Want an easy, decadent treat to share with family and friends this Christmas? Thrill all the chocoholics in your life with these rich and creamy French chocolate truffles. They're simple to prepare with only four basic ingredients, and everyone will love these bite-sized chocolates!
If you love chocolate truffles, check out my recipes for coffee truffles and raspberry truffles.
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This truffle recipe is quite simple, only taking four basic ingredients. Make sure to use high-quality dark chocolate for the best flavor, and use full-fat cream for the best results. Using half-and-half will not work for these truffles!
The vanilla extract can be homemade or store-bought, and make sure to use unsweetened cocoa powder (not hot cocoa mix) to roll the truffles. The slight bitterness from the cocoa powder helps cut the richness of the truffle.
How to Make
- Heat the cream over medium heat until it just barely begins to simmer. Immediately take it off the heat.
- 2. Quickly dump in the chocolate chips and vanilla extract and whisk for a minute or so, until the mixture is smooth and melted. Pour the ganache into a bowl and chill for 2-3 hours.
3. Use a spoon to scoop the chilled ganache mixture out of the bowl, and use your hands to roll it into 1-inch balls. If the mixture is sticking to you and making a mess, dust your hands with a little powdered sugar or cocoa powder.
4. Roll the balls in cocoa powder. You can also use sprinkles, chopped nuts, or crushed pretzels for this step.
5. Serve the truffles on a plate or another fancy container.
6. Enjoy them at room temperature so they melt in the mouth.
No, they don't! Truffles are thought to have been created by Louis Dufour on Christmas Day, 1895. Louis made chocolate ganache, chilled the mixture until it was firm, rolled it into balls, and coated them with cocoa powder. The dessert caught on in France, and has become a popular treat worldwide.
Truffles are a type of fungus that are highly prized in gourmet cuisine. Although these treats bear a close visual resemblance to the fungus, they don't taste anything alike. The fungus isn't an ingredient in this dessert, either.
They're expensive because they are handmade with high-quality ingredients, and it takes a certain amount of skill to make them look perfect. It's much cheaper to make them yourself, plus you can customize them as much as you want!
They have a rich, creamy texture and amazing flavor. The exact flavor will depend upon the brand and type of chocolate used. We like Ghirardelli 60% cacao, which has a rich, fruity taste and isn't overly sweet.
Keep homemade truffles in an airtight container or well-sealed plate for 1-2 weeks at room temperature. They will keep in the fridge for 6 months as long as they are kept away from foods with strong odors. They can be frozen for up to 12 months, and can be quickly defrosted at room temperature. This treat is the perfect make ahead, bite-sized dessert that will delight young and old!
- Milk Chocolate: swap out the dark chocolate for milk.
- Dipped Truffles: skip rolling them in cocoa powder and dip them in melted chocolate instead. Store in the fridge.
- Fancy Truffles: dip them in melted chocolate, let them harden, then drizzle with a contrasting chocolate (white or milk).
- Different Coatings: try rolling them in coconut flakes, chopped nuts, sprinkles, or crushed salted pretzels.
- Weigh the chocolate on a kitchen scale for accuracy.
- Be sure that the cream is just barely simmering, not boiling. If the cream is too hot, it can cause the ganache to split.
- Whisk the mixture until it's fully combined, which will take a minute or so of constant whisking.
Other Bite-Sized Treats to Enjoy
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French Chocolate Truffles
- ⅔ cup heavy whipping cream
- 12 ounces dark chocolate, chopped
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder
- Pour the cream into a 1-quart saucepan and set over medium heat. Heat the cream until it barely begins to bubble and simmer, then instantly remove it from the heat.
- Immediately dump in the chopped chocolate and vanilla extract, and whisk the mixture for a minute or two until all the chocolate has melted and the mixture is smooth.
- Pour the mixture into a bowl and chill for 2-3 hours, or until it's firm enough to roll into balls.
- Roll the chilled mixture into balls, then roll each truffle in the cocoa powder.
- Store the truffles at room temperature for up to 1 week.
- Weigh the chocolate on a kitchen scale for accuracy.
- Either chocolate chips or chopped baking bars will work in this recipe. I usually make truffles with Ghirardelli 60% cacao chips.
- Be sure that the cream is warm and bubbly, but not boiling. If the cream is boiling, it can cause the mixture to split.
- Don't freak out if the mixture isn't smooth right away; it takes a minute or so of constant whisking to get a smooth ganache.
Serving sizes and nutritional information are only an estimate and may vary from your results.
These chocolate truffles are rich and creamy. The cocoa on the outside adds a nice flavor. I could definitely eat a second one of these divine truffles!
So glad you enjoyed these, Alex!
These lovely truffles are deliciously rich and creamy. I enjoyed mine thoroughly! Since they are quite rich, I did not have a second one, but they are certainly good enough to have a second one. I like the cocoa powder on the outside. The vanilla extract in the truffles is a nice touch.
I'm so glad that you enjoyed your truffle, Beth! Thanks for leaving a review.