Rich, smooth and dusted in cocoa powder, these Chocolate Cocoa Truffles are the kind of holiday treat that feels super fancy but couldn't be easier to make. With just a handful of simple ingredients, you can create decadent, melt-in-your-mouth truffles that taste like they came straight from a professional chocolate shop!
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Do you love chocolate recipes as much as we do? We have so many! Like these double chocolate cake pops, this chocolate candy cane bark and this delicious milk chocolate bark with almonds that is perfect for the holiday season!
Why This Recipe Works
- The warm cream melts the chocolate gently, creating a smooth, glossy ganache that is the foundation of the perfect chocolate truffles.
- Coating the chocolate truffles in cocoa powder balances the sweetness and creates a deep chocolate flavor.
- The chocolate-to-cream ratio creates the perfect ideal texture, ensuring a creamy center that is easy to roll but still melts in your mouth.
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Ingredients You'll Need
- Dutch Process Cocoa Powder - Cocoa powder with 20-22% fat is the cocoa powder I use religiously. It has a richer, more mellow flavor compared to natural cocoa powder.
- Semi-Sweet Baking Chocolate - Do not use chocolate chips for this recipe. You must use baking chocolate to get the correct texture and consistency for a truly melt-in-your-mouth truffle.
- Vanilla Extract - Can be substituted for almond extract if preferred.
A full list of ingredients with exact quantities can be found on the recipe card below.
Flavor Variations & Topping Options
- Mocha Truffles - add 1 teaspoon of instant espresso powder to the chocolate before adding the heated cream to make chocolate mocha truffles!
- Peppermint - add a dash of peppermint extract with the vanilla extract and roll the truffles in finely crushed candy cane instead of cocoa powder. A food processor works best to crush candy canes into a fine powder.
- Create A Magic Shell Coating - Similar to cake pops, dip these chocolate truffles in melted chocolate with a bit of coconut oil added to create a thin, crispy magic shell coating!
- Different Toppings - To create different flavors, roll the prepared chocolate truffles in shredded coconut, crushed honey roasted cashews, sprinkles or sugar!
How To Make Chocolate Cocoa Truffles
Step 1
Using a sharp knife, chop the chocolate baking squares roughly. Add the chopped chocolate, vanilla and salt to a large mixing bowl.
Heat the heavy cream in a saucepan until it has just reached a simmer (do not let it boil), and pour it over the other ingredients in the mixing bowl. Do not stir. Let the mixture sit for a full 5 minutes.
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Step 2
After a full 5 minutes, use a whisk to fully incorporate all of the ingredients. The chocolate will have a thick and creamy texture.
Cover the bowl tightly with plastic wrap and refrigerate it for a minimum of 8 hours or overnight to let it set properly.
Step 3
After the truffle mixture has fully set and is still cold, use a cookie scoop to scoop the truffles and, using your hands, roll them into balls.
Transfer the rolled truffles to a ziplock bag filled with cocoa powder, tossing them around to fully coat them.
Tap off any excess cocoa powder and place the truffles on a cold plate.
Repeat until all of the truffles are coated in cocoa powder.
Refrigerate truffles for an additional 2 hours to fully set before serving.
Step 4
Serve chocolate cocoa truffles as a dessert, in cookie boxes or gift them as a delicious Christmas treat!
Expert Tips
- Use finely chopped baker's chocolate for a smoother ganache and guaranteed melt-in-your-mouth truffle.
- If the ganache mixture is too soft, chill it for longer before rolling the truffles.
- Wear food-safe disposable gloves to prevent the truffles from melting while you roll them, and, bonus, they make for easy clean up!
- Roll the chocolate truffles quickly to avoid melting the chocolate and warming them up too much. If they get too warm, pop them back in the fridge for a bit.
How To Store Chocolate Truffles
Keep truffles in an airtight container in the refrigerator for 5-7 days or freeze for up to 2 months.
Due to the fact that these chocolate cocoa truffles contain cream, refrigeration is always the safest option for storage.
Frequently Asked Questions
The cream may not have been warm enough, aim for around 150-175°F.
To fix the issue of the chocolate not melting, transfer the mixture to a double broiler or a heat-proof bowl (stainless steel is best) over a pot of simmering water. Whisking constantly until it is fully melted.
This can happen if the cream is too hot when added to the chopped chocolate. Do not let the cream boil when heating it. Boiling cream will cause the milk fats to separate, creating a greasy ganache.
The truffle could be too cold. To fix this, use your palms, rolling the truffle between them to heat it slightly, then roll it in the topping of choice immediately.
No, for this recipe you must use chocolate baking squares. Chocolate chips have been tested, and the truffles didn't firm up at all.
More No-Bake Desserts
Looking for more easy dessert recipes like this one? Try these:
These homemade chocolate truffles are a part of our 12 Days of Christmas Series - Season 1. Check out Day 10: Strawberry & Walnut Spiced Brie Pastry! 🎄
If you made these Chocolate Cocoa Truffles or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Chocolate Cocoa Truffles
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Print Recipe Pin RecipeIngredients
- 8 oz Semi Sweet Chocolate Baking Squares
- ¾ cup Heavy Cream 33%
- ¼ teaspoon Pure Vanilla Extract
- Pinch Salt
- ¼ cup Cocoa Powder 20%-22% fat
Instructions
- Using a sharp knife, chop up the chocolate baking squares and place the chopped chocolate into a small mixing bowl. Add the vanilla extract and salt into the chocolate and set aside.
- In a small saucepan, add the heavy cream and over medium heat, bring the cream to a simmer. As soon as the cream starts to simmer, remove it from the heat and immediately pour the cream over the top of the chocolate. Do not stir and let it sit for 5 minutes.
- After 5 minutes, whisk the chocolate until all of the cream has combined, and the chocolate is a thick, creamy ganache texture. Cover the bowl and refrigerate for a minimum of 8 hours or overnight.
- When the truffle mixture has fully set, using a cookie scoop, scoop out about 1 Tablespoon of the truffle mixture. Roll it into a ball using your hands and then place the chocolate truffles onto a cold plate. Repeat this process until all of the truffles are rolled.
- In a small zip-top bag or a bowl, add the cocoa powder. Working in batches (3-4 truffles at a time), add the truffles to the cocoa powder and shake or toss to fully coat in cocoa powder. Tap off any excess cocoa powder and place the completed truffles back onto the plate. Repeat until all of the truffles are coated in cocoa powder. Refrigerate truffles for an additional 2 hours to fully set.
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Notes
- Explore a variety of different topping options for these chocolate truffles!
- Do not substitute the baker's chocolate for chocolate chips. This recipe has been tested using chocolate chips and does not work.
- Wear food-safe disposable gloves to prevent the truffles from melting while you roll them, and, bonus, they make for easy clean up!
- Roll the chocolate truffles quickly to avoid melting the chocolate and warming them up too much. If they get too warm, pop them back in the fridge for a bit.
- If the ganache mixture is too soft, chill it for longer before rolling the truffles.
- Store truffles in an airtight container in the refrigerator for up to 5-7 days or freeze for 2 months.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
These chocolate cocoa truffles are a long-loved Christmas treat in our house! I make them every year!