Easy Chocolate Truffles

Name: Easy Chocolate Truffles
Total time: 6 h 15 min
Cuisine: Western
Ingredients: 285 g (10 oz) dark chocolate melts, or chocolate chips, or a chocolate block, coarsely chopped; 2 tbsp (30 g) unsalted butter; ½ cup (125 ml) cream, full-fat, not low-fat or whipped; ½ cup desiccated coconut; ¼ cup unsweetened cocoa powder, Dutch-processed cocoa gives a darker coating; ½ cup crushed peanuts, crushed small so they can stick; ⅓ cup sprinkles, or similar; ¼ cup icing sugar / powdered sugar

A plate piled with cocoa- and coconut-coated chocolate truffles. — Chocolate truffles coated in cocoa and coconut.

Rich, creamy chocolate ganache truffles coated in cocoa, coconut, peanuts, sprinkles, or icing sugar. Makes 24 truffles.

By Cookin' KitchenOctober 20, 2026

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Total: 6 hours 15 minutes
Makes: 24 truffles

Prep: 15 minutes
Rest: 6 hours
Total: 6 hours 15 minutes
Makes: 24 truffles

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Recipe

Easy Chocolate Truffles

Rich, creamy chocolate ganache truffles coated in cocoa, coconut, peanuts, sprinkles, or icing sugar. Makes 24 truffles.

Cookin' · https://cookin.club/recipes/easy-chocolate-truffles

Prep: 15 minutes
Rest: 6 hours
Total: 6 hours 15 minutes
Makes: 24 truffles

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Ingredients

24 truffles

For 24 truffles

Truffles

10 oz (285 g) dark chocolate melts, or chocolate chips, or a chocolate block, coarsely chopped
2 tbsp (30 g) unsalted butter
½ cup (125 ml) cream, full-fat, not low-fat or whipped

Coating options

½ cup desiccated coconut
¼ cup unsweetened cocoa powder, Dutch-processed cocoa gives a darker coating
½ cup crushed peanuts, crushed small so they can stick
⅓ cup sprinkles, or similar
¼ cup icing sugar / powdered sugar

Equipment

Microwave-safe bowl
Plate
Refrigerator-safe plate or tray
Small bowl
Tablespoon measure
Teaspoon
Ice pack or bag of frozen peas
Paper towels

Instructions

Step 1: Put the chocolate, cream, and butter in a microwave-safe bowl. Microwave on high in four 30-second bursts, stirring between each burst.
Step 2: Cover the bowl with a plate and leave it to stand for 5 minutes. Stir until the chocolate has melted and the mixture is smooth.
Step 3: Place the bowl in the refrigerator for 6 hours. Do not speed up the chilling by putting it in the freezer.
Step 4: Put the plate or tray you will use for the rolled truffles in the refrigerator too.

Rolling the Truffle Balls

Step 5: Put the cocoa or chosen coatings in a small bowl or on a plate.
Step 6: Take the ganache out of the refrigerator. It should be firm—softer than cold butter but harder than peanut butter.
Step 7: Take an ice pack or a bag of frozen peas from the freezer and place it on the counter. Cover it with a couple of paper towels to make a cool pack for your hands.
Step 8: Scoop up a tablespoon of the mixture using a tablespoon measure, then use a teaspoon to scrape it into your hands. Roll it into a ball and place it on the chilled plate. Repeat with the remaining mixture, cooling your hands on the pack as needed.
Step 9: When all the balls are rolled, coat them in cocoa or your chosen coating. Serve at room temperature.

Notes

Helpful notes

Use cooking chocolate, the kind sold in the baking aisle, for a smooth melt and a truffle mixture that sets properly.
Use full-fat cream with at least 30% fat so the ganache firms enough to scoop and roll.
If the ganache has chilled overnight, leave it out for about 30 minutes to soften before scooping.
Store the truffles in the fridge, especially in warm weather, and serve them at room temperature.

Nutrition per truffle

Calories: 83 kcal
Fat: 5.5 g
Saturated fat: 3.9 g
Carbohydrates: 7.5 g
Sugar: 6.3 g
Fiber: 0.6 g
Protein: 1 g
Sodium: 18 mg
Cholesterol: 6 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Make a smooth chocolate ganache, chill it until firm enough to scoop, then roll and coat the truffles. Keep your hands cool while rolling to help prevent the chocolate from melting.