These homemade Cocoa Dusted Truffles are creamy luscious treats that only require a 5 ingredients to make! They melt in your mouth; you’ll never miss those store bought truffles ever again! If that wasn't enough, they're gluten free, nut free, eggless and can be made vegan!
These Cocoa Dusted Truffles are so incredibly easy to make and so delicious. They're perfect as a gift for your loved ones or for yourself, just like my Chocolate Nonpareils! I find that it is always difficult to get store bought or candy store Chocolate Truffles that are made in both a nut free and gluten free facility, so making them at home is the perfect option!
For more chocolate recipes, try my Chocolate Ganache Cake, my Double Chocolate Chip Cookies, Triple Chocolate Scones and Chocolate Puff Pastry Rolls.
Reasons to Love This Chocolate Truffles Recipe
- Allergy Friendly- These chocolate truffles are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Silky Smooth- The texture of this chocolate candy is so smooth and luxurious!
- Great Gift Idea- These chocolates are the perfect gift for the holiday season, Valentine's Day, birthdays or even bake sales!
- Easy to Make- The chocolate truffles mix up in about 15 minutes (minus chill time) and only use 5 ingredients!
Ingredient Notes
- Cocoa Powders- I like to roll half the truffles in one type of cocoa powder and half in another, but you can use whatever cocoa powder you prefer.
- Heavy Cream- If you want to make these truffles vegan, make sure to use a gluten free vegan heavy cream.
- Chocolate Chips- I like to use semi-sweet but you can use whatever type you prefer. To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Vanilla- Make sure to use pure vanilla extract otherwise the chocolates will have a chemical taste.
- Kosher Salt- I like to use kosher because it really brings out the other flavors.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Truffles
- Use a dairy free heavy whipping cream.
- Only use vegan chocolate. The brand I use is gluten free and vegan.
Make these Easy Chocolate Truffles, Dark or Milk
- Use milk chocolate chips to make these into milk chocate truffles.
- Use dark chocolate chips to make these into dark chocolate truffles.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Truffles
Here are the step by step instructions to make these easy chocolate truffles!
Step 1: Simmer the Heavy Cream and Pour on Chocolate Chips
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once simmering around the edges, pour over the chocolate chips.
Do not whisk! Cover the bowl with plastic wrap, let sit 1 minute.
Step 2: Whisk Ganache and Add Vanilla and Salt
After 1 minute, remove plastic and whisk until smooth.
Once smooth, add in the vanilla and salt and whisk again until combined.
If there are any chunks of chips in the ganache, heat the mixture in the microwave in a heat safe bowl in 5 second increments, whisking after each time until perfectly smooth.
Step 3: Let Cool, Whisk Again and Chill
Let the ganache cool a little on the counter. About 15 min.
After 15 min, whisk again. Pour ganache into a pie plate or square ceramic baking pan and refrigerate for at least 2 hours.
Step 4: Form the Truffles
Fill a small bowl with a tablespoon of cocoa powder and another small bowl with a tablespoon of dark cocoa powder.
If only using one type of cocoa powder, fill one small bowl with the cocoa powder.
Using a teaspoon, scoop out a teaspoon of chocolate ganache. Roll it into a ball.
Step 5: Roll in Cocoa Powder and Serve
Drop the ball into the cocoa powder and coat completely. Place onto parchment paper lined pie or tart dish. Refrigerate until set; about 15-20 minutes.
When ready to serve, roll in more cocoa powder if desired and enjoy!
Expert Tips
- Use 2 Types of Cocoa Powder- You do not need to use multiple types of cocoa powders. Dark may be too bitter for some people so if using only one, use natural unsweetened or dutch.
- Be Patient with the Chilling Process- I know 3 hours is a long time to wait for the ganache to cool, but please don't rush it. You want it to set otherwise your kitchen will end up looking like an I Love Lucy episode when you try to roll the ganache into balls.
Recipe FAQs
Yes! You can make them the night before. After they set, store them in a parchment lined airtight container in the fridge.
Re-roll them in cocoa powder prior to serving.
Yes! You can also make that the night before.
If doing so, store it in the pie dish in the fridge covered with plastic wrap.
When ready to use, remove the plastic wrap and follow the recipe to scoop it into truffles.
Yes. This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, last I checked, it does contain coconut, sunflower and faba bean protein.
Store the truffles in a parchment lined airtight container in the fridge for up to 3 days.
If desired, re-roll the truffles in cocoa powder prior to serving.
I do not recommend freezing these truffles.
More No-Bake Chocolate Recipes You'll Love
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📖 Recipe
Cocoa Dusted Truffles
Ingredients
- 8 oz chocolate chips or chopped chocolate ,semi sweet or bittersweet or dark
- ½ cup heavy cream
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons cocoa powder , for rolling (I used 1 tablespoon natural unsweetened and 1 tablespoon dark)
Instructions
- Pour the 8 ounces of chocolate chips into a large heat safe bowl and set aside.
- In a small saucepan set over medium high heat, bring the ½ cup heavy cream to a bare simmer, whisking the entire time.Once you see it start to have tiny bubbles around the edges, it's done.
- Immediately pour the heavy cream over the chocolate chips and let stand for one minute. Do not mix!Cover the bowl with plastic wrap and let sit one minute.If you mix right away your chips won't melt and your ganache will be chunky!
- After one minute, uncover the chocolate chips and heavy cream and whisk until smooth. Once smooth, add in the ¼ teaspoon pure vanilla extract and ¼ teaspoon kosher salt and whisk again until smooth.
- Let the ganache cool a little on the counter for about 15 min. After 15 min, whisk again. Pour ganache into a pie plate or square ceramic baking pan and refrigerate for at least 2 hours.
- Fill a small bowl with 1 tablespoon of cocoa powder and another small bowl with a 1 tablespoon of dark cocoa powder. If only using one type of cocoa powder, fill a small bowl with 2 tablespoons of cocoa powder.
- Using a teaspoon, scoop out a teaspoon of chocolate ganache. Roll it into a ball and drop it into the cocoa powder to coat completely. Place onto parchment paper lined pie or tart dish.Refrigerate until set. About 15-20 minutes.
- When ready to serve, roll in more cocoa powder if desired and enjoy!
Video
Notes
Nutrition
Jennie Mittower says
I wanted to dip this in melted chocolate that will cool to make a shell, would it be better or worse if I rolled them in the powder first?
Thank you
-Jennie
Lee says
Hi Jennie! I would leave off the cocoa powder because I think the chocolate shell will harden better without it! Hope this helps!
Nicki says
Can I use a square metal pan for chilling the ganache? If so, any thing special I need to do to make sure i can scoop it out?
Lee says
Hi there! Yes you can use a square metal dish! As long is it doesn't have any grooves in it, the ganache should scoop out perfectly fine! Hope this helps!
Steve says
Chocolate truffles! My fave. So easy, so delicious!
Terry crawford says
These are delicious. I made them for a girls night out and everyone raved. So easy !Thank you ,
Lee says
So glad thanks so much!