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Simple Chocolate Truffles

Keep these truffles chilled until ready to eat.

  • Yield: Makes 3 dozen
Simple Chocolate Truffles

Photography: Sang An

Source: Martha Stewart Living, May 2000


  • 1 pound bittersweet chocolate
  • 1 cup heavy cream
  • Best-quality cocoa powder, for rolling


  1. Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.

  2. In a medium saucepan, bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.

  3. Pour ganache mixture into a shallow glass dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.

  4. Using a small spoon, scoop out ganache into 1-inch nuggets; place on a parchment-lined baking sheet. Chill for 10 minutes. Use fingertips to mold truffles into round shapes. Roll in cocoa powder to coat; chill in an airtight container until ready to serve.

Reviews (1)

  • ShariMDT 10 Dec, 2007

    Another easy recipe for truffles!

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