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Craving a chocolate fix? Our small batch Chocolate Truffles recipe is just the ticket. With just a few ingredients, you can whip up 3-4 exquisite truffles that are a chocolate enthusiast’s dream. These truffles are not just ordinary candies; they are bite-sized pieces of heaven, made from a simple yet luxurious ganache of chocolate and warm cream. Perfect for a small indulgence or a special treat, these truffles will leave you delighted with their creamy texture and rich flavor.
In search of more delightful small batch candy recipes? Our selection includes irresistible Oreo Balls, creamy Buckeyes, rich Rum Balls, smooth Peanut Butter Fudge, and sweet Pralines, along with many more tempting options.
Why You’ll Love This Recipe
- Effortless Elegance: Despite their sophisticated appearance, these truffles are incredibly easy to make.
- Small Batch: Ideal for when you want a delightful treat without leftovers.
- Quality Ingredients: Uses good quality dark chocolate and heavy cream for a rich taste.
- Versatility: Can be coated in cocoa powder, nuts, or melted chocolate for variety.
- Perfect for Special Occasions: Their elegant look makes them great for gifting or special moments.
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What Are Chocolate Truffles?
Chocolate truffles are small, bite-sized confections made from ganache, a blend of chocolate and cream. Once cooled, this mixture is rolled into balls and coated in various toppings.
Our small batch recipe stands out because it focuses on simplicity and quality, yielding an elegantly delicious treat without unnecessary complexity. It’s perfect for those who appreciate the finer things in life but prefer not to spend hours in the kitchen.
Ingredients
See the recipe box below for ingredient amounts and full recipe instructions. If you have any ingredients leftover from this truffle recipe, check out our Leftover Ingredients Recipe Finder.
- 3 ounces of Dark Chocolate: Choose high-quality dark chocolate from the baking section of your grocery store for the best results. Avoid using chocolate chips as they do not melt as smoothly.
- 2 tablespoons Heavy Cream: Choose either heavy cream or heavy whipping cream to ensure your truffles set correctly. Half & half or other milk varieties won’t work as well for this recipe.
- 2 teaspoons Cocoa Powder (for Dusting): This is an optional ingredient, used to give a classic finish to your truffles.
- 1/2 teaspoon Sugar (for Dusting): Mix this with the cocoa powder to add a delightful sweetness to the truffles’ exterior, balancing the cocoa’s natural bitterness.
Recipe Variations
- Salted Caramel Truffles: Drizzle your chocolate truffles with caramel and a sprinkle of sea salt for a perfect blend of sweet and salty flavors.
- Almond Chocolate Truffles: Roll your truffles in crushed almonds for a crunchy, nutty twist.
- Coconut Covered Truffles: Dip your truffles in melted chocolate and then coat them with shredded coconut for a tropical flair.
- Mint Chocolate Truffles: Infuse the ganache with a few drops of mint extract for a refreshing, minty variation.
- White Chocolate Raspberry Truffles: Drizzle or dip the truffles in melted white chocolate and top with a raspberry for a fruity and visually appealing treat.
These variations not only add a delightful twist to the classic chocolate truffle but also cater to a range of tastes and preferences, making them perfect for any occasion.
How To Make Chocolate Truffles
- Finely chop the chocolate and place it into a microwave-safe dish.
- Pour the cream over the chocolate in the dish. Microwave for 30 seconds, then check. If needed, continue to heat in 15-second increments until the chocolate is almost completely melted.
- After removing the dish from the microwave, let it sit for 1 minute. Then, gently whisk until the chocolate and cream are thoroughly combined. Cover the mixture and refrigerate overnight.
- Using a 1-tablespoon cookie scoop or spoon, form three to four portions from the truffle mixture and place them on a plate.
- Shape each portion into a ball, then roll them in either plain cocoa powder or a mix of cocoa powder and sugar.
RELATED: 15 Easy Dessert Recipes For One
Expert Tips
- Chill Thoroughly: Ensure the ganache is chilled until firm to make rolling easier.
- Size Consistency: Use a melon baller or small spoon for uniform truffles.
- Coat Quickly: Roll the truffles in cocoa powder and sugar swiftly to avoid melting.
- Quality Matters: Use the best chocolate you can find for superior flavor.
- Room Temperature Serving: Let them sit at room temperature for a few minutes before serving for the best texture.
Frequently Asked Questions
Stored in an airtight container, they can last up to a week in the refrigerator.
Yes, they freeze well for up to a month.
Ensure the cream is hot enough to melt the chocolate, and chill sufficiently.
Yes, if using pure chocolate and ensuring no cross-contamination.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried these 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.
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Small Batch Chocolate Truffles
Equipment
Ingredients
- 3 ounces dark chocolate (Choose high-quality dark chocolate from the baking section of your grocery store for the best results. Avoid using chocolate chips as they do not melt as smoothly.)
- 2 tablespoons heavy cream (Choose either heavy cream or heavy whipping cream to ensure your truffles set correctly. Half & half or other milk varieties won't work as well for this recipe.)
- 2 teaspoons cocoa powder , for rolling
- ½ teaspoon sugar , for rolling
Instructions
- Finely chop the chocolate and place it into a microwave-safe dish.
- Pour the cream over the chocolate in the dish. Microwave for 30 seconds, then check. If needed, continue to heat in 15-second increments until the chocolate is almost completely melted.
- After removing the dish from the microwave, let it sit for 1 minute. Then, gently whisk until the chocolate and cream are thoroughly combined. Cover the mixture and refrigerate overnight.
- Using a 1-tablespoon cookie scoop, a melon baller, or a spoon, form three to four portions from the truffle mixture and place them on a plate.
- Shape each portion into a ball, then roll them in either plain cocoa powder or a mix of cocoa powder and sugar.Store the truffles in the refrigerator.
Notes
- Chill Thoroughly: Ensure the ganache is chilled until firm to make rolling easier.
- Size Consistency: Use a melon baller or small spoon for uniform truffles.
- Coat Quickly: Roll the truffles in cocoa powder and sugar swiftly to avoid melting.
- Quality Matters: Use the best chocolate you can find for superior flavor.
- Room Temperature Serving: Let them sit at room temperature for a few minutes before serving for the best 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!