Keep treats simple with these easy 3-ingredient chocolate truffles! For a little added pizzazz, I like to add in some alcohol like rum to give the truffles a kick, and to coat them in some fun toppings like crushed nuts.
Why this Recipe Works
The base of the truffles is chocolate, either dark or bittersweet, and heavy cream, which thickens and gives a fudgy dense texture to the chocolate truffles. The combined cream and melted chocolate solidify in the fridge to create a malleable texture which is easy to mold into the truffle balls.
It is easy to add a flavor twist by adding rum, brandy, or flavored alcohol without changing the texture. You also have to roll the truffles in the toppings immediately so they embed and stick into the truffles.
This recipe works with crushed nuts, shaved chocolate, sprinkles if you want, or just a simple dusting of cocoa powder and they will be perfection! Choose your flavor adventure, and it will come out delicious every time.
Ingredients & Substitutions
heavy cream – adds an airiness that makes these truffles light in texture.
dark or bittersweet chocolate – I prefer using 70% dark chocolate in this recipe because I like dark chocolate. But use your favorite kind, anywhere from bittersweet to dark.
toppings – I like to coat these truffles in chopped pistachios, and chopped hazelnuts, or just give them a dust with unsweetened cocoa powder.
alcohol for a flavor twist – add 1/4 cup of rum or a few tablespoons of flavored liquor like coffee or raspberry to take these truffles to another level.
How to Make this Recipe
Chop the bars of chocolate into very small chunks.
Heat the cream until it just bubbles. Pour over the shaved chocolate. Mix well with rubber spatula. If you still have lumps, put the bowl over a bain marie and mix until smooth. (If adding alcohol, now is the time.)
Chill in the refrigerator for 1 hour.
Put each of your coatings (cocoa powder, nuts, coconut) in a separate bowl. Roll the chocolate into 1-tablespoon-sized balls. Immediately roll in the coatings. If you wait, the nuts won’t stick as well.
Keep the truffles in the refrigerator. Take out of the refrigerator 30 minutes before enjoying!
More Chocolate Treats
There are plenty of sweets and treats on the blog, and here are some of my chocolate favorites.
Chocolate Truffles
Print Recipe SaveIngredients
- 1/2 cup heavy cream
- 10 oz. dark chocolate chips chopped finely or shaved
- toppings unsweetend cocoa powder, chopped pistachios, chopped hazelnuts, or grated coconut
Instructions
- Heat the cream until in just bubbles. Pour over the shaved chocolate. Mix well with rubber spatula. If you still have lumps, put the bowl over a bain marie and mix until smooth. (If adding alcohol, now is the time.)
- Chill in the refrigerator for 1 hour.
- Put each of your coatings (cocoa powder, nuts, coconut) in a separate bowl.
- Roll the chocolate into 1-tablespoon size balls. Immediately roll in the coatings. If you wait, the nuts won’t stick as well.
- Keep in the refrigerator. Take out of he refrigerator 30 minutes before enjoying!