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Top view of heart shaped plate filled with 8 truffles sitting on a red and white stripped cloth.

Dark Chocolate Truffles

Rich decadent Dark Chocolate Truffles seem like they would be difficult to make. In fact, these ganache based chocolate treats are just the opposite. Naturally, gluten free and made up of only 4 ingredients. The rich filling comes together in minutes. The hardest part of the recipe is waiting for the mixture to chill so you can roll them into balls.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 16
Calories 125kcal
Author Katie


  • Stove Top
  • Mini Cupcake Wrappers


  • ¼ cup Heavy Whipping Cream
  • 10 oz Dark chocolate chopped or shaved
  • ¼ teaspoon Kosher Salt
  • ½ cup Cocoa powder


  • Warm the heavy cream in a sauce pan over medium heat. Pour in the shaved/chopped chocolate. Make sure to constantly stir. Do not let the chocolate come to a boil. You simply want to melt the chocolate. As soon as the chocolate pieces are melted remove the pan from the stove.
  • Pour the melted chocolate (ganache) in a small bowl. Cool the chocolate in the refrigerator for 1 hour.
  • Remove from the refrigerator and let sit out for 15 minutes.
  • Pour cocoa powder in a small shallow dish.
  • Use a small cookie scoop -- scoop out ganache. Use the palms of your hands to shape into small balls (about half the size of a golf ball).
  • Once the ball is formed place the ganache ball in the cocoa powder. Roll each truffle individually in the cocoa powder; rolling to coat the entire truffle. Return the coated truffles to a parchment lined baking sheet. Continue with the remaining truffles. Once all the truffles have been coated with cocoa powder place each individual truffle in a mini cupcake wrapper. Refrigerate until ready to serve.


  • Best Chocolate for Truffles - Make sure you use 100% pure chocolate. Chocolate chips, baking chips, and other varieties will not work for this recipe.
  • Small Pieces - Make sure you use either shaved chocolate (you can buy it pre-shaved which I love because it cuts down the time to prepare). Or chop into very fine small pieces. This will help the chocolate melt.
  • Sticky - If the truffles are too sticky you can use gloves. Or scoop with a small cookie scoop on to a parchment line tray, refrigerate for an additional 30 minutes to 1 hour. This will help firm each individual truffle and then you can hand roll each truffle without them being too sticky.
  • Creamier - If you want an even creamier chocolate truffle use my recipe and add 2 tablespoons of butter to the cream and chocolate.


Serving: 0.2oz | Calories: 125kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 42mg | Potassium: 170mg | Fiber: 3g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg