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A hand holding a bitten off chocolate truffle to show how luscious and creamy it is on the inside

Chocolate Truffle Recipe

These chocolate truffles are made with just 2 base ingredients, and taste like pure chocolate lusciousness! Watch the recipe video and spare 10 minutes for this divine chocolate truffles recipe!
Course Dessert
Cuisine American, French
Keyword Chocolate Truffles, Chocolate Truffles Recipe, What is Chocolate Truffle
Prep Time 5 minutes
Cook Time 1 minute
Cooling time 2 hours
Total Time 6 minutes
Servings 12
Calories 149 kcal
Author Mahy

Ingredients

  • 2 cups or 1 lb chocolate pieces from a chocolate bark a mixture of milk and dark chocolate is my favorite—but entirely dark or milk or semisweet works too
  • 1 cup whipping cream
  • 1 Tablespoon Caramel Collagen From Great Lakes Wellness
  • 1 Tablespoons Honey Cinnamon Collagen from Great Lakes Wellness.
  • 1 tablespoon hot brewed espresso optional

Coating:

  • dark raw cocoa powder
  • coconut shreds
  • Cinnamon Sugar
  • Caramel Bits

Instructions

  1. Heat the whipping cream in a medium size pan over medium-low heat, covered with the lid until it starts to simmer—alternatively, you can place the cream in a microwave-safe bowl and microwave it for 1 minute until it simmers.
    A hand holding a jar of hot heavy cream
  2. Bring two bowls to flavor the chocolate truffles with the two different collagen flavors.
    close up of the two collagen flavors used to flavor the chocolate truffles
  3. Add a scoop of the collagen at the bottom of one bowl.
    flavored collagen being added to the bottom of a bowl
  4. Add to that half the hot cream.
    hot cream poured over the flavored collagen
  5. Then add in half the chocolate chunks.
  6. For the caramel flavoured truffles, add in the coffee as well.
    A hand pouring a shot of espresso into the truffle mixture
  7. Whisk everything together until the chocolate melts and is shiny smooth.
    finished chocolate ganache whisked and smooth
  8. Cover up the truffle mixture with plastic wrap, and chill it for nearly 2 hours until it sets.
    the chocolate truffles mixture covered in plastic wrap
  9. Repeat this process in the other bowl using the honey cinnamon collagen and adding the remaining half of the cream and chocolate chunks. Chill.
  10. Use a melon baller or mini ice cream scoop and scoop up little balls of the truffle mixture and dump it right into a bowl of Cocoa powder. Roll the truffle in cocoa powder to evenly coat it.
    a scoop of chocolate truffle mixture in an ice cream scoop
  11. Repeat with the remaining mixture.
    a chocolate truffles mixture added to the cocoa powder bowl to coat
  12. Chill the truffles or serve right away and enjoy!!
    A hand holding a piece of chocolate truffle from the plate of truffles
  13. Store the truffles in the fridge for up to 3 days.
    A hand holding a bitten off chocolate truffle to show how luscious and creamy it is on the inside

Recipe Video

Recipe Notes

Expert Tips for Chocolate Truffles 

  • Use heavy whipping cream (35%) only for this recipe.
  • I’ve used a combination of milk and dark chocolate chunks, feel free to use your favorite only.
  • If you’re rushed, use the microwave to heat the cream.
  • Don’t rush the chilling process once the chocolate is mixed with cream. You may place it in the freezer if you’re rushed.
  • If you feel like jazzing things up, make different coatings to the truffles. Try ground nuts, shredded coconut, white chocolate, cranberries (or any dried fruit chopped up), a mixture of nuts and dried fruits, confectioner’s sugar, and many more options!
  • These should be stored in a cool place, like in an airtight container in the fridge.

Storage

  • Store in airtight container in the refrigerator for up to 2 weeks. 

What if Ganache is Too Soft

  • You've used too much cream
  • The mixture was not chilled long enough

Why is the Ganache Too Hard

  • You added too much chocolate
  • The mixture was over chilled

Why is it Grainy Texture

  • Overheated cream was used 
  • Improper mixing technique

What if there's an Oily Separation

  • Broken emulsion due to wrong temperature, or mixing 

Why do Truffles Melting While Rolling

  • The room is too warm, or your hands are too warm
  • The mixture hasn't cooled enough.

What if the Coating is Not Sticking

  • Surface was too dry or cold

Why do I have Flat or Misshapen Truffles

  • Ganache was too soft
  • Poor shaping technique

Why You Don’t Boil Cream

  • Overheating can break emulsion
  • Leads to grainy texture

Why Mixing Technique Matters

  • Stirring from center builds stable emulsion

Temperature Control

  • Too warm the mixture won’t hold shape
  • Too cold will be difficult to scoop

What are chocolate truffles made of?

Ganache (chocolate and cream), shaped and coated.

Why are truffles so soft inside?

High fat ganache creates a creamy texture.

How long do chocolate truffles last?

Up to 1–2 weeks refrigerated.

Can you freeze chocolate truffles?

Yes, but texture may change slightly.

Why is my ganache grainy?

Overheating or improper mixing.

Do you need to temper chocolate for truffles?

Only if coating in chocolate.

How do you keep truffles from melting?

Store in a cool environment.

Can you make truffles without cream?

Yes, with alternatives like coconut cream.

Nutrition Facts
Chocolate Truffle Recipe
Amount Per Serving (1 truffle)
Calories 149 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 15mg5%
Sodium 6mg0%
Potassium 119mg3%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 1g2%
Vitamin A 156IU3%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.