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Gallery

Read the full recipe after the video.

Recipe Summary

prep: 30 mins

total: 3 hrs

Yield: Makes about 5 dozen

easy chocolate truffles

Ingredients

Ingredient Checklist

1 2/3 cups heavy cream

Pinch kosher salt

1 pound semisweet chocolate

1 teaspoon pure vanilla extract (optional)

Unsweetened cocoa powder, for coating

      Variations

To form into bonbons, use a melon baller or a teaspoon to scoop out chilled chocolate mixture and place them on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 30 mins

total: 3 hrs

Yield: Makes about 5 dozen

easy chocolate truffles

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

prep: 30 mins

total: 3 hrs

Yield: Makes about 5 dozen

Recipe Summary

prep: 30 mins

total: 3 hrs

Yield: Makes about 5 dozen

prep: 30 mins

total: 3 hrs

prep:

30 mins

total:

3 hrs

Yield: Makes about 5 dozen

Makes about 5 dozen

easy chocolate truffles

easy chocolate truffles

Ingredients

Ingredients

  • 1 2/3 cups heavy cream
  • Pinch kosher salt
  • 1 pound semisweet chocolate
  • 1 teaspoon pure vanilla extract (optional)
  • Unsweetened cocoa powder, for coating

Directions

  1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer. 

Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours. 

When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks. 

      Variations

To form into bonbons, use a melon baller or a teaspoon to scoop out chilled chocolate mixture and place them on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

Variations

To form into bonbons, use a melon baller or a teaspoon to scoop out chilled chocolate mixture and place them on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

Reviews (7)

Add Rating & Review

136 Ratings

5 star values:

                                  18

4 star values:

                                  27

3 star values:

                                  48

2 star values:

                                  29

1 star values:

                                  14

Reviews (7)

Add Rating & Review

136 Ratings

5 star values:

                                  18

4 star values:

                                  27

3 star values:

                                  48

2 star values:

                                  29

1 star values:

                                  14

Add Rating & Review

136 Ratings

5 star values:

                                  18

4 star values:

                                  27

3 star values:

                                  48

2 star values:

                                  29

1 star values:

                                  14

136 Ratings

5 star values:

                                  18

4 star values:

                                  27

3 star values:

                                  48

2 star values:

                                  29

1 star values:

                                  14

136 Ratings

5 star values:

                                  18

4 star values:

                                  27

3 star values:

                                  48

2 star values:

                                  29

1 star values:

                                  14
  • 5 star values:
  • 18
  • 4 star values:
  • 27
  • 3 star values:
  • 48
  • 2 star values:
  • 29
  • 1 star values:
  • 14

Martha Stewart Member

Rating: 5 stars

12/02/2018

                My favorite truffle recipe.  This is the first truffle and only dark truffle recipe I've ever used and continue to use yearly.  I make different variations of truffles but this is the original. It is a keeper!  Always follow the directions and the truffles will be sublime!

Martha Stewart Member

Rating: 5 stars

06/14/2018

                Looks so simple

Martha Stewart Member

Rating: 5 stars

07/29/2016

                I just had to comment, the amount of cream is not way off for this recipe, as some have said. I made three batches of these using the amount of cream indicated without issue.  I didn't use a pie pan to cool the truffles, I used an 8x13 pyrex and it worked great.  The one batch I used my 8x8 pyrex needed an extra hour to set.  My husband loves them!  I made them for wedding favors & he hoped no one would take them so he could eat them all!

Martha Stewart Member

Rating: Unrated

02/10/2014

                The amount of cream is WAY off - probably should be only 1 cup.  Wasted 16 oz of good chocolate.  SHAME on you Martha for not checking your recipe amounts.  I DO NOT trust your recipes any more.

Martha Stewart Member

Rating: Unrated

02/12/2011

                Made these truffles for Valentines Day presents.  Rolled them in flavored sugars.  I think the 1/2 teaspoon salt is a little too much.  A tad bit too salty for my tastes.  But pretty easy to make.

Martha Stewart Member

Rating: Unrated

12/02/2010

                one and two thirds cups heavy cream!    Is that correct?

Martha Stewart Member

Rating: Unrated

11/25/2010

                Your recipe is incorrect. Please clarify how much heavy cream to put..... Thanks

Martha Stewart Member

Rating: 5 stars

12/02/2018

                My favorite truffle recipe.  This is the first truffle and only dark truffle recipe I've ever used and continue to use yearly.  I make different variations of truffles but this is the original. It is a keeper!  Always follow the directions and the truffles will be sublime!

Rating: 5 stars

Rating: 5 stars

06/14/2018

                Looks so simple

Rating: 5 stars

07/29/2016

                I just had to comment, the amount of cream is not way off for this recipe, as some have said. I made three batches of these using the amount of cream indicated without issue.  I didn't use a pie pan to cool the truffles, I used an 8x13 pyrex and it worked great.  The one batch I used my 8x8 pyrex needed an extra hour to set.  My husband loves them!  I made them for wedding favors & he hoped no one would take them so he could eat them all!

Rating: Unrated

02/10/2014

                The amount of cream is WAY off - probably should be only 1 cup.  Wasted 16 oz of good chocolate.  SHAME on you Martha for not checking your recipe amounts.  I DO NOT trust your recipes any more.

Rating: Unrated

Rating: Unrated

02/12/2011

                Made these truffles for Valentines Day presents.  Rolled them in flavored sugars.  I think the 1/2 teaspoon salt is a little too much.  A tad bit too salty for my tastes.  But pretty easy to make.

Rating: Unrated

12/02/2010

                one and two thirds cups heavy cream!    Is that correct?

Rating: Unrated

11/25/2010

                Your recipe is incorrect. Please clarify how much heavy cream to put..... Thanks

All Reviews for Easy Chocolate Truffles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Easy Chocolate Truffles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest