Food Recipe Collections & Favorites Desserts Decadent Dark Chocolate Truffles With 6 Flavor Variations Be the first to rate & review! The key to perfecting this chocolate truffle recipe is to start with high-quality chocolate. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines and Samantha Seneviratne Samantha Seneviratne Samantha Seneviratne is a baker, cookbook author, and food writer with nearly a decade of experience in culinary media. Highlights: * Started as a food editor at Good Housekeeping * Food stylist at Fine Cooking * Recipe developer for Martha Stewart's Everyday Food * Wrote three cookbooks * Contributes recipes to The New York Times * Host of Food Network's Unchoppable * Host of web series Cook and a Half on food52.com * Latest cookbook, The Joys of Baking: Recipes and Stories for a Sweet Life, was released in 2019. Real Simple's Editorial Guidelines Updated on February 08, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Samantha Seneviratne Prep Time: 40 mins Chill Time: 5 hrs Total Time: 5 hrs 40 mins Yield: 24 truffles What better way to spoil your sweetheart (or yourself) than with homemade chocolate truffles? While truffles look seriously impressive, they couldn't be simpler to make. This procedure requires five hours of chilling but only 40 minutes of hands-on cooking time. Plus, you probably already have the necessary ingredients in your kitchen—like heavy cream. While chocolate truffles are delicious as-is, you can experiment with other flavor combinations. Try some of the creative variations below—like peanut butter and jelly, Earl Gray, maple pecan, and cardamom coconut. Every truffle flavor option is easily adapted from the main dark chocolate truffle recipe. This dark chocolate truffle recipe works great for making truffles ahead of time since the truffles will keep in the fridge for up to one week. Try making them as an easy Valentine's dessert, birthday party treat, or for any other occasion. Ingredients 8 ounces chopped bittersweet chocolate (about 1 1/2 cups) 1 tablespoon unsalted butter 1/2 cup heavy cream, warmed 1/4 teaspoon kosher salt cocoa powder, for rolling (optional) 3/4 cup sprinkles Directions Melt the chocolate and the butter in a heat-safe bowl over a pot of barely simmering water. Stir in the cream and the salt. Cover the mixture with plastic wrap and refrigerate until firm, at least 4 hours and up to 2 days. Scoop the chocolate onto a parchment-lined baking sheet one tablespoon at a time. (If the chocolate is too firm, let it stand at room temperature to warm up a bit before scooping.) Using your hands, roll each scoop into a ball. Coat your hands in a bit of cocoa powder if the chocolate is sticky—just don’t use too much, or the sprinkles won’t adhere. Set the sprinkles in a small bowl. Roll each truffle in the sprinkles until fully coated, then return them to the sheet. Chill the truffles until firm, then transfer them to an airtight container for up to 1 week. Bring to room temperature before serving. Chocolate Truffle Variations Follow the dark chocolate truffles recipe above, making the following adjustments for each variation. Earl Grey Truffles Increase the amount of cream to 2/3 cup. Add 1 tablespoon Earl Grey tea to the cream and bring to a simmer. Let the mixture stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids. Instead of sprinkles, roll truffles in cocoa powder. Peanut Butter and Jelly Truffles Stir 1/4 cup raspberry jam into the chocolate mixture after the cream. Instead of sprinkles, roll truffles in finely chopped, roasted, salted peanuts. Lavender Raspberry Truffles Increase the amount of cream to 2/3 cup. Bring the cream to a simmer with 1½ teaspoons dried lavender buds. Let it stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids. Instead of sprinkles, roll truffles in finely chopped, freeze-dried raspberries. Cardamom Coconut Truffles Bring the cream to a simmer with 1 tablespoon crushed cardamom pods. Let it stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids. Instead of sprinkles, roll truffles in toasted, sweetened coconut flakes. Sesame Truffles Stir 1/3 cup tahini into the chocolate mixture after the cream. Instead of sprinkles, roll truffles in white sesame seeds. Maple Pecan Truffles Stir 1/4 cup maple syrup into the chocolate mixture after the cream. Freeze the shaped truffles for 15 minutes. Meanwhile, melt 8 ounces of milk chocolate. Using two forks, dip each truffle in the milk chocolate and toss to coat, letting the excess chocolate drip back into the bowl. Set the coated truffles onto a parchment-lined baking sheet and sprinkle with finely chopped pecans. 8 Clever Hot Dog Recipes To Spice Up Your Backyard Barbecue Rate It Print