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How to Make Chocolate Truffles

Rated as 4.62 out of 5 Stars
70k

"If you've never made homemade truffles before, these are way easier than you think, and make for an impressive edible gift. I ended up doing a gingerbread spice version, which is chef-speak for pumpkin spice, but the fun part is getting to flavor these any way you like! To guarantee the perfect ganache, use a scale to make sure you match 60% of the chocolate's weight in cream."
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Ingredients

1 h servings 215
Original recipe yields 18 servings (18 truffles)

Directions

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  1. Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
  2. Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
  3. Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
  4. Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

Footnotes

  • Chef's Notes:
  • I used dark chocolate chips that were 63% cacao. You can easily replace the chocolate chips with chopped-up bar chocolate. Feel free to skip the chocolate coating and just roll the truffles in cocoa powder instead, or dip in melted white chocolate.
  • Any other flavoring(s) of your choice can be added to the chocolate in Step 1, from coffee and extracts to oils and powdered spices.

Nutrition Facts


Per Serving: 215 calories; 13.8 25.7 2.1 15 27 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Using the chocolate:cream weight calculation vs volumetric measurements was perfect. I wanted to do a test run of this recipe, so I just grabbed the tail end of a big bag of chips, poured out a ...

Most helpful critical review

I made this twice and both times it was unusable. I used milk chocolate instead of dark chocolate. I didn’t see anywhere that it had to be dark, the recipe said we could make substitutions, and ...

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Using the chocolate:cream weight calculation vs volumetric measurements was perfect. I wanted to do a test run of this recipe, so I just grabbed the tail end of a big bag of chips, poured out a ...

Made this today to give for holiday gifts for the staff. The truffles turned out very well, but when I dipped them in the melted chocolate the truffles started to melt too! I think I managed t...

I made this twice and both times it was unusable. I used milk chocolate instead of dark chocolate. I didn’t see anywhere that it had to be dark, the recipe said we could make substitutions, and ...

I have made these three times so far and every time it has been a hit! It's very easy to make different flavors by replacing the spices with some extract. So fat I have made the spiced version i...

My 15yo daughter made these for presents. She did 2 batches after the 1st didn't work as well. Inspiring Baker.

I've never made truffles before today. I watched the video, measured out my chocolate, heated the heavy cream and bam, made the truffles. I couldn't be more pleased with how easy this was. Th...