Easy Chocolate Truffles

Prep Time:
30 mins
Total Time:
3 hrs
5 dozen

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.


  • 1 ⅔ cups heavy cream

  • Pinch kosher salt

  • 1 pound semisweet chocolate

  • 1 teaspoon pure vanilla extract (optional)

  • Unsweetened cocoa powder, for coating


  1. 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.

  2. 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.

  3. 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.

    easy chocolate truffles
    Ryan Liebe


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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