Baking Blog

4-Ingredient Chocolate Truffles

Exquisite and sophisticated, chocolate truffles are simpletons in disguise. They’re so ridiculously easy to make, I urge you to start a truffle tradition in your home!

But before we dive into my recipe below, I feel the need to explain a thing or two about the anatomy of the truffle and what makes them so special. In this post, I’m strictly referring to delicate chocolate truffles, not cake or cookie truffles.

Chocolate truffles Kris Galicia Brown

How to make chocolate truffles

Truffles consist mostly of bittersweet chocolate and heavy cream. You can imagine that with primarily two ingredients, a high quality chocolate is essential.

I like using Ghirardelli chocolate because it is of high quality, and its bittersweet chocolate can be bought in bags of morsels, which allow us to skip the tedious task of chopping a bar of chocolate.

Chocolate truffles Kris Galicia Brown

Truffle coatings

Chocolate truffles are typically coated with a dusting of high-quality cocoa powder. But that’s not your only option — don’t forget about ground nuts and powdered sugar! They make great coatings as well. In fact, I prefer nuts and powdered sugar over cocoa powder.

What about covering chocolate truffles with chocolate?

Here’s the inconvenient truth: It’s very inconvenient unless you have an enrobing machine that coats each piece perfectly.

To cover the truffles with chocolate, you’d need to temper high-quality chocolate so that it hardens nicely after coating. If the chocolate isn’t tempered, it won’t solidify at room temperature. In that case, you’d need to refrigerate the truffles just after dipping, and you run the risk of having unattractive “bloomed” truffles.

Candy coating is also out of the question, because it’s not a high enough quality. Using an inferior chocolate coating will defeat the purpose of making truffles of the high-quality stuff.

Flavor additions

Liquors and flavors can be added to the chocolate mixture, and the cream can be infused with herbs and spices to give more flavor to the chocolate ball of goodness.

Chocolate truffles Kris Galicia Brown

Chocolate truffles recipe

Makes 24 truffles

Ingredients:

  • 10 ounce bag of Ghirardelli 60% Cacao Bittersweet chocolate baking chips
  • 1 teaspoon espresso powder (optional)
  • ½ cup plus 2 tablespoons heavy cream
  • Coating of choice (cocoa powder, powdered sugar or ground nuts)

Step 1:

Chocolate truffles Kris Galicia Brown

Place baking chips and espresso powder in a medium metal or glass bowl.

In a small pot over medium-high heat, heat the cream until it begins to simmer. Turn the temperature down to medium and let simmer for one minute.

Step 2:

Chocolate truffles Kris Galicia Brown

Pour the cream into the bowl containing the chocolate. Using a spatula, carefully stir the chocolate and cream together until it is fully incorporated and no large chunks remain. Do not use a whisk, as it will incorporate air into the mixture.

Step 3:

Chocolate truffles Kris Galicia Brown

Once combined completely, let sit at room temperature for at least 1 hour.

Step 4:

Chocolate truffles Kris Galicia Brown

Use a teaspoon measuring spoon like an ice cream scoop to make rounded portions. Drop them on a waxed paper–lined cookie sheet and refrigerate for 15 minutes. I find this to be the easiest way to shape them into nice balls.

Step 5:

Place each of your coatings on a separate plate or bowl. If using cocoa powder or powdered sugar, be sure to sift it.

Chocolate truffles Kris Galicia Brown Chocolate truffles Kris Galicia Brown

Remove truffles from the fridge. You’ll notice that they’ve set and hardened. Wash your hands in very cold water to prep them for rolling.

Step 6:

Chocolate truffles Kris Galicia Brown

Quickly roll each truffle into a ball using your palms. Then coat them with your favorite coating of choice! Rolling them in your palms once more after coating will get them to be more perfectly round.

Chocolate truffles Kris Galicia Brown

Make decadent chocolate candy at home!

chocolate truffles

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Editor’s Note: This post was originally published in May 2015 and was updated in January 2018.

5 Comments

Jimena Mansilla

Hello tanks for the recipe. I have two questions:
1 what is heavy cream? It’s the same as Milk?
2 what is espresso powder?

Thank you!

Reply
Siobhan

heavy cream is whipping cream- not the same as milk. Espresso powder is a fine instant coffee

Reply
Carol

If you don’t like the taste of coffee, is there something you can substitute or just leave out the espresso powder?

Reply
Kris Galicia Brown

Yes, you can absolutely leave out the espresso powder. I like using it because it deepens the flavor of chocolate, but it’s not necessary. 🙂

Reply
Felicia

Hi, first, thank you! Second, because I don’t really understand chocolate yet, I was just wondering why choc chips are used instead of melts/buttons? I thought choc chips were designed more for cookies or to hold their shape rather than melt down easily in cooking. But obviously since I know basically nothing about chocolate, thought I’d check in & ask. Thanks a lot.

Reply

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