Easy chocolate truffles are exactly that – easy, and oh so indulgent. Small morsels of pure chocolate, cream and butter melted together, set in the refrigerator and then scooped and rolled in whatever you fancy. In this case we’ve used powdered strawberries, cocoa, coconut and pistachio nuts for variety.
Melt in the mouth, velvety smooth, and decadently creamy. You can ditch the boxed chocolates from here on in!
These easy chocolate truffles are perfect for any time of year but are especially nice to bag up for a gift in cello bags with a pretty ribbon. Roll them up for the holidays, Easter or just because you want to treat yourself. Any time is the right time for chocolate. ‘For some there is therapy, for the rest of us there is chocolate’.
You reap what you sow. Try to use the best chocolate you can with a high cocoa content of no less than 70 percent for the best overall flavour indulgence. Chocolate truffles taste creamy and chocolatey with a very smooth mouth feel.
Using cheaper chocolate like the sort found in supermarket baking aisles more often will have a cocoa percentage between 35-40 percent cocoa butter which leaves out a lot of chocolate flavour and smoothness.
The hot cream melts the chocolate and butter so it pays to finely chop the chocolate in small pieces that will melt quickly.
We have used Lindt 70 percent dark chocolate to make our truffles. Essentially we are making a chocolate ganache. The ganache will be quite thin when you melt the chocolate and butter in the cream but once refrigerated the chocolate thickens.
The cream you use needs to have 35 percent fat. In Australia we use thickened cream, where as in the USA this is called heavy whipping cream. You just need to bring your cream to a simmer which means that little bubbles just begin to appear around the edge of the pan.
adding flavours to the truffle balls
Chocolate truffles taste of the quality of the chocolate used but you can enhance the chocolate flavour with loads of different flavours.
If adding a liquor to the ganache add this once the chocolate, butter and cream mix is smooth. Think Bailey’s Irish cream, Frangelico, Rum, Cointreau, Grand Marnier, Tia Maria, Kahlua, Brandy or Cognac will all be delicious with chocolate.
Nuts and chocolate are great partners. Try rolling the truffles in finely chopped, pistachio, hazelnuts, walnuts, almonds or pecan nuts.
Pop a fresh raspberry in the centre of the truffle and mould the chocolate around it for a lovely surprise.
Simply roll the truffles in cocoa powder.
The flavour combinations are almost endless!
how to roll your truffles
Rolling truffles is definitely a messy business. The chocolate starts to melt but here’s a few tips to help along the way:
- make sure your hands are cold by rinsing them with cold water and drying
- have a chilled ice brick on the bench and place your hands on it before rolling each truffle
- pop the mixture back into the fridge for a few minutes to help it firm up again
how to keep easy chocolate truffles
As the truffles have cream in them it is best to store them in a covered container in the refrigerator and bring them to room temperature before serving them.
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These easy chocolate truffles are super easy to make. You will need to start this early and refrigerate for around 5 hours or overnight. Roll them in our suggestions or whatever floats your boat!
The recipe can be doubled or tripled.
- 1/2 cup thickened (heavy whipping) cream – 35% fat
- 300g (10 ounces) 70% dark chocolate
- 2 tablespoon butter
- rolling the truffles
- powdered dehydrated strawberries
- finely chopped pistachio nuts
- cocoa powder
- desiccated coconut
- heat cream in a small saucepan till just simmering (not boiling)
- remove from heat
- immediately add the chocolate and butter and stir with a spatula till smooth
- place a piece of cling wrap onto the surface of the chocolate mixture (this helps to prevent a skin forming and the chocolate turning a milky colour)
- leave on the bench to cool then refrigerate for 5 hours or overnight
rolling the truffles
- remove the truffle mix from the fridge for an hour before you want to start rolling
- use a scoop or teaspoon to scoop balls
- roll them in the palm of your hand till round and place on a plate
- have your coatings ready and roll the truffles in whatever coating you are using
- cover with plastic wrap and refrigerate
- remove from fridge an hour before serving
- Category: desserts
- Method: by hand
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