Easy Dark Chocolate Truffles Recipe

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These Dark Chocolate Truffles are filled with creamy, decadent dark chocolate ganache with a hint cinnamon and rum, and even just a pinch of cayenne for a tiny touch of heat. 

These truffles are life guys. WARNING: when you make these dark chocolate truffles, you WILL want to eat them all.

It’s just a fact. So be ready for it. This chocolate truffle recipe is super easy to make too, which makes them even more dangerous. But dangerous in a good way. You know that kind of dangerous…you know you shouldn’t but you want to so bad!

But guys, you SHOULD make these dark chocolate truffles. Just sayin’. They are perfect for gifts too if you can manage to part with them. And with Christmas just around the corner, this is WAY cheaper than buying truffles, and just as good if I do say so myself!

**For more amazing gift ideas, try this Milk Chocolate Almond Buttercrunch or these Chocolate Dipped candied Orange Peels. Both are just amazing and a real hit for gifts!**

The Ingredients for Dark Chocolate Truffles

Dark semisweet chocolate is a must here. Personally, I’m a fan of Ghirardelli chocolate as I find it to be creamier than most store chocolate. I put a link to the chocolate I recommend using in the ingredients below.

The rum extract is optional. If you don’t have it or prefer not to use it, you can leave it out. I think it adds a cozy holiday flavor to these chocolate truffles.

The toffee chips are also optional. I like the extra sweet, caramely flavor that toffee chips offer, but these chocolate truffles can be made without them as well.

How to Make Dark Chocolate Truffles 

These homemade truffles are SUPER easy guys. Like barely even work easy. And it’s busy this time of year, so these are perfect.

Roughly chop the chocolate. Combine the chocolate, cream, cayenne rum extract, cinnamon, salt and toffee chips in a bowl. Microwave on 50% power, stirring every 30 seconds, until mixture is fully melted. Stir well to combine.

Refrigerate the mixture for 2-4 hours. 

Scoop 1 tbsp. balls of the chocolate mixture onto a wax paper lined baking sheet or large flat plate. Place in the freezer for 20-30 minutes, or until firm enough to roll in balls.

What if my ganache is too runny?

If your ganache seems to runny, it’s easy to rework it. Place it back in a bowl and add an additional 2 oz. of chopped chocolate. Heat again until melted, making sure not to heat too much. Refrigerate for 2 hours then repeat the above steps.

Other options:

– Add 2 tsp. corn syrup to help firm them up
– Add 1 tbsp. butter to help firm them up

While the truffles are chilling, combine the cocoa powder and powdered sugar and mix well. 

Remove the truffles from the freezer and roll into balls. Coat each ball in the cocoa powder mixture.

How long will chocolate truffles last?

Store in the fridge for up to 2-3 months wrapped tightly in an airtight container. The fridge will produce a lot of condensation, so it is important that the truffles are airtight. I don’t recommend storing thee truffles at room temperature as they tend to get too soft, especially in warmer weather. Frozen, truffles will last up to 6 months.

Can chocolate truffles be frozen?

Yes! Which makes them even more perfect for gifts! Wrap the truffles in freezer safe plastic wrap and place in an airtight container. Store in the freezer for up to 6 months. Thaw overnight in the fridge before serving.

Are chocolate truffles vegan?

This recipe is not vegan. If you’re looking for an easy vegan chocolate truffle recipe, check out these 2 Ingredient Chocolate Truffles from Minimalist Baker.

How many calories are in a dark chocolate truffle?

There are 157 calories in one of these dark chocolate truffles. A lot? Maybe. Totally worth it? YES!

Tools used to make dark chocolate truffles

– Glass mixing bowls
– Baking sheet
– Scoop
– Candy Cups: if you decide to send these as gifts

You can be creative with these truffles as well. Try some of these ideas:

– Add 1 tsp. orange peel to the truffle mixture for chocolate orange truffles.

– Roll the truffles in shredded coconut, ground almonds, ground toffee bits, or powdered sugar to make a variety of different truffles.

– Dip them in chocolate candy shell.

– Add 2-3 tbsp. chopped nuts into the ganache.

Honestly, the possibilities are endless. And given that truffles are so delicious and incredibly easy to make, I’m hoping to make them a regular thing on the blog. If you’ve got a certain truffle you’d like to see, or just want to chat truffles, leave me a comment below. I’m always up for some new ideas!

More Homemade Gift Ideas

Orange Chocolate Bread with Orange Glaze
Milk Chocolate Almond Buttercrunch
Chocolate Covered Candied Orange Peels
Candied Ginger
Soft and Chewy Gingerbread Cookies
Chocolate Covered Candied Lemon Slices

Did you make these dark chocolate truffles? Rate the recipe and leave a comment to let me know how they turned out!

Homemade Dark Chocolate Truffles

These Dark Chocolate Truffles are made with creamy, decadent dark chocolate ganache with a hint cinnamon and rum, and even just a pinch of cayenne for a touch of heat. 

5 from 18 votes

Print Rate

Course: Dessert

Cuisine: French

Prep Time: 15 minutes

Chill: 2 hours

Total Time: 2 hours 15 minutes

Servings: 10 servings

Calories: 272kcal

Author: Danielle Wolter

Ingredients

• ▢ 12 ounces semi-sweet dark chocolate
• ▢ 2/3 cup heavy cream
• ▢ 1/4 teaspoon rum extract (optional)
• ▢ 1/8 teaspoon cayenne pepper (optional)
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/8 teaspoon salt
• ▢ 2 tablespoon toffee chips (optional)
• ▢ 1/8 cup crushed almonds

Cocoa Coating:

• ▢ 1/4 cup unsweetened cocoa powder
• ▢ 1 tablespoon powdered sugar

Instructions

• Combine the chocolate, cream, cayenne rum extract, cinnamon, salt and toffee chips in a bowl. Microwave on 50% power, stirring every 30 seconds, until mixture is fully melted. Stir well to combine.
• Refrigerate the mixture for 2 hours.
• Scoop 1 tablespoon balls of the chocolate mixture onto a wax paper lined baking sheet or large flat plate and roll into balls. If mixture is not firm enough, place in the freezer for 20-30 minutes, or until firm enough to roll in balls.
• While the truffles are chilling, combine the cocoa powder and powdered sugar and mix well.
• Coat each ball in the cocoa powder mixture or roll them in the crushed almonds.

Expert Tips:

1. 1. If the ganache is too runny, place it back in a bowl and add an additional 2 ounces of chopped chocolate. Heat again until melted, making sure not to heat too much. Refrigerate for 2 hours then repeat the above steps.
      1. You can also add 2 teaspoons of corn syrup OR 1 tablespoon of butter to help them firm up.
   2. If the ganache is too thick to roll into balls, add 1 tablespoon of cream at a time while microwaving at 50% power for 30 seconds. Continue adding cream and microwaving until the mixture can be scooped into balls.
   3. If the truffles are too dry for the almonds or cocoa powder to stick, let them sit at room temperature for a few minutes to soften. 
   4. The rum extract is optional. If you don't have it or prefer not to use it, you can leave it out. I think it adds a cozy holiday flavor to these chocolate truffles.
   5. The toffee chips are also optional. I like the extra sweet, caramely flavor that toffee chips offer, but these chocolate truffles can be made without them as well.
   6. The cayenne pepper is optional. I like the touch of heat it adds, but it is not required for the recipe.
    - Store the truffles in the fridge for up to 2-3 months wrapped tightly in an airtight container. The fridge will produce a lot of condensation, so it is important that the truffles are airtight. I don't recommend storing the truffles at room temperature as they tend to get too soft, especially in warmer weather. Frozen, truffles will last up to 6 months.
    - To freeze the truffles, place them in the freezer safe plastic wrap and place in an airtight container. Store in the freezer for up to 6 months. Thaw overnight in the fridge before serving.
2.  

Nutrition

Serving: 2truffles | Calories: 272kcal | Carbohydrates: 20g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 20mg | Sodium: 39mg | Potassium: 284mg | Fiber: 4g | Sugar: 11g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 4.4mg

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