Chocolate Truffles
Updated Jan 05, 2026
These easy, 5-ingredient dark chocolate truffle balls are soft and decadent, made with bittersweet chocolate, heavy cream, butter, and honey.
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Chocolate Truffles are soo good!
I love chocolate truffles, but I don’t love the price of the store-bought ones, so I really got into making them at home. Chocolate truffles are really just chocolate and hot cream stirred into a ganache, then chilled and rolled. Once you get the texture right, the rest is just coating them in whatever you have around. I usually keep a batch in the fridge and grab one when I want something small and chocolatey.
Happy Cooking!
– Yumna
Chocolate Truffle Ingredients
- Chocolate: I like to use a bittersweet chocolate bar to make a ganache that isn’t overly sweet. Choose one with 62% cacao or more for truffles that truly showcase the chocolate. It really does make a difference!
- Heavy cream: Make sure you grab heavy cream or heavy “whipping” cream. There are no substitutes for this.
- Butter: Use unsalted butter if you can (to manage the salt quantities in the recipe).
- Honey: I like to use a touch of honey to sweeten these truffles, but a little agave or maple syrup will work, too. Just make sure to use a liquid-based sweetener.
- Salt: I like to use a flaky sea salt, but any type of salt will do.
- Toppings: Cocoa powder, sprinkles, or finely chopped walnuts are what I use most to make these chocolate truffles. But you can literally use whatever you like or already have on hand.
How to Make Chocolate Truffles
Homemade Chocolate Truffles Recipe
Homemade chocolate truffles with a smooth ganache center and simple toppings like cocoa powder or walnuts. Made with just a few ingredients.
Ingredients
- 9 ounces bittersweet chocolate bar about 62%, finely chopped
- ¾ cup heavy cream
- 1 tablespoon unsalted butter softened
- 1 tablespoon honey
- pinch salt
- Toppings: cocoa powder, sprinkles, finely chopped walnuts
Instructions
- Place chopped chocolate in a large heat safe bowl.
- Add cream to a heavy bottomed pot and heat to just a simmer. Do not boil.
- Pour simmering cream over the chopped chocolate, then cover with a plate or plastic wrap and let sit for 5 minutes.
- Uncover the chocolate and cream mixture and begin whisking. At first the mixture will appear broken, keep whisking, working from the middle out, until the ganache comes together.
- Once the cream and chocolate have been incorporated, whisk in the butter, honey and salt until all of the butter has been incorporated and the ganache is smooth and glossy.
- Cover the bowl and place in the fridge for 30 minutes, or until very firm. You want the ganache to be the consistency of chilled nut butter.
- Line a sheet pan with parchment paper. Scoop one level tablespoon of the ganache and use a small spatula to scoop it out of the tablespoons and place on the prepared sheet pan. Continue with the remaining ganache, and then place the entire sheet pan back in the fridge for about 30 minutes (this will make it easier to roll into neat truffles).
- Set out desired toppings, then roll the chilled ganache balls into smooth round truffles, coating them in your desired toppings as you roll. Store finished truffles in the fridge for up to two weeks.
Equipment
Notes
My Top Tip: Make sure your chocolate has melted completely! Ganache can be fickle. If you have a few lumps of solid chocolate lingering after forming the ganache, set up a double boiler on the stove by placing your heat-proof bowl on top of a small pot of simmering water. Do not let the water touch the bottom of the bowl. Whisk over the simmering water until everything is melted and smooth.
Storage: Store your chocolate truffles in an airtight container lined with wax paper in the fridge for up to 2 weeks.
Freezing: If you have leftover truffles, or you’d like to make these ahead of time, line a freezer-safe container with parchment or wax paper, then place the finished truffles inside. Cover them with another layer of parchment or wax paper, then freeze them for up to 2 months. To enjoy, let them defrost in the fridge, then bring them to room temperature before enjoying.
*The nutrition label includes 1-2 tablespoons of each topping (cocoa powder, sprinkles, and crushed walnuts).
Nutrition
Calories: 103kcal, Carbohydrates: 8g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 10mg, Sodium: 3mg, Potassium: 75mg, Fiber: 1g, Sugar: 6g, Vitamin A: 129IU, Vitamin C: 0.1mg, Calcium: 13mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use a tablespoon and spatula for scooping. You’ll notice when you scoop one tablespoon of the ganache, it gets stuck in the tablespoon. So I like to use a second small spatula or spoon to slide it out of the tablespoon. Alternatively, you can use a spring-loaded scoop for a clean release.
- Wear gloves. Rolling the truffles is a fun but messy endeavor. Wearing food-safe gloves will make the job easier and keep your hands much cleaner!
- Work quickly. The ganache can get warm and sticky quickly, so work carefully but quickly when rolling it into little truffles.
FAQs
Can I use chocolate chips to make chocolate truffles?
A high-quality chocolate bar will give you the best results, but if chocolate chips are what you have, that’s totally fine.
Why won’t my chocolate truffle balls set?
If the cream is too hot (as in boiling) when added to the chocolate, it will not temper properly. This can cause the cocoa butter and cocoa in the chocolate bar to separate and produce an oily ganache. Bring the cream to a simmer and allow it to sit for a minute before pouring over the chocolate.
Comments
Can these be made with dark or semisweet chocolate to make it toddler friendly? Or even milk chocolate?
Yes, you could try milk chocolate! I recommend reducing the amount of honey and cream if you do.
Yumna,
Wondering if I could Lily brand (No sugar added) chocolate bars? No sure how they would melt up etc.
Hi there! I haven’t tried using this product myself, and since chocolate can be quite pricey, I wouldn’t want to tell you the swap would work without testing it. If you happen to give it a try and it works out well, please let me know!
Tried these for Valentine’s Day and what a delicious sweet treat! Easy to follow instructions and perfect blend of ingredients. Recommend for those times when you want to treat yourself or someone else special.
So glad you enjoyed them, Ana!
These were perfect for our galentines get together this year with the girls!!! So easy to make, delicious and they look super cute too! They definitely hit the spot for my sweet tooth & will definitely make them again. I also love the fact that you use very clean & simple ingredients in your recipe (like how there were just 5 ingredients in this recipe), it makes me feel more guilt free when making them knowing they aren’t packed with chemicals or things I dont even know how to pronounce lol thank you for this recipe, Yumna!! Looking forward to next months recipe 🙂
Oh, how fun, love the idea of galentines! Glad everyone enjoyed them!
So delicious! Star rating 5 out of 5.
Thank you so much, Pam!
We really enjoyed these! The bittersweet chocolate was a nice touch because they weren’t too sweet. We gave them out to friends and family for Valentine’s Day and they were a crowd pleaser!
Love that idea!
I made these for Valentine’s Day and they were a hit! Truffles are probably my favorite dessert and these were so easy to make. Thank you!
So happy to hear you enjoyed them! It’s sooo hard to have just one!
These were so easy and fun to make! I am breastfeeding my baby who has a dairy sensitivity so I used coconut cream instead of heavy cream and vegan butter as a substitute for regular butter. I coated with sprinkles for Valentine’s Day. Overall, so cute, so easy, and tasty! I am a sucker for milk chocolate (usually) so these tasted a bit bitter but that is because of the bittersweet chocolate, I know and an easy change for next time!
Thanks of much for sharing, Kelsey! Love that you went dairy free with them. You can add another tablespoon of honey to the mix if you’d like to sweeten them up a little more for next time!
They were just perfect for my Valentines Day charcuterie board, simple to make yet still very much festive alongside some chocolate dipped strawberries and other goodies. They had a deep, rich chocolatey flavor. I rolled them in coconut, cocoa powder, crushed nuts and lots of sprinkles, which added lots of variety to the board. Loved the truffles!
What a great idea!! Thank you for the suggestion. So glad you enjoyed them.
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