Have you ever wondered how to make dark chocolate truffles? With just a handful of ingredients you can make Dark Chocolate Truffles at home in no time. They not only make wonderful gifts for the Holidays (think Christmas and Valentine's Day) but are also the perfect small bite dessert that will satisfy any sweet craving you may have. Oh and did I mention Truffles are naturally gluten free? Even better!
This recipe is a scaled down version of my production recipe and will make 12 dark chocolate truffles (depending on how big or how small your portion the ganache). It can easily be doubled or even tripled. But, if you have never made truffles before, I recommend starting with the recipe as written and then work your way up to bigger batches.
- Recipe Ingredient Notes
- How to make Dark Chocolate Ganache
- How to roll Dark Chocolate Truffles
- Storage & Freezing
- Which Chocolate makes the Best Chocolate Truffles?
- FAQ - Dark Chocolate Truffles
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Recipes to Try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Chocolate: Dark Chocolate Truffles will taste as good as the quality of chocolate you choose to use. If you are already making truffles from scratch, I highly recommend using the best chocolate you can afford and is within your budget. This is the perfect recipe to use artisan chocolate bars like Scharffen Berger Dark Chocolate Bars. High-end couverture such as Valrhona or Cacao Barry is also a great choice. As for percentages, I like to use chocolate around 64-72% dark. Do not use Chocolate Chips or Baking Chips!
Heavy Cream: In a dark chocolate truffle recipe, Heavy Cream is almost as important as the chocolate. For making truffles, I like to use full-fat and if possible ultrapasteurized heavy cream. If you are dairy free, the heavy cream may be replaced with full fat coconut cream. I don't recommend using coconut milk since it is thinner and does not have the creamy consistency of coconut cream.
Corn Syrup: Corn Syrup not only prevents the chocolate from seizing up when adding the hot cream but also gives the finished truffles a smooth, fudgy texture. If Corn Syrup is not your cup of tea, just skip it.
Unsalted Butter: Most dark chocolate truffle recipes do not contain butter. I like to add some soft butter which makes the ganache not only creamier but also gives the finished product a better mouthfeel.
Kosher Salt: It is commonly known that salt is a flavor enhancer and this is why I always like to add a generous pinch of kosher salt to my dark chocolate ganache.
Cocoa Powder: For rolling, I use high-quality dutch processed cacao powder like Valrhona Cocoa Powder or Ghirardelli. You may also roll the finished dark chocolate truffles in finely chopped nuts (such as hazelnuts, pecans or pistachios), crushed up peppermint candy, or toasted coconut flakes.
How to make Dark Chocolate Ganache
Keep in mind when making a Ganache, you are making an emulsion of the ingredients. You want the finished ganache to be creamy, shiny, and thick. If you ever made mayonnaise from scratch, you know what I am talking about.
Step 1: To a large, heat-proof bowl add the finely chopped dark chocolate and set aside. Making sure the chocolate is chopped finely will ensure that it will melt just by the heat of the heavy cream.
Step 2: In a small saucepan combine the heavy cream, corn syrup, and sea salt. Slowly heat the ingredients over medium heat until simmering. Don't allow the cream to come to a boil since too hot liquid can cause the chocolate to seize up, causing a grainy, dull-looking ganache.
Step 3: Remove the heavy cream mixture from the heat and pour over the finely chopped chocolate. Allow the mixture to sit for 2 minutes.
Step 4: With a spatula, gently stir the ingredients together until the mixture is smooth and creamy. Start in the center of the bowl and slowly work your way out in increasingly larger concentric circles.
Step 5: Add the room temperature, very soft butter, and mix until it is incorporated and all the ingredients are emulsified. Congratulations - you just made a ganache!
Step 6: Cover the dark chocolate ganache with a piece of plastic - placing it directly on top of the ganache. This will prevent condensation. Refrigerate the ganache for at least 2 hrs before rolling it into truffles. The ganache is ready to be rolled when it feels firm to the touch.
How to roll Dark Chocolate Truffles
There are several different techniques when it comes to rolling and shaping chocolate truffles. The most common one is using a small scoop (this small scoop, around 2 teaspoons, is a great size to consider) to portion out the ganache in equal-sized truffles. Since dark chocolate truffles are meant to be an indulgence, I recommend keeping them on the smaller side. This recipe will make an estimate of 12 truffles depending on the size of portion you choose.
Step 1: Line a baking sheet with parchment paper or wax paper.
Step 2: Using a small cookie scoop or a melon baller, portion the ganache out into evenly sized-balls. With your clean hands, carefully roll them into balls. Toss each dark chocolate truffle in your topping of choice and coat evenly.
Should the ganache be too soft and sticky to roll, place the sheet tray in the refrigerator for 10-15 minutes to give the ganache balls a chance to set up and dry out.
Step 3: Transfer the coated truffles to a parchment-lined air-tight container and store in the refrigerator for up to 2 weeks.
Storage & Freezing
Homemade Dark Truffles can be stores in an airtight container at room temeprature up to 3 days and can be kept in the fridge for up to 2 weeks. Make sure to bring them to room temperature before serving. Homemade Chocolate Truffles taste the best when served at room temperture.
One can also freeze Truffle up to 3 months in an airtight container. The best way to thaw frozen chocolate truffles is to place them in the fridge for a few hours before bringing them to room temperature.
Which Chocolate makes the Best Chocolate Truffles?
Chocolate is a very complex topic but it shouldn’t be an intimidating one. Grocery stores and even houseware stores such as Sur La Table and William Sonoma have started carrying a selection of artisan chocolates. While I pick my wine by the pretties label, I do not recommend this tactic when it comes to chocolate. Here are 5 things to remember when buying chocolate in general.
- Buy the best quality chocolate you can afford
- Read the ingredients – less is more!
- Avoid products with phrases such as “chocolatey” and “made with chocolate”
- If you don’t enjoy the product on its own, don’t bake with it.
- Check if a company uses ethically sourced cocoa.
First and foremost, buy the best-quality chocolate you can afford. If the chocolate is the main ingredient, like in this recipe for Truffles or my recipe for Homemade Hot Chocolate, you should spend a bit more if you can. Store brand does not always mean the product is low-quality. I am a big fan of Aldi’s Specially Selected 62% Dark Chocolate Chunks and Trader Joe’s Pound Plus products.
Read the ingredients. When it comes to chocolate, less really is more. If a product states words like "chocolatey" or "made with chocolate", please skip it. The main ingredients of chocolate should be
- cocoa (maybe also listed as cocoa, cacao, cocoa mass, cocoa liquor, or cocoa solids)
- milk (in milk chocolate, white, and some dark chocolate)
- emulsifier (soy lecithin or sunflower lecithin)
- flavorings such as vanilla.
And last but not least: If you wouldn’t eat it on its own, you probably won’t want to make Truffles or any other recipe with it.
FAQ - Dark Chocolate Truffles
Since homemade chocolate truffles are made without any preservatives, I recommend eating them within 2 weeks of making them.
A grainy chocolate ganache happens when the chocolate was not melted all the way or the heavy cream was too hot and caused the chocolate to seize up. To avoid this make sure to start out with finely chopped chocolate and properly heated cream. The cream should just be heated to a low simmer but not be brought to a boil.
Ganache can be flavored with just about anything. The best way to do this is to infuse the heavy cream with herbs and spices or even tea. Another way is to add flavorings such as vanilla extract, peppermint extract or even a pinch of cayenne pepper to the warmed heavy cream. If you are looking to add liquor to your truffle recipe, make sure to take a peak at my Rum Balls Recipe.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Recipes to Try
Dark Chocolate Truffles
- 120 grams high quality dark chocolate (60% or darker)
- 115 grams heavy cream
- 15 grams corn syrup
- 15 grams unsalted butter, room temperature
- pinch of kosher salt
- Cocoa Powder as needed
How to make Dark Chocolate Ganache
- To a large, heat-proof bowl add the finely chopped dark chocolate and set aside.
- In a small saucepan combine the heavy cream, corn syrup, and sea salt. Slowly heat the ingredients over medium heat until simmering. Don't allow the cream to come to a boil since too hot liquid can cause the chocolate to seize up, causing a grainy, dull-looking ganache.
- Remove the heavy cream mixture from the heat and pour over the finely chopped chocolate. Allow the mixture to sit for 2 minutes.
- With a spatula, gently stir the ingredients together until the mixture is smooth and creamy. Start in the center of the bowl and slowly work your way out in increasingly larger concentric circles.
- Add the room temperature, very soft butter, and mix until it is incorporated and all the ingredients are emulsified. Congratulations - you just made a ganache!
- Cover the dark chocolate ganache with a piece of plastic - placing it directly on top of the ganache. This will prevent condensation. Refrigerate the ganache for at least 2 hrs before rolling it into truffles. The ganache is ready to be rolled when it feels firm to the touch.
How to roll Chocolate Truffles
This recipe will make an estimate of 12 truffles depending on the size of portion you choose.
- Line a baking sheet with parchment paper or wax paper. To a seperate bowl add some sifted cocoa powder.
- Using a small cookie scoop or a melon baller, portion the ganache out into evenly sized-balls. With your clean hands, carefully roll them into balls.
- Toss each dark chocolate truffle in your topping of choice and coat evenly.
Storage: Truffles can be stored in an airtight container at room temeprature up to 3 days and can be kept in the fridge for up to 2 weeks. Make sure to bring them to room temperature before serving.
Freezing: Truffles can be frozen up to 3 months. The best way to thaw frozen chocolate truffles is to place them in the fridge for a few hours before bringing them to room temperature.
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Amount Per Serving: Calories: 101
Calories are a guestimate and randomly generated.