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Dark Chocolate Truffles

A delicious treat that delivers decadence without the excess. One dark chocolate truffle will satisfy your sweet tooth. A unique gift or the perfect way to enjoy the benefits of cacao without having to purchase at the chocolatier.
Prep Time 30 minutes
Total Time 33 minutes
Servings 20 truffles
Author Simply Luxurious


  • 7 ounces bittersweet chocolate at least 70% cacao, my go to brand is Scharffen Berger
  • 2/3 cup heavy cream
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter at room temperature to ensure it melts quickly
  • 3-5 tablespoons unsweetened cocoa powder top quality, Scharffen Berger is my choice


The night before

  • Coarsely chop up the chocolate and place in a medium metal bowl (as you can see I place mine in a copper pot). Set aside for a moment while you tend to the next task.
  • In a saucepan, pour the cream and drizzle the honey. On a low heat, bring just to a bowl, and then immediately follow the next step.
  • Pour one-third of the hot cream mixture over the chocolate in the metal bowl. Work quickly with a silicone spatula as the chocolate melts from the heat of the cream mixture. Mix until you obtain a smooth and glossy finish. Gradually add the remaining cream mixture ensuring the emulsion remains until the chocolate has completely melted and is smooth.
  • Immediately as the butter and mix with the warm chocolate allow the butter to melt completely, incorporating itself with the chocolate. You've created ganache!
  • Set the metal bowl with the ganache to the side on the counter and allow to come to room temperature. When cool, cover with plastic wrap and let set at room temperature for several hours, ideally overnight, to harden, until it is firm enough to scoop. (See the image of my hardened ganache that sat overnight. (When the ganache has set, it can be refrigerated for up to 2 days, so don't be afraid to plan ahead!)

Making the truffle balls and preparing for serving

  • Place the a wire mesh sieve on a small bowl (see image). Using a small ice cream scoop (with a lever preferably) or a melon baller, to create a 1-inch ball of ganache. After scooping the chocolate for each truffle, roll between the palms of your hands into smooth balls.
  • Place the rolled ganache ball into the sieve and dust with cocoa powder. An alternative is to place the ball in the bowl with the powder and then remove the ball, placing it in the sieve above the bowl to remove excess powder. Repeat to coat the remaining truffles.
  • Serve at room temperature or place in a storage container (covered) and place in the refrigerator for up to one week. Be sure to remember to bring to room temperature before serving.
  • Bon appétit!