Traditional French Dark Chocolate Truffles

Dark chocolate truffles

Vladimir Shulevsky/Getty Images

  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: 16 truffles (16 servings)
Nutritional Guidelines (per serving)
183 Calories
13g Fat
15g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16 truffles (16 servings)
Amount per serving
Calories 183
% Daily Value*
Total Fat 13g 16%
Saturated Fat 8g 38%
Cholesterol 12mg 4%
Sodium 30mg 1%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 10%
Protein 2g
Calcium 29mg 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.)

A truffle of softly melting dark chocolate ganache lavishly dusted with cocoa powder is a treat unlike any other. These traditional French dark chocolate truffles are the epitome of that treat, and once tasted will never be forgotten. The recipe is so rich and flavorful, it'll satisfy even the most dedicated chocolate lovers.

These luxurious candies make a delightful gift and impressive addition to any party, dessert table, or celebration. The best part is, they are so easy to make. Make extra some you can keep some tucked away for yourself.

The secret to success with truffles is to make smooth ganache and then use the proper rolling technique. Neither are difficult and become easier and easier with practice. You'll be surprised how easy it is to make luscious, homemade truffles.


  • 2/3 cup heavy cream
  • 12 ounces chocolate (bittersweet, chopped into very small pieces)
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa powder (premium dark)

Steps to Make It

  1. Heat the heavy cream in a small saucepan over medium heat. Heat until the cream is hot and starting to bubble but not fully boiling. Remove the cream from the heat immediately. 

  2. Add the finely chopped chocolate and vanilla extract and stir with a wooden spoon until the ganache is completely smooth.

  3. Pop the pan into the fridge and chill the ganache until it is hard enough to roll into balls. Do not use the freezer, as this will make the ganache unworkable. Measuring out each truffle using a heaped teaspoonful and use your hands to quickly roll the ganache into a ball. 

  4. If the ganache gets to warm, put it back in the fridge for a few minutes to firm up. Work quickly so that your hands don't melt the chocolate too much. Chill the balls, a few at a time, as you go.

  5. Put the cocoa powder into a shallow dish. Take each chilled chocolate ball and quickly roll in the cocoa powder for an even coating. Pop the truffle onto a plate and place back into the fridge to chill down again. 

  6. Store the finished, chilled truffles in an airtight container in the refrigerator for up to five days.


  • One of the secrets to making chocolate truffles is to work quickly and keep all the plates and other equipment cool. Keep your hands cool by rinsing under cold water then drying before rolling the truffles. 
  • If bittersweet chocolate is too strong for you or whoever you are making the truffles for, then switch the chocolate o a semi-sweet variety.
  •  Using a wooden spoon rather than a metal one ensures that the temperature of the ganache doesn't drop too much when you put the spoon in. If the spoon is too cold, it will turn some of the chocolate into a solid mass and you will have to begin again.