Dark Chocolate Truffles

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 105
  • Total Time: 105
  • Yield: 24 1x


  • 8 ounces semi-sweet chocolate chopped into small pieces. I used Ghirardelli chocolate chips.
  • 4 ounces bittersweet chocolate chopped into small pieces. I used a 4 ounce bar of Ghirardelli 60% Cacao.
  • 2/3 cup heavy whipping cream
  • 4 tablespoons unsweetened cocoa


  1. Line a cookie sheet with parchment paper and set aside.
  2. Add the chocolate to a medium size bowl and set aside.
  3. Add the whipping cream to a small bowl and microwave until very hot, but not bubbling, and remove from microwave.
  4. Pour the whipping cream over chocolate, and allow to set for 5 minutes. Stir until smooth. You have now made chocolate ganache. Refrigerate until ganache is firm but not hard, about 1 hour.
  5. Spoon tablespoons of the ganache onto the lined cookie sheet, spacing them apart. I got too happy as you see in the picture above and used a cookie scoop which was actually too big. Therefore, I had to re-portion the size of the balls when I removed them from the refrigerator. Refrigerate for approximately 15 minutes until slightly firm, yet pliable.
  6. Using your hands, gently roll the ganache into balls. Place the cocoa in a small bowl and gently roll each ball in the cocoa.
  7. You have now made truffles!
  8. Transfer the truffles to mini paper holders if desired. Place truffles in an airtight container and refrigerate.
  9. Remove truffles from refrigerator one hour before serving. You want them to be slightly firm yet creamy when serving them.
  10. Refrigerated truffles will stay fresh for up to 1 week.


  • Other options for truffle coatings are powdered sugar, nuts or your favorite coating.
  • Actual yield depends on size of balls. My yield was 20 because I actually made mine a little bigger than most truffles are.