These rich, smooth, melt-in-your-mouth Chocolate Truffles are a classic and perfect for gifting for any holiday. They’re so easy to make and take just 4 ingredients.

Chocolate is a main food group in my book! Whether it’s simple Oatmeal Chocolate Chip Cookies or something more decadent like these Chocolate Truffles, chocolate is definitely my weak spot.

These Chocolate Truffles are to die for! As soon as they touch your lips they begin to melt away and you become lost in that rich deep chocolate coma. So if you’re trying to find a way to someone’s heart, it’s through these Chocolate Truffles.


Chocolate truffles in a white bowl with a bite taken out of 1

Chocolate Truffles


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What is a Chocolate Truffle?

Truffles are a type of chocolate with a ganache interior and either a hard chocolate, cocoa, or nut exterior. They have a spherical shape resembling the fungi, truffles, so that is where it derives it’s name from.

Chocolate truffles on a baking sheet and being dipped into sprinkles cocoa and nuts

How to make Chocolate Truffles

Truffles are among the higher priced chocolates but they’re actually quite easy to make yourself. All it takes are 4 simple ingredients.

First, you need to make the ganache. I LOVE ganache! Typically I make it for adding to the top of cakes and cupcakes. To make ganache, all you need is some good quality chocolate and heavy whipping cream. Those are then heated and melted together giving you rich melted chocolate the consistency of hot fudge. In this state, it’s perfect for adding to cakes, but for making truffles you have to let it cool.

You’ll place your ganache in the fridge for about an hour until it’s cool and firmed up. Next, you’ll need to portion out the chocolate. I find the easiest way is to use a small trigger scoop. A #60 is the perfect size for making truffles, holding just 2 teaspoons.

Chocolate truffle being dipped into sprinkles

After portioning the chocolate you’ll then quickly roll it into a ball. You’ll need to work fast because the chocolate starts to get soft and melt in your warm hands. Since the outside of the truffle is slightly melted, the coating can easily adhere so after rolling, quickly roll in your outer coating of choice. Set on a wax or parchment paper and repeat with the rest of the ganache.

What can I coat my Truffles in?

Here I took the easy route and coated the ganache in cocoa power, chopped roasted pecans, or chocolate sprinkles. You can very well dip them in chocolate too, roll them in fun colored sprinkles, or other various nuts.

Chocolate truffles on parchment paper

What kind of chocolate should I use?

The better the quality chocolate, the better the truffle! You can get chocolate bars like Lindt or Ghirardeli, it just needs to be at least 60% cocoa. For these truffles I actually just used Ghirardelli’s 60% dark chocolate chocolate chips.

Chocolate truffles in a white bowl

More Simple and Delicious Chocolate Recipes:


Chocolate truffles in a white bowl with a bite taken out of 1
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Chocolate Truffles

These rich, smooth, melt-in-your-mouth Chocolate Truffles are a classic and perfect for gifting for any holiday. 
Prep Time 20 minutes
1 hour
Total Time 20 minutes
Servings 22
Author Melanie


  • ½ cup heavy whipping cream
  • 8 ounces dark chocolate 60% chopped
  • ¼ teaspoon vanilla extract
  • cocoa powder
  • chocolate sprinkles
  • toasted pecans chopped


  • Heat cream in the microwave or pot until it starts to steam.
  • Place chocolate in a heat proof bowl and pour the cream over the top. Cover and let sit for 3 minutes. Whisk until smooth. Mix in the vanilla and let cool at room temperature for about 15 minutes and then place in fridge for about an hour until it's cool and has firmed up.
  • Place cocoa powder, chocolate sprinkles, and toasted pecans each in separate bowls and set aside.
  • Using a trigger scoop or a spoon, scoop into 2 teaspoons portions of chocolate and place on wax paper or parchment. Roll the chocolate in your hands to create a ball and then roll in either cocoa powder, chocolate sprinkles, or toasted pecans. Set back on the paper.
  • Store for up to 2 weeks in the fridge. Serve at room temperature.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 80kcal | Carbohydrates: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 4mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Calcium: 11mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Melanie is a Midwest girl currently living in Nebraska with her husband and daughters. She started rubbing elbows with her mom in the kitchen as soon as she discovered she could lick the bowl clean. She loves spending time in the kitchen creating healthy dinners and indulgent desserts for her family and friends. You can visit Melanie on her blog: Garnish & Glaze.
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  1. Hi! This recipe looks amazing! I’m so excited to try it. The recipe calls for vanilla but I don’t see in the instructions when to add it. Thanks!