Easy Dark Chocolate Truffles [Recipe] (2024)

Anyone who knows me knows that I’ve made a few truffles in my day. But this was a bit of a new way of making them, and I thought, “Why not post the recipe?” So here I am.

I have heard of making truffles with equal parts chocolate and cream, so at first I tried that… And the ganache was a little too runny for my taste. So, I adjusted the amounts. Perhaps it’s because I’m using chocolate chips? Usually, you want to use as high a quality of chocolate you can get… and I know, chocolate chips are probably at the bottom of the line in that department. They do work though, and I figure most of you guys are gonna have chocolate chips in your house more often than Belgian dark chocolate couverture. 😉 So, chocolate chips it is!

You can start by gathering up your ingredients and a few supplies:

Ingredients:
2 c. semi sweet chocolate chips (I like Baker’s or Hershey‘s best)
1 c. heavy whipping cream (NO substitutes!)

Now, dip your melon baller in the boiling water for a few minutes; quickly remove it, dry it completely with your wash cloth or towel, and use it to scoop truffles out of your chilled ganache onto wax paper. Every 2-3 truffles, re-heat your melon baller in the water, drying it well before use again. Your wash cloth is going to get VERY chocolatey; so don’t freak out when that happens.

My truffles are too soft/The ganache is too runny

1. There could be a couple of reasons for this: The first being my fault; chocolate chips. As I mentioned before, chocolate chips are not the best quality chocolate. If you use a higher quality chocolate, you’ll get a higher cocoa butter content– which yields a firmer truffle when you’re finished. So, while chocolate chips usually work for me, that could have something to do with the brand you’re using– so maybe try using a different brand of chocolate chips, or just forget those altogether, and use a higher quality chocolate. You can also try adding about 2 Tbsp butter, which will increase the fat and allow the mixture to stiffen up a bit.
2. The second reason could be that, as I mentioned in my post, your ganache has separated. This basically means that the fat and water portions in your ganache are not blending well, and the ganache will take on a more grainy, runny texture. It will set okay (kinda-sorta), but the finished truffles will be quite soft– and the texture will not be as smooth. If this is the problem, you can fix it be re-heating your ganache to 95-100 degrees F, and then whisking it like the dickens until it comes together again in a thick, smooth mixture (as pictured in this post).

Note: In the event that doesn’t work, you can then add a small amount (1-2 tsp) of room temperature milk (not cream), a little at a time, to the ganache while again… whisking like the dickens. If the ganache comes back together before you’ve added all your milk, stop adding liquid; the lesser amount added the better.

Should the truffles be hard?

They will be quite firm when cold, and not so much when they are room temperature. This recipe is meant to yield a soft, melt-in-your-mouth kind of center. It is *excellent* coated in a chocolate shell… But I chose to do the simpler method for the recipe, for simplicity and speed. I don’t like to let them sit out for too long before serving them; straight out of the fridge is good, but I like them best when they’ve been out for a few minutes first.

How long will truffles last?

Well, I don’t usually notice them lasting long, if you know what I mean. Hehe, but in all seriousness: if you store them in an airtight container in the fridge, they should be good for at least 4-6 weeks.

How should I store truffles to keep them from spoiling?

Definitely in the fridge. They will be too soft if left out for too long, and keeping them cold will preserve them longer.

Can I use 18% or Half and Half cream instead?

No. There are no substitutes here! A lesser fat content will make the truffles runny, and they will not turn out. You CAN, however, use coconut cream as I have in this recipe for Coconut Cream Truffles.

As always, thanks for stopping in! Back next week,

–Naomi

P.S. I like– no. I LOVE rolling the truffles in nuts and THEN coating them with chocolate. Best! If you’re up to the extra time and bother, do it. It’s fantastic.