Easy Chocolate Truffles

Rating: 3.04 stars
136 Ratings
  • 5 star values: 18
  • 4 star values: 27
  • 3 star values: 48
  • 2 star values: 29
  • 1 star values: 14

Who knew these indecently rich chocolates were so easy to make?

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Ingredients

Directions

  • Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours.

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  • With a melon baller, a 1-inch scoop, or a teaspoon, scoop out chocolate mixture and place 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. (To store, cover with plastic and refrigerate, up to 2 weeks.) Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

Cook's Notes

Decorate truffles by rolling them in cocoa, finely chopped nuts, or sprinkles. For a festive touch, brush them with luster dust, an edible powder available online.

Variations

To flavor truffles, add your favorite liqueur or ground spices to the melted chocolate.

Reviews (7)

136 Ratings
  • 5 star values: 18
  • 4 star values: 27
  • 3 star values: 48
  • 2 star values: 29
  • 1 star values: 14
Anonymous
Rating: 5 stars
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!
Anonymous
Rating: 5 stars
06/14/2018
Looks so simple
Anonymous
Rating: 5 stars
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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Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
12/02/2010
one and two thirds cups heavy cream! Is that correct?
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Anonymous
Rating: Unrated
11/25/2010
Your recipe is incorrect. Please clarify how much heavy cream to put..... Thanks
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