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Easy 5 Ingredient Homemade Chocolate Truffles
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4 from 1 vote

Dark Chocolate Truffles

Homemade Dark chocolate Truffles made with just 5 ingredients and SO amazing! Chocolate chips, heavy cream and butter combine for a rich & smooth luscious chocolate truffle filling you make easily at home! 
Prep Time10 mins
Chill Time3 hrs
Servings: 48

Ingredients

Dark Chocolate Ganache

  • 16 oz semi-sweet chocolate {roughly 2 2/3 cup}
  • 1 cup heavy whipping cream
  • 1/2 cup butter

Dipping Chocolate

  • 3/4 cup semi-sweet chocolate chips
  • 1 tbsp shortening

Instructions

How to Make Dark Chocolate Ganache

  • Pour chocolate in a medium sized bowl. Set aside. {Note: if you want to add extracts or flavorings, add them to the chocolate in the bowl. Here are some ideas: 1/2 tsp almond, cherry or raspberry extract, 1 drop of lemon or peppermint essential oil, etc.}
  • Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.
  • Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.
  • Pour over chocolate in bowl. Begin stirring gently, combining the chocolate with the butter-cream mixture. After just a minute or two of stirring, all the chocolate is melted and you've got a smooth chocolate ganache!
  • Refrigerate until solid, about 2-3 hours. (The ganache can be made days in advance too, and just stored in the fridge until you're ready to shape into truffles.)

Dipping Chocolate

  • Combine ingredients in a small bowl {remember- you'll be dipping truffles in this chocolate, so it's best to use a smaller, deeper bowl.}
  • Microwave on high for 1 minute. Stir gently. Microwave another 15-45 seconds, until mixture is melted and smooth when stirred.
  • I topped mine with drizzled white chocolate and more semi-sweet chocolate. If you'd like to do this as well, put 1/4 cup chocolate chips in a small ziplock bag. Microwave about 1 minute, until melted. Snip a tiny corner off the bag. 

Truffle Instructions

  • Put a plate or a quarter cookie sheet in the freezer for a few minutes. Take out and cover with a piece of parchment.
  • Using a melon-baller, scoop out balls of hardened ganache. Try to keep the balls as round as possible. It's okay to have a flat side since you'll need to set the truffles up after dipping them. They don't have to be perfect though, since you'll be covering them with chocolate.
  • Dip the truffles in the dipping chocolate and then transfer dipped truffle to chilled plate/ tray.
  • When they're all dipped, add sprinkles and/or chocolate drizzle on top. Cool completely and  ENJOY!