Homemade Chocolate Truffles
Rich, creamy chocolate truffles that are surprisingly easy to make at home. A crisp shell with a soft ganache centre — perfect for gifting or treating yourself.
🛒 Ingredients
20 servings
- 400 g dark chocolate (70 %)
- 100 g dark chocolate (for sealing the truffles)
- 200 ml heavy cream
- 2 tbsp sweetened cocoa powder
- Unsweetened cocoa powder for dusting (optional)
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Directions
- 1
Break 400 g of dark chocolate into pieces and melt in the microwave for 1 minute. Stir with a spatula, then heat for another 30 seconds.
- 2
Using a spoon, coat the cavities of a truffle mould with the melted chocolate, making sure to cover the whole surface with no gaps.
- 3
Set aside a little of the melted chocolate — you'll need it to seal the truffles.
- 4
Chill the mould in the freezer for about 5 minutes so the shell sets.
- 5
Meanwhile, melt the remaining chocolate (100 g) in the microwave for 1 minute, then stir in the cream and sweetened cocoa to make the ganache filling.
- 6
Remove the mould from the freezer and fill each cavity with the ganache.
- 7
Immediately cover with the reserved melted chocolate to seal the truffles.
- 8
Return to the freezer for another 5 minutes.
- 9
Carefully unmould and wrap the truffles however you like.
💡 Chef's Tip
Melt the chocolate in short microwave bursts so it doesn't burn. Tap the mould gently after pouring the chocolate for a smooth, even shell. Truffles keep for a week in the fridge or a month in the freezer.
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