch balls from the ganache and place them on the prepared baking sheet.

  11. Repeat with remaining ganache. Return to the refrigerator to chill for another hour.

  12. Place the cocoa powder in a small bowl or pie tin.

  13. Dust your hands with cocoa powder and place a truffle in the cocoa, rolling it until it is coated.

  14. Roll the truffle briefly between your palms to form a round shape, then place it back on the baking sheet.

  15. Repeat with the remaining truffles.

  16. Store the truffles in an airtight container in the refrigerator, and bring them to room temperature before serving.

  17. Enjoy.