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Only 4 ingredients needed to make rich chocolate truffles that are a chocolate lovers’ dream. Easy recipe yields 3-4 amazing truffles!
Chocolate truffles are small, bite sized chocolate candies made from a ganache – basically a mixture of chocolate and warm cream. When the chocolate and cream cools, it becomes firm and can easily be rolled into balls and then coated with cocoa powder, chopped nuts, or melted chocolate.
Why I Love This Recipe
Chocolate truffles are an elegant looking treat. The beautiful exteriors are lightly dusted with cocoa powder and the insides consist of a creamy, melt-in-your-mouth, glorious bite of chocolate.
There’s something about truffles that makes a person believe they took hours to make, but making truffles is so simple.
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Ingredient Notes
For this small batch truffles recipe, you will need:
- 3-ounces of dark chocolate: Use good chocolate found in the baking aisle of your grocery store. Do not use chocolate chips because they will not melt well.
- 2 tablespoons heavy cream: Use either heavy cream or heavy whipping cream. Do not use half & half or other milks because the truffles will not set up properly.
- 2 teaspoons cocoa powder, for dusting: This ingredient is optional. It is used to coat the truffles.
- 1/2 teaspoon sugar, for dusting: Since the cocoa powder is not sweet, sugar is mixed in to provide a wonderful sweet flavor to the coating.
Expert Tips
- Most often I will use 85% dark chocolate because it’s my favorite. This type of chocolate is only slightly sweet. If you prefer a sweeter chocolate, I would suggest using a chocolate with a lesser percentage of cocoa and/or roll your chocolate truffles in a mixture of sugar (or Swerve sweetener), and cocoa powder.
- Use good chocolate in this recipe and avoid using chocolate chips which will not melt into the right consistency for truffles.
- Finely chop the chocolate, this will help the chocolate melt quicker and more evenly.
- Use heavy cream or heavy whipping cream. Do not use half and half or other lower fat milks.
How To Make This Recipe
- Chop the chocolate into small pieces and put into a microwave safe dish. Add the cream to the bowl and microwave for 30 seconds, if the chocolate has not melted, microwave 10 seconds more.
- Remove the bowl from the microwave and let sit for 1 minute, then gently whisk until the melted chocolate is combined with the heavy cream. Cover and refrigerate overnight.
- With a 1-tablespoon cookie scoop or a spoon, scoop three to four even portions from the truffle mixture and place them on a plate. Roll the truffles into balls, then roll in plain cocoa powder or a cocoa powder/sugar combination.
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Frequently Asked Questions
Store chocolate truffles in the refrigerator for up to two weeks. Bring them to room temperature before serving.
For longer storage, freeze up to 3 months. Thaw in the refrigerator, then bring to room temperature, if desired, before enjoying.
Easy Chocolate Dessert Recipes
If you like this easy chocolate truffles recipe, you might also like these easy chocolate dessert recipes:
- Deep Dish Chocolate Chip Cookie For One
- Small Batch Triple Chocolate Scones
- Small Batch Flourless Chocolate Pecan Cookies
- Chocolate Avocado Tart For One
- Chocolate Candy Clusters
- Chocolate Cupcakes
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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
- 1 3-ounce bar dark chocolate
- 2 tablespoons heavy cream
FOR THE TOPPING
- 2 teaspoons cocoa powder
- 1/2 teaspoon sugar , or use a sugar substitute such as Swerve (optional)
Instructions
- Chop the chocolate bar into small pieces and put into a microwave safe dish. Add the heavy cream to the bowl and microwave for 30-50 seconds, depending on your microwave. Remove the bowl from the microwave and let sit for 1 minute, then gently whisk until the chocolate is combined with the heavy cream. Cover and refrigerate overnight.
- With a spoon, scoop 4-5 even portions from the truffle mixture and set on a plate. Roll each portion into a ball, then roll in cocoa powder or cocoa powder/sugar mixture.
- Store in refrigerator.
Notes
- Most often I will use 85% dark chocolate because it’s my favorite. This type of chocolate is only slightly sweet. If you prefer a sweeter chocolate, I would suggest using a chocolate with a lesser percentage of cocoa and/or roll your chocolate truffles in a mixture of sugar (or Swerve sweetener), and cocoa powder.
- Use good chocolate in this recipe and avoid using chocolate chips which will not melt into the right consistency for truffles.
- Finely chop the chocolate, this will help the chocolate melt quicker and more evenly.
- Use heavy cream or heavy whipping cream. Do not use half and half or other lower fat milks.
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!