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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.
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 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!
The chocolate ganache is rich and creamy (like in this Chocolate Ganache Tart or these Millionaire Bars) and the truffles have just the right amount of sweetness and a deep, intense chocolate flavor.
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 Pistachio Baklava, these Almond Meringue Cookies, Almond Buttercrunch or these Candied Orange Peels. They are all just amazing and a real hit for gifts!**
Also make sure you check out the chocolate truffle web story!
The Ingredients
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.
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 (like in this Peanut Butter Fudge), but these chocolate truffles can be made without them as well.
The full list of ingredients can be found in the recipe card in the bottom of the post.
Step by Step Instructions
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 tablespoon balls of the chocolate mixture onto a wax paper lined baking sheet or large flat plate.
**If they are too soft to roll, 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. If you’re choosing to use crushed almonds, chop those as well and place in a bowl.
Coat each ball in the cocoa powder mixture or the almonds.
Variations
– Add 1 teaspoon 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 tablespoons chopped nuts into the ganache.
Expert Tips
- 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.
- You can also add 2 teaspoons of corn syrup OR 1 tablespoon of butter to help them firm up.
- 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.
- 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.
- 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.
- 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.
Tools Used
– Glass mixing bowls
– Baking sheet
– Scoop
– Candy Cups
: if you decide to send these as gifts
Did you make these dark chocolate truffles? Rate the recipe and leave a comment to let me know how they turned out!
This recipe was originally published in December 2018. It has been updated for content and photos.
Homemade Dark Chocolate Truffles
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:
-
- 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.
- You can also add 2 teaspoons of corn syrup OR 1 tablespoon of butter to help them firm up.
- 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.
- 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.
- 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.
- The cayenne pepper is optional. I like the touch of heat it adds, but it is not required for the recipe.
- 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.
Nutrition
