Easy Chocolate Truffles

136 Ratings
  • 5 18
  • 4 27
  • 3 48
  • 2 29
  • 1 14

For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons. 

Martha Stewart Living, January/February 2021

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
3 hrs
Yield:
Makes about 5 dozen
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Ingredients

Directions

  • 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer. 

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  • Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours. 

  • When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks. 

Variations

To form into bonbons, use a melon baller or a teaspoon to scoop out chilled chocolate mixture and place them on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

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Reviews (7)

136 Ratings
  • 5 18
  • 4 27
  • 3 48
  • 2 29
  • 1 14
Martha Stewart Member
12/02/2018
My favorite truffle recipe. This is the first truffle and only dark truffle recipe I've ever used and continue to use yearly. I make different variations of truffles but this is the original. It is a keeper! Always follow the directions and the truffles will be sublime!
Martha Stewart Member
06/14/2018
Looks so simple
Martha Stewart Member
07/29/2016
I just had to comment, the amount of cream is not way off for this recipe, as some have said. I made three batches of these using the amount of cream indicated without issue. I didn't use a pie pan to cool the truffles, I used an 8x13 pyrex and it worked great. The one batch I used my 8x8 pyrex needed an extra hour to set. My husband loves them! I made them for wedding favors & he hoped no one would take them so he could eat them all!
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Martha Stewart Member
02/10/2014
The amount of cream is WAY off - probably should be only 1 cup. Wasted 16 oz of good chocolate. SHAME on you Martha for not checking your recipe amounts. I DO NOT trust your recipes any more.
Martha Stewart Member
02/12/2011
Made these truffles for Valentines Day presents. Rolled them in flavored sugars. I think the 1/2 teaspoon salt is a little too much. A tad bit too salty for my tastes. But pretty easy to make.
Martha Stewart Member
12/02/2010
one and two thirds cups heavy cream! Is that correct?
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Martha Stewart Member
11/25/2010
Your recipe is incorrect. Please clarify how much heavy cream to put..... Thanks
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