Homemade Chocolate Truffle Recipe Using Chocolate and Cream
Made with just chocolate and heavy cream, this chocolate truffle recipe proves you don’t need a long ingredient list to get a rich, smooth result. Warm cream is poured over chopped chocolate to create a classic ganache that sets up perfectly without tempering or special equipment. Once chilled, the truffles are easy to shape and can be rolled plain or in simple toppings, making them an ideal homemade dessert or gift when you want something rich but not overly sweet.
Servings 36
Calories 64kcal
Equipment
Ingredients
- 12 ounces dark or semi-sweet chocolate chopped
- ¾ cup heavy cream
Instructions
- Place chopped chocolate in a microwave safe bowl. I use a large glass measuring bowl. Heat cream on the stove or microwave, until hot but not boiling and pour over the chocolate. Stir until melted. If you still have chunks of chocolate after stirring, place the bowl in the microwave and stir after 30 second intervals until chocolate chunks have dissolved. Stir until smooth.
- Add any flavorings or additions while chocolate is still warm.
- Cover and refrigerate until firm but not too hard, 1-2 hours. Use a small ice-cream scoop or a tablespoon to form into balls. If the chocolate is too hard to scoop, let it sit at room temperature until manageable.
- Roll balls into toppings and refrigerate until firm, about 30 minutes.
- For flavorings, try 1 tablespoon of Bourbon, or 1 cup of chopped dried pineapple. Roll in toasted coconut, graham cracker crumbs, pecans, cocoa powder or powdered sugar, or top with nuts or bacon.
Notes
- Most common mistake: If the cream isn’t hot enough, the chocolate won’t melt fully. It should be hot but not boiling before you pour it over the chocolate.
- What smooth ganache looks like: The mixture should be glossy and thick, with no visible streaks or lumps.
- How much to add: Liquid add-ins should be kept small. A tablespoon is usually enough to add flavor without thinning the ganache.
