Chocolate Truffles

Prep Time 5 minutes
Cook Time 15 minutes
Refrigerate 4 hours
Total Time 20 minutes

Chocolate Truffles made with only 3 ingredients and rolled in cocoa powder or powdered sugar are a creamy, indulgent dessert and incredibly EASY to make!

Valentines Day is closer than you think and we’re already thinking ahead with these Oreo Balls (Oreo Truffles), Chocolate Covered Strawberries, and Buckeye Balls so you can make your loved one your own box of assorted chocolates!

Chocolate Truffles with Cocoa PowderCHOCOLATE TRUFFLES

Chocolate Truffles are a melt-in-your-mouth amazing dessert, made with melted chocolate whisked with heavy cream and refrigerated, then rolled into balls and decorated with cocoa powder or powdered sugar. They’re PERFECT to serve at a party, or to wrap in plastic and give away as a gift. Plus they’re only 3 ingredients!

A lot of times I’ll serve these truffles in individual mini muffin cups, making it easier to pass desserts around to guests. They’re no-bake so they’re really easy to throw together, and perfectly bite-sized. I usually roll half of the truffles in cocoa powder, and half in confectioners sugar to add some variety.


Chocolate truffles will last for a day or two at room temperature, but should be refrigerated in an airtight container for longer term storage.


Truffles will keep for about two weeks refrigerated, or longer in the freezer. If you’re freezing the truffles, I’d recommend not using tempered chocolate as a coating, as it may collect condensation when it defrosts. Make sure your truffles are wrapped as tightly as possible before freezing.

If you refrigerate the truffles, make sure to take them out an hour or two before you serve them. This chocolate truffles recipe is at its best when served at room temperature.


I recommend using a quality melting chocolate for this chocolate truffles recipe. What we’re doing with the cream and chocolate is making a basic ganache, and in my opinion semi-sweet chocolate chips won’t do it justice. You can make milk, white, or dark chocolate truffles using high quality chocolate.

The better quality your chocolate, the better your ganache is going to taste. I like to stick with the chocolate disks because you don’t have to chop them like you’d need to for a bar. Chocolate chips may also have added ingredients that won’t come together and stay as soft as we need for a ganache.

Cocoa Chocolate Truffles


  • Crushed candies
  • Cookie crumbs
  • Drizzled chocolate
  • More melted chocolate
  • Sprinkles
  • Chopped nuts


Easy 3 Ingredient Chocolate Truffles


  • Mix your favorite flavorings into the chocolate to add some variation in your truffles. Try mixing orange, hazelnut, or vanilla extract into the ganache.
  • Make these truffles with white chocolate discs and roll in coconut.
  • Mix a teaspoon of espresso powder in with the chocolate to make mocha truffles.
  • If you can’t find semisweet chocolate discs, you can chop up a high quality chocolate bar, typically used for baking.
  • If you leave the ganache in the refrigerator for too long it may be too hard to work with. Leave it on the counter for a while to soften before trying to scoop.
  • If you don’t have heavy cream, heavy whipping cream will also work. I don’t recommend using anything lower in fat than this for truffles or they may not stay soft.
  • If you don’t want to use the microwave, you can melt the chocolate with the cream in a double boiler on the stove, whisking continuously.
  • You can find ice cream scoops that measure to about a tablespoon that have a release button, which will make this faster and easier to scoop the ganache.
  • Add a dash of liqueur for an adult version of these truffles.

Chocolate Truffles rolled in powdered sugar

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Chocolate Truffles

Chocolate Truffles made with only 3 ingredients and rolled in cocoa powder or powdered sugar are a creamy, indulgent dessert and incredibly EASY to make!
Yield 36
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine French
Author Sabrina Snyder


  • 2 cups heavy cream
  • 21 ounces semisweet chocolate disks/bar not chocolate chips
  • 2 cups cocoa powder or powdered sugar


  • Add the heavy cream and chocolate disks to a large microwave safe bowl and microwave for 3 minutes then let sit for 3-4 minutes before whisking for 3-4 minutes until the mixture is smooth and shiny.
  • Place saran wrap over the mixture and refrigerate for at least 4 hours.
  • Using a tablespoon scoop make 1 tablespoon sized balls that you drop into either cocoa powder or powdered sugar and rolls into smooth balls.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 152kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 7mg | Potassium: 176mg | Fiber: 2g | Sugar: 6g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1.7mg

Easy Chocolate Truffles

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I plan to make this Christmas Eve but I ditched the microwave 12 years ago. How should I go about it? Thanks in advance.

    1. If you don’t want to use the microwave, you can melt the chocolate with the cream in a double boiler on the stove, whisking continuously. Good luck!

    1. You’ll want to use 21 ounces of either chocolate disks or 21 ounces of chocolate bar for this recipe. Hope this helps. Enjoy!

  2. Chocolate truffles! Oh my gosh, my favoriteeee! Many thanks for this recipe, crazy how simple truffles really are to make! These look delicious!

  3. I’ve never made chocolate truffles before, but with only three ingredients looks like I can’t go wrong!

      1. Just made them and they are very soft. Do they set up after sitting out for a bit? Do they need to be stored in the fridge/freezer if I’m going to be gifting them in a few days?

        1. I’m so sorry this comment got stuck and I just came across it. I know your candy is long gone now. If they were too soft then the liquid was a bit too much. They are certainly better from the fridge but should not be sticky soft outside, they should hold their shape.

  4. Homemade chocolate truffles really are so good, and easy as well. These look great, and useful tips as well.