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Close-up of homemade chocolate truffles with coconut coating and cocoa dusting

EASY CHOCOLATE TRUFFLES

Creamy no-bake chocolate truffles made with dark chocolate, cream, and butter, then rolled in cocoa powder or coconut.
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Prep Time 15 minutes
Cook Time 5 minutes
chill time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 truffles
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Truffle base
  • 10 oz dark chocolate 285 g
  • 2 tbsp butter 30 g
  • 1/2 cup cream 125 ml
Coatings
  • 1/2 cup desiccated coconut
  • 1/4 cup unsweetened cocoa powder

Equipment

  • Heat-safe mixing bowl
  • Rubber spatula or spoon
  • Microwave (or double boiler setup)
  • Small cookie scoop (optional)
  • Plate or small bowls for coatings
  • Parchment paper
  • Airtight container

Method
 

  1. Add the dark chocolate, butter, and cream to a heat-safe mixing bowl.
  2. Melt gently until the chocolate is soft and melted (microwave in short bursts or melt over gentle heat).
  3. Stir until completely smooth and glossy.
  4. Refrigerate until the mixture is firm enough to scoop and roll.
  5. Scoop small portions and roll into balls.
  6. Roll each truffle in cocoa powder or desiccated coconut until coated.
  7. Chill 10–15 minutes for the neatest finish, then serve.

Nutrition

Serving: 16trufflesCalories: 145kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 10mgPotassium: 120mgFiber: 2gSugar: 7gVitamin A: 120IUCalcium: 20mgIron: 2mg

Video

Notes

  • Use good-quality dark chocolate for the best flavor and smooth texture.
  • Heavy cream gives the creamiest truffles; keep truffles chilled if using lighter cream.
  • For sweeter truffles, use semi-sweet chocolate.
  • If the mixture is too soft, chill longer before rolling.
  • Re-coat cocoa truffles after a short chill for a cleaner look.

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