Best 16 Dark Chocolate Truffles Recipes

DARK CHOCOLATE TRUFFLES

Steps:

• In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
• Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
• Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
• If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

EASY DARK CHOCOLATE TRUFFLES

Steps:

• Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Add butter (and alcohol, if desired); stir until butter is melted.
• Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours.
• Line a baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto lined sheet. Refrigerate 10 minutes.
• Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat.

TWILIGHT DARK CHOCOLATE TRUFFLES

Steps:

• Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
• Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

DARK CHOCOLATE ORANGE TRUFFLES

Steps:

• In a microwave, melt chocolate; stir until smooth. Gradually stir in cream until blended. Stir in extract. Cool to room temperature, stirring occasionally. Refrigerate until firm. Shape into 3/4-in. balls. Roll in sugar.

DARK CHOCOLATE CABERNET TRUFFLES

Steps:

• Combine cream, vanilla extract, and salt together in a saucepan; bring to a boil. Stir wine into cream mixture and remove from heat.
• Stir semisweet chocolate into cream mixture until completely melted. Stir butter into mixture until incorporated. Pour chocolate mixture into a container, cover with plastic wrap, and refrigerate until firm, at least 2 hours.
• Line 2 baking sheets with parchment paper.
• Scoop the chocolate mixture using a teaspoon or a melon baller and shape into 1-inch balls. Place balls on the prepared baking sheets and refrigerate for 10 minutes.
• Remove from refrigerator and roll balls in cocoa powder to coat.

DARK CHOCOLATE PUMPKIN TRUFFLES

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.

HEALTHY SALTED DARK CHOCOLATE PEANUT BUTTER OATMEAL TRUFFLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet.
• Bake pecans in the preheated oven until toasted and fragrant, about 10 minutes. Transfer to a bowl and refrigerate until cool, about 10 minutes.
• Combine toasted pecans, rolled oats, and peanut butter in a food processor or blender; blend, stopping to scrape down sides, until a thick "dough" forms.
• Microwave coconut oil in a microwave-safe bowl until melted, 10 to 15 seconds. Stir in cocoa powder and maple syrup until smooth. Line a baking sheet with aluminum foil.
• Roll dough into 1-inch balls with your hands. Dip balls one at a time in the chocolate mixture using a spoon or fork, covering all sides. Transfer to the baking sheet. Let truffles sit, 3 to 5 minutes. Sprinkle sea salt on top.
• Refrigerate truffles until set, about 20 minutes.

CARAMEL-DARK CHOCOLATE TRUFFLES WITH FLEUR DE SEL

Steps:

• Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
• Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
• Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
• Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)

3-INGREDIENT DARK CHOCOLATE TRUFFLES RECIPE BY TASTY

Steps:

• Chop dark chocolate into a bowl. Microwave in 15-second intervals, until fully melted.
• Slowly fold in Greek yogurt until thoroughly combined.
• Chill in the refrigerator for 15-20 minutes, until mixture is solid but still formable.
• Using a tablespoon, scoop the mixture and use palms to form and roll into balls.
• Roll truffles into your favorite toppings. For sprinkles, chopped nuts, and shredded coconut: first dip truffles into melted chocolate for best results.*
• Enjoy!

DARK CHOCOLATE TRUFFLES

Steps:

• Melt chocolate with oil and the water. Stir in vanilla and sea salt. Transfer to an 8-inch square baking dish, and refrigerate until mixture is set but still pliable, about 2 hours.
• With a 1-inch ice-cream scoop, make 28 balls, transferring each one to a parchment-lined baking sheet. Coat hands in cocoa, and roll balls to make smooth. Refrigerate on sheet 10 minutes. (Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 30 minutes before coating.) To serve, roll in cocoa or pat with nuts or coconut.

DARK CHOCOLATE AND RUM TRUFFLES

Steps:

• Remember: when melting the chocolate DO NOT let your bowl touch the water.
• Place the chopped chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and the mixture is smooth. Stir in rum. Place in the fridge until the mixture is firm enough to roll into balls.
• Line a trays with baking paper. Roll chocolate mixture into a ball ( you can vary the size but 2 teaspoons might be a good start size). Place on trays. Repeat until mixture is gone then place in the fridge for 1 hour or until firm.
• When firm place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water . Stir with a metal spoon until the chocolate melts and is smooth.
• Divide the truffles into 2 batches this is so they will keep firm while working them. Remove 1 batch from the fridge. Use a fork to dip truffles 1 at a time, in the melted chocolate to coat. Gently tap the fork on the edge of the bowl to allow excess chocolate to drip off. Carefully place on the prepared tray. Repeat until all have been dipped with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.
• Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Place in fridge to set for 5 minutes then you can store in a container in the fridge or serve.

DARK CHOCOLATE ORANGE TRUFFLES

Steps:

• FILLING.
• In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
• Stir in 250 g of chocolate pieces until smooth, stir in orange juice concentrate and orange zest.
• Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
• Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
• Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
• Cover and refrigerate for 30 minutes or until firm.
• Sift icing sugar into a pie plate.
• Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
• Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
• COATING.
• In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
• Remove from heat, let cool slightly.
• Sift cocoa into a pie plate.
• Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove.
• Place balls in cocoa.
• Using two clean forks, roll truffles in cocoa and refrigerate on wax paper-lined baking sheet until hardened.
• Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
• Can be refrigerated for up to 1 week or frozen up to 3 months.

GHIRARDELLI DARK CHOCOLATE TRUFFLES

Steps:

• Bring the cream to a simmer in a small saucepan.
• Add butter and stir until melted.
• Add Ghirardelli chocolate.
• Stir until completely melted and smooth.
• Remove from heat and pour the chocolate mixture into a shallow bowl.
• Cool, cover and put in refrigerator until firm, at least 2 hours.
• Roll mixture in 1" ball and then roll in Ghirardelli Unsweetened Cocoa, chopped almonds or pecans.

MASHED POTATO TRUFFLES: DARK CHOCOLATE AND ORANGE #SP5

Steps:

• In a mixing bowl, combine well the mashed potatoes, the zest of one navel orange, and the juice of half of the orange.
• Melt 1 cup of the chocolate chips either in a double boiler, or by heating in the microwave for approximately 1.5 minutes, stirring every 25-30 seconds.
• Once the chocolate is thoroughly melted, add it to the potato mixture, stir well to combine, then allow the mix to chill in the refrigerator for 30-60 minutes, or until a scooped portion of the mix can be easily shaped (rolled in your hands).
• Line a baking sheet with wax paper. You're ready to form the truffles: scoop an approximately tablespoon-sized amount of the filling, and form into a ball by rolling with your hands. Set these on the wax paper, then allow the balls to chill in the refrigerator or freezer for another 30 minutes.
• Melt the remaining chocolate chips and dip the chilled filling balls to coat completely. The chocolate sets quickly, so work fast, and enjoy! These keep very well in the refrigerator and freezer and make great gifts.

DARK CHOCOLATE RUM TRUFFLES

Steps:

• 1. In a double boiler, break up the chocolate squares. To the melting chocolate, add the pieces of unsalted butter, stirring often, until well blended with the chocolate. Add the coffee and rum, stirring well. Remove from heat when thoroughly mixed and add the ground gingersnaps. Mix well. Cover and chill until firm. About an hour and a half or so.
• 2. In a small processor, (or finely chop by hand), process the pecans into tiny pieces suitable for rolling. You can also use powdered sugar, or toasted sweetened flaked coconut, or walnuts. Spread the nuts, sugar, etc. on a piece of foil or wax paper.
• 3. Bring the chocolate mixture to room temperature, about 30-45 minutes to be able to handle the chocolate easily. Use a teaspoon to dig out the chocolate and form into 1" balls. Roll the balls in the chopped nuts or your choice of coconut or powdered sugar. I have tripled the basic recipe, which yields approx. 30 candies. The tripled recipe yields approximately 85-90 candies, depending on the size. Enjoy! (Most of the prep time includes chilling, bringing to room temperature, and rolling the candies).

GHIRARDELLI® DARK CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or nuts. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.