Chocolate Truffles
Chocolate Truffles is a easy American recipe that serves 12. 53 calories per serving. Recipe by Everyday Food on YouTube.
Prep: 26 min | Cook: 37 min | Total: 1 hr 18 min
Cost: $8.31 total, $0.69 per serving
Ingredients
- 8 oz Bittersweet chocolate (60‑70% cacao) (high‑quality, broken into chunks)
- 0.5 cup Heavy cream (minimum 35% fat, very rich)
- 0.25 tsp Fine sea salt (enhances flavor)
- 2 tbsp Orange liqueur (e.g., Grand Marnier) (adds bright citrus note)
- 1 tsp Vanilla extract (optional) (optional flavor boost)
- 0.25 cup Unsweetened cocoa powder (for coating)
- 0.25 cup Confectioners' sugar (sweet coating option)
- 0.25 cup Finely grated coconut (for a snowy look)
- 0.25 cup Chopped pistachios (festive green topping)
- 2 tbsp Crushed peppermint candies (optional) (holiday sparkle)
Instructions
Measure and prepare ingredients
Measure ½ cup heavy cream, ¼ tsp salt, 2 tbsp orange liqueur, and optional vanilla. Break the 8 oz chocolate into small pieces and set aside.
Time: PT3M
Heat the cream
Combine the cream, salt, and orange liqueur in a small saucepan. Heat over low heat until just before boiling – a bare simmer with tiny bubbles around the edges.
Time: PT5M
Temperature: ~95°C
Finely chop the chocolate
Using a serrated offset knife, chop the chocolate into very fine, uniform pieces (about pea‑size).
Time: PT5M
Combine cream and chocolate
Place the chopped chocolate in the heat‑proof bowl. Pour the hot cream over the chocolate, cover, and let sit for 2 minutes to begin melting.
Time: PT2M
Whisk the ganache smooth
After 2 minutes, gently whisk the mixture until it becomes a glossy, smooth ganache with no lumps.
Time: PT2M
Spread ganache in pan
Transfer the ganache to an 8×8‑inch cake pan (or loaf pan) and spread evenly with a spatula.
Time: PT2M
Chill the ganache
Place the pan in the refrigerator and chill until the ganache is firm enough to scoop, about 30 minutes.
Time: PT30M
Scoop and roll truffles
Using a 1‑inch ice‑cream scoop, portion out a scant tablespoon of ganache, roll quickly between gloved hands into smooth balls.
Time: PT10M
Coat in toppings
Place each topping (cocoa powder, confectioners’ sugar, grated coconut, pistachios, peppermint) in separate shallow bowls. Roll each truffle in the desired coating, shaking off excess.
Time: PT5M
Serve or store
Arrange finished truffles on a serving plate. Store in an airtight container as described below.
Time: PT0M
Nutrition Facts
- Calories
- 53
- Protein
- 0.6 g
- Carbohydrates
- 5 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made vegan (use dairy‑free cream and vegan chocolate), Gluten‑free (ensure toppings are gluten‑free), low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Dairy, Cocoa, Nuts (if using pistachio topping), Alcohol
Ingredient Substitutions
- Instead of Bittersweet chocolate (60‑70% cacao): milk chocolate (reduce cream), white chocolate (reduce cream)
- Instead of Heavy cream: half‑and‑half (less rich), coconut cream (dairy‑free)
- Instead of Fine sea salt: kosher salt (use ½ amount)
- Instead of Orange liqueur (e.g., Grand Marnier): hazelnut liqueur, coffee liqueur, vanilla extract (1 tsp)
- Instead of Vanilla extract (optional): almond extract (½ tsp)
- Instead of Unsweetened cocoa powder: cocoa nibs
- Instead of Confectioners' sugar: powdered sugar
- Instead of Finely grated coconut: shredded coconut
- Instead of Chopped pistachios: chopped almonds, walnuts
- Instead of Crushed peppermint candies (optional): crushed candy canes
Equipment Needed
- Small saucepan
- Heat‑proof bowl (glass or metal)
- Serrated knife (offset)
- Cutting board
- Whisk
- 8×8‑inch cake pan or loaf pan
- Refrigerator
- 1‑inch ice‑cream scoop with release
- Food‑grade gloves (optional)
- Measuring cups and spoons
- Small shallow bowls for toppings
Critical Steps — Do Not Skip
- Finely chopping the chocolate to avoid grainy texture
- Allowing the hot cream to sit on the chocolate for 2 minutes before whisking
- Whisking until the ganache is completely smooth
- Chilling the ganache until firm before scooping
- Rolling the truffles quickly before the ganache softens
Chef Tips from the Video
- Use the highest‑quality chocolate you can find – it makes the biggest difference
- A silicone baking mat works well for rolling and prevents sticking
- For a glossy finish, briefly dip finished truffles in melted chocolate and let set
Troubleshooting
Ganache is grainy or chalky
Ensure chocolate is finely chopped and the cream is not overheated. If graininess persists, gently re‑heat the ganache over a double boiler and whisk until smooth.
Ganache is too thick to scoop
Warm a small amount of extra cream (about 1‑2 tbsp) and whisk it into the chilled ganache until the desired consistency is reached.
Truffles melt while rolling
Return the ganache pan to the fridge for 5‑10 minutes, keep hands cool (use gloves or chill hands under cold water).
Coating falls off
Make sure the truffle surface is dry and slightly firm; lightly dust with cocoa powder before rolling in sticky toppings like nuts.
Storage
Refrigerator: Airtight container, up to 2 weeks
Freezer: Airtight container or freezer bag, up to 3 months
Room temperature: Not recommended; truffles will soften quickly
Make-Ahead Tips
- Ganache can be prepared up to 2 days ahead and kept refrigerated
- Truffles keep well in the freezer; thaw briefly before coating
Last updated: August 20, 2026
