Lava Cake Truffles

Lava Cake Truffles

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 36 servings
Yield: 36 truffles
Nutrition Facts (per serving)
166 Calories
9g Fat
20g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 36
Amount per serving
Calories 166
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 23%
Cholesterol 9mg 3%
Sodium 67mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 2g
Vitamin C 0mg 0%
Calcium 31mg 2%
Iron 1mg 5%
Potassium 106mg 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.)

Are they truffles? Are they cake balls? Actually, they're both. These indulgent candies have a soft truffle center surrounded by a rich chocolate cake mixture. They're finished with a dunking in more chocolate, to make them the perfect portable, pop-able dessert!

Just as classic lava cakes are filled with a gooey chocolate mixture that flows when warm, the truffle inside these candies stays deliciously soft, and although it doesn't quite flow like lava, it does provide the perfect contrast to the cake and the crisp chocolate shell.

Don't miss the photo tutorial showing how to make cake truffles, which uses many of the same techniques these truffles require.


  • 1/2 cup (3 ounces) chopped semisweet chocolate

  • 1/2 cup heavy cream

  • 1 pound (about 4 cups) chocolate cake crumbs, or about half of a prepared 9 x 13-inch cake

  • 1/2 to 3/4 cup prepared chocolate frosting

  • 1 pound milk chocolate candy coating

  • 3 ounces dark chocolate candy coating, to decorate, optional

Steps to Make It

  1. Gather the ingredients.

    Lava Cake Truffles ingredients

    The Spruce / Julia Hartbeck

  2. Prepare the ganache first. Place the chopped chocolate in a medium bowl, and pour the heavy cream into a small saucepan.

    chopped chocolate in a bowl, and heavy cream in a small saucepan

    The Spruce / Julia Hartbeck

  3. Heat the cream over medium-high heat, and bring it just to a boil.

    cream in a saucepan on a burner

    The Spruce / Julia Hartbeck

  4. Pour the hot cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate.

    cream and chocolate in a bowl

    The Spruce / Julia Hartbeck

  5. After 1 minute, gently whisk the cream and chocolate together until the mixture is smooth and shiny.

    cream and chocolate mixture in a bowl

    The Spruce / Julia Hartbeck

  6. Press a layer of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop, about 90 minutes. If you want to speed up the process, spread the ganache in a thin layer on a baking sheet, press cling wrap on top, and refrigerate it for 30 minutes.

    chocolate mixture in a bowl, covered with plastic wrap

    The Spruce / Julia Hartbeck

  7. Once the ganache is firm, roll it into small balls the size of a dime, and place them on a waxed paper-lined baking sheet. You should get about 36 balls. Return the balls to the refrigerator to firm up, for about 30 minutes.

    ganache balls on a parchment paper lined baking sheet

    The Spruce / Julia Hartbeck

  8. While you wait for the ganache balls to be firm, prepare the cake mixture. Combine the cake crumbs with 1/2 cup of chocolate frosting, and mix everything together with your hands, working the frosting into the crumbs evenly until you have a moist mixture that holds together when you press it into a ball. Depending on how moist your cake was originally, and your personal preference, you may want to add up to an additional 1/4 cup of frosting until you get a texture that is easy to work with but is not gummy or soggy.

    cake crumb and chocolate icing mixture in a bowl

    The Spruce / Julia Hartbeck

  9. When the ganache centers are firm, it's time to assemble the truffles. Take a 1-inch ball of cake mixture and press a ganache ball into the center.

    cake mixture with chocolate ganache in the middle

    The Spruce / Julia Hartbeck

  10. Roll it between your palms to make it round, then replace it on the baking sheet. Repeat the process of inserting ganache balls into cake balls until all of the truffles are assembled. Return the tray to the refrigerator until the cake truffles are firm enough to dip, about 30 minutes.

    cake and ganache balls on a baking sheet

    The Spruce / Julia Hartbeck

  11. Melt the milk chocolate candy coating until it is smooth and fluid. Using dipping tools or a fork, dip a cake ball into the candy coating, and once it is fully coated, replace it on the baking sheet. Repeat until all of the truffles are dipped.

    cake and ganache balls dipped into melted chocolate in a bowl

    The Spruce / Julia Hartbeck

  12. If you're using the dark chocolate coating as decoration, melt it in the microwave. Pour it into a plastic bag and snip off a corner. Drizzle the chocolate decoratively over the truffles. Let the coating set completely.

    Lava Cake Truffles on a baking sheet

    The Spruce / Julia Hartbeck


Store lava cake truffles in an airtight container in the refrigerator for up to two weeks. These truffles should be served at room temperature, so the ganache inside is soft and smooth.