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Make smooth, rich small batch chocolate truffles with just chocolate and cream. This easy homemade truffle recipe delivers elegant, bite-sized treats with simple ingredients and clear steps.
Featured Comment
“I love this recipe. So much less temptation than a big batch waiting in the fridge.”
– Taryn
Why You’ll Love This Recipe
- Easy to Make: These small batch chocolate truffles come together with just a few simple ingredients and clear steps.
- Perfect Portion: Makes a small batch when you want a rich treat without making a full recipe.
- Rich Flavor: High-quality dark chocolate and heavy cream create smooth, decadent truffles every time.
- Plenty of Options: Roll them in cocoa powder, crushed nuts, or dip them in melted chocolate for different finishes.
- Great for Gifting: Their polished look makes them ideal for holidays, celebrations, or sharing with a friend.
Chocolate truffles have always felt like such a special treat to me. They’re made from a simple ganache of chocolate and cream that firms as it cools, then shaped into smooth bite-sized pieces and finished with your favorite coating.
This small batch version keeps the process easy while giving you the rich flavor and soft texture you expect from classic homemade truffles. With just a few quality ingredients and a little chill time, you can enjoy an elegant, chocolate treat without spending much time in the kitchen.
If you’d like more small batch candy recipes, try our small batch Oreo balls, small batch buckeyes, small batch rum balls, small batch peanut butter fudge, peppermint bark, and pecan pralines.
Ingredients
If you have any ingredients leftover from this basic chocolate truffle recipe, check out our Leftover Ingredients Recipe Finder.
- 3 oz dark chocolate: Use good-quality baking chocolate or a chocolate bar from the baking section. Chocolate chips don’t melt as smoothly so they are not ideal.
- 2 Tbsp heavy cream (or heavy whipping cream): Full-fat cream is required so the truffles set properly; substitutes such as half-&-half or lower-fat milk won’t work as well.
- 2 tsp cocoa powder (for dusting, optional): Use this for a classic finish on the truffles if you like.
- ½ tsp sugar (for dusting): Mix with the cocoa powder to add a hint of sweetness to the exterior and balance the bitterness of the dark chocolate.
Recipe Variations
Here are a few easy chocolate truffle variations you can try if you want to change up the flavor or coating.
- Salted Caramel Truffles: Add a light drizzle of caramel and finish with a pinch of sea salt for a sweet and salty combination.
- Almond Chocolate Truffles: Roll the truffles in finely crushed almonds for a crisp, nutty finish.
- Coconut Truffles: Dip the truffles in melted chocolate and coat with shredded coconut for subtle sweetness and added texture.
- Mint Chocolate Truffles: Stir a small drop of mint extract into the warm ganache for a refreshing mint flavor.
- White Chocolate Raspberry Truffles: Drizzle with melted white chocolate and top with a single raspberry for a fruity, elegant option.
- Espresso Truffles: Mix a small pinch of instant espresso powder into the ganache for a deeper, rich chocolate flavor.
- Cinnamon Sugar Truffles: Roll the truffles in a light coating of cinnamon sugar for warmth and sweetness.
How To Make Chocolate Truffles
See the recipe box below for ingredient amounts and full recipe instructions.
- Finely chop the chocolate and place it in a microwave-safe bowl.
- Pour the cream over the chocolate. Microwave for 30 seconds, then stir. Continue heating in 15-second increments until the chocolate is mostly melted.
- Let the mixture rest for 1 minute, then whisk until smooth. Cover and refrigerate until firm, preferably overnight.
- Use a 1-tablespoon scoop or spoon to portion the chilled mixture into 3 to 4 mounds.
- Roll each portion into a ball, then coat in cocoa powder or a cocoa-sugar mixture.
Expert Tips
- Chill the ganache well: Make sure the mixture is fully firm before shaping. Soft ganache is difficult to roll.
- Keep truffles the same size: Use a small scoop or spoon so they set and coat evenly.
- Work quickly: Roll each truffle in cocoa powder or sugar before it begins to soften.
- Use good chocolate: Higher-quality chocolate melts better and gives the best flavor.
- Let them rest before serving: A few minutes at room temperature creates a smoother texture.
Frequently Asked Questions
Use high-quality dark chocolate bars or baking chocolate. They melt smoothly and create a rich, silky ganache. Avoid chocolate chips since they contain stabilizers that prevent even melting.
The ganache likely needs more chill time. Refrigerate it until completely firm. If it still seems soft, whisk in a small amount of melted chocolate and chill again.Yes, they freeze well for up to a month.
Chill the ganache until solid enough to scoop and roll. A few hours works, but overnight gives the best texture.
Work quickly with cool, dry hands. If the mixture softens, place it back in the refrigerator for a few minutes before continuing.
Store them in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature briefly before serving.
Yes. Freeze in an airtight container for up to 2 months, then thaw in the refrigerator before serving.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small batch chocolate truffles recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these 4-ingredient chocolate truffles or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Chocolate Truffles
Ingredients
- 3 ounces dark chocolate – (Use high-quality dark chocolate from the baking aisle for the smoothest results. Avoid chocolate chips since they don’t melt evenly.)
- 2 tablespoons heavy cream – (Use heavy cream or heavy whipping cream so the truffles set properly. Half and half or other milks won’t firm up the ganache as well.)
- 2 teaspoons cocoa powder -for rolling
- ½ teaspoon sugar -for rolling
Instructions
- Finely chop the chocolate and place it in a microwave-safe bowl.
- Pour the cream over the chocolate. Microwave for 30 seconds, then stir. Continue heating in 15-second increments until the chocolate is mostly melted.
- Let the mixture rest for 1 minute, then whisk until smooth. Cover and refrigerate until firm, preferably overnight.
- Use a 1-tablespoon scoop or spoon to portion the chilled mixture into 3 to 4 mounds.
- Roll each portion into a ball, then coat in cocoa powder or a cocoa-sugar mixture.Store in the refrigerator.
Notes
- Chill the ganache well: Make sure the mixture is fully firm before shaping. Soft ganache is difficult to roll.
- Keep truffles the same size: Use a small scoop or spoon so they set and coat evenly.
- Work quickly: Roll each truffle in cocoa powder or sugar before it begins to soften.
- Use good chocolate: Higher-quality chocolate melts better and gives the best flavor.
- Let them rest before serving: A few minutes at room temperature creates a smoother texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
So I melted a 90% dark chocolate bar (Lindt) added the heavy whipping cream, and it looked beautiful. I refrigerated overnight and it was rock hard the next day even after letting it sit out for 45 min. There was no rolling into a ball, the outside chocolate just melted in my hands and the interior was to hard to form. What did I do wrong? It tasted great but, it wasn’t truffel shapped.
Katie, the chocolate will harden in the refrigerator but after letting it sit out, the mixture should have softened enough for you to scoop the chocolate and roll it into balls. If the truffles aren’t perfectly round after rolling, I suggest putting them back in the fridge to harden just a bit more so that I can roll them into perfect balls.
Thank you for all the wonderful recipes. I am planning on making the rum balls for the holidays and I was wondering if it is possible to add rum or bourbon to the truffle recipe also.
I haven’t added rum or bourbon to these truffles but I don’t see why you couldn’t. Since it’s such a small batch recipe, I would start out by adding a very small amount of alcohol – maybe a teaspoon or so – to the mixture after the chocolate has been melted. Then, refrigerate and continue with the rest of the recipe.
I love this recipe. So much less temptation than a big batch waiting in the fridge.
I love truffles and these look especially delicious!