Chocolate Truffles (3 ingredients!)

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    Easy chocolate truffles made with only 3 simple ingredients! They are smooth, creamy, rich and seriously divine. The perfect festive and decadent treat to make for your Valentine!

    Truffles may seem intimidating to make, but trust me once you get going, you’ll be a pro in no time. They’re an easy, no-bake dessert that look like they came from a local bakery. And they taste rich and have the best chocolate flavor. YUM!

    decorated chocolate truffles

    If you’re looking for an easy and delicious treat for your Valentine, these chocolate truffles are perfect for you! They require only 3 simple ingredients and are smooth, creamy and bursting with chocolate flavor. They basically taste like little balls of chocolate ganache. So yummy!

    Plus they are so fun to decorate and look so pretty and festive. You can roll them in your favorite toppings like nuts or sprinkles, or dip them in white chocolate for even more rich flavor. They’re easy to whip up and make the perfect treat for special occasions!

    pouring heavy cream over chocolate

    3 simple ingredients

    • Chocolate: It’s important to use high quality chocolate (I like to use Ghirardelli). It truly makes all the difference when it comes to flavor and texture. I like to use half semi-sweet and half bittersweet to give the truffles the perfect balance of flavor.
    • Heavy cream: The sweet flavor and thick consistency helps make the truffles extra creamy inside.
    • Butter: You don’t need a lot, just enough to add a hint of richness.

    scooping chocolate truffles out of bowl

    How to make chocolate truffles

    1. MELT. Chop the chocolate and add to a heat safe bowl. Pour the heavy cream in a separate bowl and then microwave for a little over a minute. Once the cream is hot, pour it over the chocolate (mix in butter and flavoring if desired) and let sit for about 5 minutes. The hot cream will melt the chopped pieces. Then you’ll give it a stir to smooth out the texture. Check out more tips for how to melt chocolate.
    2. CHILL. Cover the bowl and place in the fridge to chill for at least 1 to 2 hours. If you’d like to speed up this process, stick the bowl in the freezer in order for the mixture to firm faster.
    3. SCOOP. Once the mixture is firm, use a small cookie scoop to scoop chocolate out of the bowl and onto a lined baking sheet. Then place in the freezer for about 10 minutes after all of the truffles are scooped.
    4. TOP. Roll the truffles into any desired toppings (ideas below) or dip into melted chocolate. Store in the fridge until serving.

    Toppings

    You can keep the truffles as-is, or decorate them with any of the below toppings. I like to do a mix of different decorations for more variety!

    • Sprinkles
    • Chopped nuts
    • Shredded coconut
    • Cocoa powder
    • Powdered sugar
    • Mini chocolate chips
    • Melted chocolate for dipping

    stack of chocolate truffles

    Tips for success

    • Flavoring. For an extra boost of flavor, you can add in vanilla, mint or almond extract. Start with 1/2 teaspoon, then taste and adjust as needed. Add it in at the same time as the heavy cream.
    • Adding toppings. Make sure to freeze the truffles for about 10 minutes prior to adding the toppings. If they aren’t cold, they’ll be too sticky and difficult to work with. If they soften up and get a bit sticky while you’re adding the toppings, place them back in the freezer for a few minutes to harden. Then try again.
    • Dipping in chocolate. If you’re planning on dipping your truffles in a chocolate coating, I’d recommend using either a high quality chocolate bar or melting wafers. Both work very well and make a great coating for the truffles. Simply place the truffle on a fork, then pour the chocolate over with a spoon and tap the fork on the edge of the bowl. Then place the truffle on the paper and draw a circle around the base with a toothpick. You don’t want to dip the them all the way in the chocolate, as it will melt the truffle.
    • Holiday decorations. This is the perfect treat to jazz up for different holidays throughout the year (Valentine’s Day, Easter, Christmas, etc.). Just add different colored holiday sprinkles or melting wafers.

    Storing + freezing

    • To store: It’s important to store the chocolate truffles in the refrigerator until ready to serve. This helps them keep their shape and maintain a thick and creamy texture. Just keep them in an airtight container in the fridge for up to a week.
    • To freeze: These taste great frozen. I actually love the harder texture and keep a few in the freezer for a quick and easy sweet treat. If you’d prefer them on the softer side, let thaw at room temperature for a few minutes prior to eating. They will keep for a couple of months if stored in an airtight container in the freezer.

    chocolate truffle with bite taken out

    Other types of truffles:

    chocolate truffles

    Chocolate Truffles

    Course: Dessert
    Cuisine: American
    Keyword: chocolate truffles
    Prep Time: 30 minutes
    Chill: 1 hour 10 minutes
    Total Time: 1 hour 40 minutes
    Servings: 24 truffles (2 per serving)
    Calories: 134
    Author: Jamielyn Nye
    Easy chocolate truffles made with only 3 simple ingredients! They are smooth, creamy, rich and seriously divine. The perfect festive and decadent treat to make for your Valentine!

    Ingredients

    • 16 ounces high quality chocolate
    • 1 cup heavy cream
    • 1 Tablespoon butter

    Optional Flavorings: 1/2 teaspoon vanilla extract, almond extract, mint extract, etc.

      Optional Toppings: Sprinkles, chopped nuts, coconut, cocoa powder, powdered sugar, melted chocolate for dipping

        Instructions

        • Chop chocolate finely and place in a heat safe bowl. Add heavy cream to separate bowl and microwave cream for 1 minute and 15 seconds, or until hot. Then pour hot cream over chocolate.
        • If desired, add butter and vanilla in bowl. Cover bowl with saran wrap and then let sit for 5 minutes (the hot cream will melt the other ingredients). Stir mixture until smooth.
        • Cover and refrigerate for at least 1-2 hours. You can place in the freezer to make firm faster. 
        • Line a baking sheet with parchment or wax paper and set aside. Once firm, use a small cookie scoop to scoop out the chocolate. Place on the pan. Then place in the freezer for about 10 minutes.
        • Place the toppings in small bowls. Then take the pan out of the freezer and roll the truffle scoops into balls. Then roll the balls into the toppings. If they get too sticky, place back in the freezer.
        • Store in the refrigerator or freezer until ready to serve.

        Notes

        I used half semi-sweet and half bittersweet chocolate.
        Dipping tip: If dipping them in chocolate, place the truffle on a fork. Then pour the chocolate over the truffle with a spoon and tap the fork on the edge of the bowl. Then place the truffle on the paper and draw a circle around the base with a toothpick. You don't want to dip the truffles all the way in the chocolate, as it will melt the truffle.

        Nutrition

        Calories: 134kcal | Carbohydrates: 11g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 10mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.5mg
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