Give me chocolate…all types of chocolate! These easy rich and creamy dark chocolate truffles are no exception.
This creamy, melt in your mouth dark rich chocolate just dares you to eat just one!
I couldn’t decide how to top these homemade truffles, so I used three different toppings; Cocoa powder, coconut, and chopped nuts.
Our family went on a hike in downtown Los Gatos last weekend. Los Gatos is a quaint town that borders the Santa Cruz mountains on one side and San Jose on the other side. After our hike, we stopped in our favorite bookstore, Village House of Books. We love locally owned bookstores because they get a better local selection of books.
My new favorite chocolate cookbook
My latest find is a chocolate cookbook by Alice Medrich titled, “Seriously Bitter Sweet. The Ultimate Dessert Makers Guide to Chocolate.” (I hope you can find it locally, but if you can’t you can try at that link.) This is NOT a gluten free cookbook. Many recipes are gluten free, others I am going to attempt to make gluten free versions for my family.
The author, Alice, goes into so much depth, as only a professional chocolaterie could. She not only talks about all types of chocolate, but she also develops incredible recipes around the many types of chocolate.
The book’s photographs are drool-worthy and I look forward to the challenge of trying to convert some of these incredible recipes into gluten free so my family can enjoy these desserts.
This simple chocolate truffle recipe caught my eye because I wanted to try an easy recipe for my first try at making chocolate candies.
Store Bought Chocolate Quality!
These homemade dark chocolate truffles taste just as good as any fancy store-bought truffle!
My son helped me make these, mostly because he is my partner in crime when it comes to all things sweet. (He also loves to make this 3 Ingredient Homemade Chocolate Bark recipe!)
We often create hidey holes and stashes of sweets around the house…just for the two of us. It started out as a sweet bonding moment, only to be continued over the years. We never snitch on each other…nor do we share hidden sweets locations :-).
What kind of chocolate is best for making truffles?
- I like to use Ghirardelli Dark Chocolate Melting Wafers
- This Belgian Chocolate also works beautifully in this homemade chocolate truffles recipe.
How to make chocolate truffles in a few a few simple steps.
Melt the chocolate. I placed this metal bowl of chocolate in a pan of boiling water to melt the chocolate.
Love, love, love my Cuisinart Immersion Blender. I even used it’s grinder attachment to chop the nuts that we rolled some of the truffles in.
Topping Ideas for Your Truffles:
- cocoa powder
- chopped nuts
- shaved chocolate
- dip in a chocolate that hardens
These truffles would make an excellent holiday gift. Another delicious candy to make to pair is this Creamy Old-Fashioned Peanut Butter Candy. If you are making these truffles for Valentine’s Day, here are even more fun dessert recipes to try!
(*Please note, there are affiliate links in this post. Making a purchase doesn’t affect the cost you pay for the item. A tiny commission comes to Fearless Dining to help offset the costs of running this blog. I appreciate your support!!)
Tools You Need To Make This Recipe:
- Cuisinart Immersion Blender. As I mentioned above, this is awesome. It also has several attachments so you can grind nuts and veggies, whisk up whipped cream, etc!
- Double boiler. I will say I don’t have one of these, but it is on my list to buy. I put a smaller pot into a larger pot and boil water in the larger pot to melt my chocolate.
How to make easy dark chocolate truffles.
- 3/4 cup heavy cream
- 10 ounces dark chocolate
- 2 tablespoons Grand Marnier or brandy
- nuts cocoa, coconut, etc for rolling.
In a double boiler, melt chocolate on low heat.
Line a pan with plastic wrap so it comes up on the sides as well.
In a sauce pan, heat heavy cream to boiling.
Remove from heat and add Grand Marnier.
Cool chocolate to 115 to 125 degrees.
Pour chocolate into cream and use an immersion blender to blend until velvety smooth.
Pour chocolate mixture into pan, on top of plastic wrap.
Allow to cool for 2 hours at room temperature.
When cooled, fold plastic wrap on top and allow to sit overnight.
(You can put it in the refrigerator, but you will need to take it out and allow it to be at room temperature again to roll it.)
Use a small scoop or spoon to scoop out chocolate. Using a very gentle touch, roll softly between your hands to make a small ball.
Roll the ball in cocoa, nuts, or coconut. (You can even dip it in chocolate shell if you would like a hard outside.)
Store in the refrigerator.
(* Please know the book goes into an enormous amount of detail to make these, and gives a lot of options. These directions are what I did to make my truffles.)
More Yummy Chocolate Recipe Ideas
(*This post was updated from a 7/15 post date with some newer pictures.)