Dark Chocolate Ganache Truffles: A Decadent 3-Ingredient Recipe

Is there anything more universally indulgent than a truffle? There is a certain magic that happens when you bite into one—the snap of cocoa powder gives way to a center that is smooth, rich, and intensely chocolatey. Many people believe that making truffles requires advanced culinary skills or complex tempering techniques. I am here to tell you that couldn’t be further from the truth.

This recipe for Dark Chocolate Ganache Truffles is a testament to the power of simplicity. With just three high-quality ingredients—dark chocolate, heavy cream, and cocoa powder—you can create a confection that rivals those found in high-end Parisian chocolate shops. This method uses a classic ganache technique, where hot cream melts the chocolate into a glossy emulsion. Whether you are looking for a sophisticated handmade gift or a personal treat to pair with your evening espresso, these truffles deliver luxury in every bite.

Ingredients List

The key to a perfect truffle is using the best ingredients you can find. Since there are only three, there is nowhere for low-quality chocolate to hide!

this now & bake later ❤️

Timing

Good things come to those who wait. While the active cooking time is minimal, patience during the setting phase is crucial for truffles that hold their shape.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Chilling Time: 2 hours (minimum)
• Total Time: 2 hours 20 minutes

Step-by-Step Instructions

Step 1: Prep the Chocolate

Begin by finely chopping the 200g of dark chocolate using a serrated knife. The finer the chop, the faster and more evenly it will melt. Place the chopped chocolate into a medium-sized heatproof bowl.

• Tip: Do not use chocolate chips if possible; they contain stabilizers that prevent them from melting into a perfectly smooth ganache. Use a bar of high-quality baking chocolate.

Step 2: Heat the Cream

In a small saucepan, pour in the 120ml of heavy cream. Place it over medium heat. Watch closely—you want to warm the cream until it is simmering and hot to the touch, with small bubbles forming around the edges. Do not let it come to a rolling boil, as this can scorch the cream or separate the fat.

Step 3: Create the Emulsion

Immediately pour the hot cream over the chopped chocolate. Cover the bowl with a plate or lid and let it sit undisturbed for 3-5 minutes. This traps the heat and gently melts the chocolate. After 5 minutes, remove the lid and whisk the mixture starting from the center and working your way out. It will transform into a glossy, smooth, dark liquid known as ganache.

Step 4: Chill to Set

Transfer the ganache to a smaller, shallow bowl (a wider surface area helps it cool faster). Cover with plastic wrap, pressing the wrap directly onto the surface of the chocolate to prevent a skin from forming. Place in the fridge for at least 2 hours. The ganache needs to be firm enough to scoop but pliable enough to roll.

Step 5: Roll and Coat

Sift the 40g of cocoa powder into a shallow dish. Remove the ganache from the fridge. Using a melon baller or a small spoon, scoop out roughly one tablespoon of ganache.

Roll the ganache quickly between your palms to form a smooth ball. Drop the truffle immediately into the cocoa powder and roll until fully coated. Repeat until all ganache is used.

• Tip: If the ganache starts sticking to your hands, wash them with cold water and dry thoroughly, or dust your hands with cocoa powder.

Nutritional Information

These are rich, dense treats meant to be savored slowly. Here is an estimated breakdown per truffle (assuming 15 truffles):

• Calories: ~105 kcal
• Fat: 8g (Saturated: 5g)
• Carbohydrates: 8g (Sugar: 5g)
• Protein: 1g
• Iron: 6% of Daily Value

Note: Dark chocolate is a great source of antioxidants and minerals like magnesium.

Healthier Alternatives

If you want to tweak this recipe for specific dietary needs, try these simple swaps:

• Dairy-Free / Vegan: Substitute the heavy cream with full-fat canned coconut milk (shake the can well before measuring). The result is just as creamy with a subtle coconut finish.
• Sugar-Free: Use a high-quality sugar-free dark chocolate (sweetened with stevia or monk fruit) to make these keto-friendly.
• Nutty Coating: Instead of cocoa powder, roll the truffles in finely chopped pistachios, hazelnuts, or toasted almonds for added protein and crunch.

Serving Suggestions

These Dark Chocolate Ganache Truffles are versatile. Here is how to serve them:

• The Gift Box: Place individual truffles in mini paper candy cups and arrange them in a tin for a stunning, handmade holiday gift.
• Coffee Companion: Serve one or two truffles alongside a hot espresso or cappuccino. The bitterness of the coffee highlights the floral notes in the 70% chocolate.
• Dessert Board: Arrange them on a platter with fresh strawberries, orange segments, and salty pretzels for a “sweet charcuterie” experience.

Common Mistakes to Avoid

Ganache can be temperamental. Watch out for these pitfalls:

• Seizing the Chocolate: Even a drop of water getting into the melting chocolate can cause it to turn grainy and hard. Solution: Ensure your bowl and whisk are completely dry.
• Overheating the Cream: Boiling the cream can cause the emulsion to break, resulting in an oily ganache. Solution: Remove from heat as soon as you see bubbles.
• Melting While Rolling: If your hands are too warm, the truffles will melt. Solution: Run your hands under cold water before rolling, or handle the truffles as little as possible.

Storing Tips

Because these contain fresh cream, proper storage is essential.

• Refrigerator: Store the truffles in an airtight container in the fridge for up to 2 weeks. They are best eaten chilled or allowed to sit at room temp for 10 minutes before serving.
• Freezing: You can freeze these for up to 3 months. Place them on a baking sheet to freeze individually, then transfer to a bag. Thaw in the fridge overnight.
• Cocoa Absorption: Over time, the truffles may absorb the cocoa coating. If serving to guests, give them a fresh roll in cocoa powder right before serving for that velvety look.

Conclusion

This Dark Chocolate Ganache Truffles recipe proves that you don’t need a culinary degree to create something magical. The transformation of simple cream and chocolate into a decadent, melt-in-your-mouth confection is a rewarding process that yields delicious results every time. They are rich, sophisticated, and undeniably chocolatey.

Try making a batch this weekend and let us know in the comments how they turned out! Did you flavor yours with anything special? We’d love to hear your creative twists. Don’t forget to rate the recipe and subscribe to our blog for more delicious, easy dessert recipes delivered straight to your inbox.

FAQs

Q1. Can I use milk chocolate instead?

Yes, but milk chocolate is softer and contains more sugar/dairy. You will need to reduce the amount of cream (use about 1/3 cup or 80ml) to ensure the truffles set firm enough to roll.

Q2. Can I add flavors?

Absolutely! This base recipe is a blank canvas. You can stir in 1/2 teaspoon of vanilla extract, peppermint extract, or even a splash of liqueur (like Grand Marnier or Baileys) into the warm cream mixture before pouring it over the chocolate.

Q3. Why is my ganache grainy?

Grainy ganache usually means the emulsion has broken (the fat separated from the liquid). To fix it, try whisking in a teaspoon of hot milk vigorously until it comes back together and looks glossy.

Q4. Do I have to use 70% cocoa?

It is recommended for the best texture and flavor balance. Using chocolate with a lower cocoa percentage (like 50%) will result in a sweeter, softer truffle that may be harder to handle.

Dark Chocolate Ganache Truffles: A Decadent 3-Ingredient Recipe

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• Author: Evelyn Marcella Rivera
• Total Time: 2 hours 20 minutes
• Yield: 15 truffles 1x
• Diet: Vegetarian

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Description

These Dark Chocolate Ganache Truffles are rich, velvety, and intensely chocolatey—made with just three simple ingredients. Using a classic French ganache method, this no-bake recipe delivers bakery-quality truffles perfect for gifting, entertaining, or indulging at home.

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Ingredients

• 200 g dark chocolate (70% cocoa), finely chopped

• 120 ml heavy cream (full-fat)

• 40 g unsweetened cocoa powder (for rolling)

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Instructions

1. Finely chop the dark chocolate and place it into a heatproof bowl.

2. Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer (do not boil).

3. Pour the hot cream over the chopped chocolate. Cover and let sit for 3–5 minutes.

4. Whisk from the center outward until the mixture becomes smooth and glossy.

5. Transfer the ganache to a shallow bowl, cover with plastic wrap touching the surface, and refrigerate for at least 2 hours.

6. Once firm, scoop tablespoon-sized portions and roll into balls.

7. Roll each truffle in cocoa powder until evenly coated.

8. Store chilled until ready to serve.

Notes

• Use high-quality chocolate bars, not chips, for best texture.
• If ganache softens while rolling, return it to the fridge for 10 minutes.
• Truffles keep well refrigerated for up to 7 days or frozen for 1 month.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: French

Nutrition

• Serving Size: 1 truffle
• Calories: 105 kcal
• Sugar: 5 g
• Sodium: 5 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 15 mg