If you're wondering how to make dark chocolate ganache truffles, this easy, 3-ingredient recipe is for you! They are made using my easier method for chocolate ganache, by melting the chocolate and cream in a bowl over simmering water.
I do love a chocolate truffle, filled with all that dark, creamy ganache, so satisfying. But they can be expensive at the store, so let's learn how to make them at home. It's easy!
They're a stellar choice around Christmas or Valentine's Day, but make them any day that you want to give yourself a treat. These truffles are made with my dark chocolate ganache recipe that uses an easier, foolproof method, melting the chocolate into the warm cream in a bowl over simmering water.
Craving chocolate ganache in everything? Try my Gluten Free Chocolate Ganache Tart!
Jump to:
- Dark chocolate ganache truffles ingredients
- Ways to coat chocolate truffles
- How to make chocolate ganache truffles
- Expert tips
- Add-ins for dark chocolate ganache truffles
- Storage and serving instructions
- More chocolate recipes
- Debra's Details: Homemade dark chocolate ganache truffles are easy and affordable!
- Recipe
Dark chocolate ganache truffles ingredients
- Dark chocolate (semi-sweet or bittersweet): Look for a cacao content between 60% and 72%. The lower end is usually better. You can use bar chocolate from the baking aisle or gourmet chocolate bars. You can also use chocolate chips, I usually do, just make sure they are very good chocolate from a reputable brand like Ghirardelli, Guittard, or Callebaut.
- Heavy cream (whipping cream): There's no getting around it, you need full-fat, heavy cream to make truffles, other wise your ganache will not have the right consistency.
- Coating of your choice: Cocoa powder, sprinkles, etc.
Ways to coat chocolate truffles
There are countless ways to coat dark chocolate ganache truffles, choose what suits your mood and the season!
- Unsweetened cocoa powder: This is one of the most common coatings and one of the easiest to work with because the fine texture coats the truffles easily and evenly.
- Colorful sanding sugar: One of my favorite ways to make the candy match the occasion, adds just a hint of sweetness, and a pleasing texture.
- Nonpareils: Endless color combinations and lends a satisfying crunch!
- Sprinkles: Try chocolate sprinkles for a uniform, shiny finish, or multicolored ones for festive fun!
- Chopped nuts: Chop them finely, then you'll want the truffles to be slightly warmer so you can get them to adhere easily.
- Coconut flakes: Desiccated coconut works best.
- Espresso: Make mocha truffles! Yum!
- Matcha powder: The gorgeous color is striking, and the earthy flavor pairs well with chocolate.
- Blend cocoa powder and chili powder or cayenne: Make spicy chocolate ganache truffles with the knockout combo of dark chocolate and chilis.
How to make chocolate ganache truffles
Step 1: Set up the double boiler
Fill a medium sauce pan about ⅓ full of water and place over medium high heat. Bring to a gentle simmer, then reduce the heat to low.
Step 2: Melt the chocolate and cream
If you are using chocolate bars, chop them finely with a serrated knife. Combine the chopped dark chocolate or chocolate chips and cream in a medium-sized glass bowl that is larger than the top of the sauce pan. (Don't use a metal or plastic bowl!) Place the bowl on top of the pan of water, make sure the water does not touch the bottom of the bowl.
Let the chocolate melt and stir it gently from time to time with a silicone spatula until all the chocolate is melted and you have a smooth texture, about 5 minutes.
Pro tip
NEVER let the water in the sauce pan come to a boil! It should only be at a bare simmer. If it starts to boil, reduce the heat or turn it off completely. The chocolate will probably melt from the residual steam.
Step 3: Cool the chocolate ganache
Transfer the chocolate ganache to a shallow glass container and spread it out so it's in a layer no thicker than one inch. Chill for at least one hour, stirring every 15 minutes for faster cooling, until it sets up with a texture a little thicker than fudge. You can also chill overnight (no stirring necessary for overnight chilling.)
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Place a large plate in the refrigerator to chill, you'll use this when you're scooping out the truffles before they are coated to keep them cold.
Step 4: Make the truffles!
Use a small cookie scoop or a soup spoon to scoop the ganache onto the chilled plate. Scoop all the chocolate before you attempt to coat it.
Technique tip
You have to scoop all of the balls of chocolate onto a cold plate first, before you roll them, or you'll have a monumental mess on your hands, literally. The ganache is firm, but it will warm and begin to melt slightly when you're rolling it into balls, and some of it will get on your hands.
Use your hands to roll the scooped chocolate into smooth balls. The chocolate will melt a little onto your hands, but if it melts a lot while you're attempting this, put the plate back into the refrigerator for 30 minutes to chill the ganache again.
Put the cocoa powder or other coatings into a bowl. Drop the truffles into them and sprinkle more on top. (If you try to roll them around, you might get melted chocolate mixed into your coatings.) Transfer to an airtight container and store in the refrigerator until ready to serve.
Expert tips
- Cool the ganache in a wide, deep glass container: For faster and more even cooling, transfer the ganache to a glass casserole dish and spread into an even layer to cool. I like glass best because it conducts the cold, helping the chocolate cool faster. Keep in mind that the outside edges will cool more quickly than the middle.
- If chilling overnight: You'll need to let the chocolate ganache sit at room temperature for at about 30 minutes until it's soft enough to work with to form the truffles.
- Sprinkle coatings: Try not to handle the truffles too much with your hands when coating them. Some of the chocolate may get on your hands, and you don't want that to get mixed in with colorful coatings. Use tongs to gently transfer them to the bowl of cocoa or sugar, etc. (or wash your hands after you drop them in there) then sprinkle the coatings on top for a clean finish.
Add-ins for dark chocolate ganache truffles
You'll be a regular chocolatier, making all kinds of truffle flavors at home, just like in the shop window. Add these right after you remove the dark chocolate ganache from the heat, while it's still melted and pourable.
- Liquor: Bourbon, raspberry liqueur, rum, almost any liquor is going to taste good in a truffle. 1-2 tablespoons should do the trick.
- Extracts and flavorings: Think peppermint, orange, almond, etc. But these can be very strong, so start with ยผ teaspoon and gradually add more to suit your taste.
- Finely chopped nuts: Try pistachios, walnuts, or pecans.
Storage and serving instructions
- To store: Place in an airtight container in a single layer and store in the refrigerator for up to one week.
- To serve: Let the truffles come to room temperature for 20-30 minutes before serving. They will taste better and be creamier at room temp.
- To freeze: You can freeze chocolate ganache truffles for up to 3 months. Thaw in the refrigerator before serving.
More chocolate recipes
I love chocolate! (Who doesn't???) Try these decadent recipes when you need more ideas to feed your cravings!
Debra's Details: Homemade dark chocolate ganache truffles are easy and affordable!
- Made with my easier, foolproof ganache recipe.
- Only 3 ingredients!
- So much cheaper than buying them at a chocolate shop.
- Endless possibilities for coatings and added flavorings.
- Makes a great gift for Valentine's Day or Christmas!
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Recipe
Dark Chocolate Ganache Truffles Recipe
Equipment
- 1 cookie scoop optional
Ingredients
- 8 ounces dark chocolate (bittersweet or semi-sweet) 60%-72% cacao
- 8 ounces heavy cream
- cocoa powder, sprinkles, nonpareils, etc. for coating
Instructions
- Fill a medium sauce pan about ⅓ full of water and place over medium high heat. Bring to a gentle simmer, then reduce the heat to low.
- If you are using chocolate bars, chop them finely with a serrated knife. Combine the chopped dark chocolate or chocolate chips and cream in a medium-sized glass bowl that is larger than the top of the sauce pan. (Don't use a metal or plastic bowl!) Place the bowl on top of the pan of water, make sure the water does not touch the bottom of the bowl and that it does not come to a boil.
- Let the chocolate melt and stir it gently from time to time with a silicone spatula until all the chocolate is melted and you have a smooth texture, about 5 minutes. If incorporating any additional flavors, do this now, see note.
- Transfer the chocolate ganache to a shallow glass container and spread it out so it's in a layer no thicker than one inch. Chill for at least one hour, stirring every 15 minutes for faster cooling, until it sets up with a texture a little thicker than fudge. You can also chill overnight (no need to stir if chilling overnight.)
- Place a large plate in the refrigerator to chill, you'll use this when you're scooping out the truffles before they are coated to keep them cold.
- Use a small cookie scoop or a soup spoon to scoop the ganache onto the chilled plate. Scoop all the chocolate first, before roll them. See note.
- Use your hands to roll the scooped chocolate into smooth balls. The chocolate will melt a little onto your hands and that's okay because your coatings will stick better. But if it melts a LOT while you're attempting this, put the plate back into the refrigerator for 30 minutes to chill the ganache again.
- Put the cocoa powder or other coatings into a bowl. Drop the truffles into them and sprinkle more of the coatings on top. (If you try to roll them around with your hands, you might get melted chocolate mixed into your coatings.)
- To store place them in a single layer in an airtight container and store in the refrigerator for up to one week. Allow to come to room temperature for 20-30 minutes before serving.
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Notes
- NEVER let the water in the sauce pan come to a boil! It should only be at a bare simmer. If it starts to boil, reduce the heat or turn it off completely. The chocolate will probably melt from the residual steam.
- Optional flavorings to add:
- Liquor: Bourbon, raspberry liqueur, rum, almost any liquor is going to taste good in a truffle. 1-2 tablespoons should do the trick.
- Extracts and flavorings: Think peppermint, orange, almond, etc. But these can be very strong, so start with ¼ teaspoon and gradually add more to suit your taste.
- Finely chopped nuts: Try pistachios, walnuts, or pecans.
- Cool the ganache in a wide, deep glass container: For faster and more even cooling, transfer the ganache to a glass casserole dish and spread into an even layer to cool. I like glass best because it conducts the cold, helping the chocolate cool faster. Keep in mind that the outside edges will cool more quickly than the middle.
- You have to scoop all of the balls of chocolate onto a cold plate first, before you roll them, or you'll have a monumental mess on your hands, literally. The ganache is firm, but it will warm and begin to melt slightly when you're rolling it into balls, and some of it will get on your hands.
- If chilling overnight: You'll need to let the chocolate ganache sit at room temperature for at least 30 minutes until it's soft enough to work with to form the truffles.
- Sprinkle coatings: Try not to handle the truffles too much with your hands when coating them. Some of the chocolate may get on your hands, and you don't want that to get mixed in with colorful coatings. Use tongs to gently transfer them to the bowl of cocoa or sugar, etc. (or wash your hands after you drop them in there) then sprinkle the coatings on top for a clean finish.
- Freezing: Chocolate truffles can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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