Nothing says “Valentine’s Day” like a yummy, extra dark chocolate truffle! These homemade candies are the perfect little treat for Valentine’s Day or any holiday! You can switch up the toppings and get creative with these. Plus, these dark chocolate truffles are super easy to make!
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I’ve never made homemade chocolate truffles before, but I came across a recipe for them in one of my cookbooks and just had to try them!
Surprisingly, these chocolate truffles were super easy to make! They do take a bit of time because you first need to make a ganache and let it cool, but the actual work of making and assembling is quite simple!
If you love dark chocolate truffles, these would be a fun treat to make, especially with Valentine’s Day coming up! I think you could keep this recipe on hand for any holiday though and mix up the toppings. Get creative with them!
So, let’s learn how to make extra dark chocolate truffles from scratch!
How to Make Extra Dark Chocolate Truffles from Scratch
The great thing about these chocolate truffles is that there are minimal ingredients required, and you likely have most of them in your kitchen already! Here’s what you’ll need:
- 24 oz. of chocolate chips – I like using the dark chocolate chips from Ghirardelli, but feel free to use any of your favorites!
- Heavy cream
- Vanilla extract
- Almond extract (you can leave this out if you don’t like the taste)
- Toppings! I used sprinkles, ground walnuts, coconut, and cocoa powder
Instructions
Melt the chocolate. In a saucepan over low heat, place the chocolate chips, cream, vanilla, and almond extract. Stir constantly until the chocolate is fully melted and appears shiny.
Cool. Put melted chocolate in a large dish and cool at room temperature for 1 hour. Place in the refrigerator for faster cooling
Roll out truffles. Once the chocolate is pliable yet firm (able to be scooped out but maintain its shape), scoop out portions of chocolate using a 1 tablespoon cookie scoop. Roll into a ball in your hands. This will make the chocolate sticky and warm, so you can now roll in any of your toppings to make them stick!
See? Super easy! Chocolate truffles should be stored in the refrigerator until the chocoholic in you can’t take it anymore. Then serve!
A Few Tips
- Be sure to melt your chocolate over LOW heat. Don’t turn up the heat to melt the chips faster. If the cream becomes too hot, it will cause the chocolate to become gritty and greasy! The melting part took me about 30 minutes, so be patient. Trust me, it’s worth it!
- If your truffles get too firm as you’re rolling them out and your toppings won’t stick, simply re-roll in your hands until they become sticky and a bit warm! This will help your toppings stay on.
- You can certainly use a small spoon to scoop out the truffle mixture, but I like using a 1 tablespoon scoop to make all of them look uniform! It looks so pretty when they are all the same size.
These dark chocolate truffles would be adorable in a little heart-shaped box for Valentine’s Day or in a cute tin for Mother’s Day, Father’s Day, Anniversaries, Christmas… really any holiday or special occasion! I love how versatile these are and I hope you do too! Happy baking!
More Valentine’s Day Recipes
- Peanut Butter Sheet Cake with Dark Chocolate Frosting
- Double Dark Chocolate Cupcakes
- Salted Dark Chocolate Tart
- Double Chocolate Chip Bundt Cake
I hope that you enjoy making these extra dark chocolate truffles! If you make these truffles or any of my other fun Valentine’s Day recipes above, be sure to tag me in your photos on Instagram or use #bucketsofyum in your photos! I love to see what you are baking.
Extra Dark Chocolate Truffles
Ingredients
- 24 oz good-quality dark chocolate chips (I like the Ghirardelli 60% cocoa chips)
- 1½ cups heavy cream
- 2 tbsp vanilla extract
- 2 tbsp almond extract (optional to leave out if you don't like the taste!)
- toppings (sprinkles, nuts, coconut, cocoa powder, etc.)
Instructions
- In a medium saucepan over low heat, place the chocolate chips, cream, vanilla, and almond extract. Stir frequently until chocolate is melted and looks shiny.
- Place melted chocolate in a large bowl and set aside to cool at room temperature for about 1 hour. You can also place the bowl in the refrigerator to speed up the process.
- When the chocolate is pliable yet firm (able to be scooped out and still maintain its shape), scoop out 1 tbsp. full of the chocolate mixture and shape into balls by rolling in your hands.
- While truffles are still sticky from shaping in your hands, roll in various toppings.
Notes
- Refrigerate truffles until ready to eat
- Be sure to melt your chocolate over LOW heat. Don’t turn up the heat to melt the chips faster. If the cream becomes too hot, it will cause the chocolate to become gritty and greasy! The melting part took me about 30 minutes, so be patient. Trust me, it’s worth it!
- If your truffles get too firm as you’re rolling them out and your toppings won’t stick, simply re-roll in your hands until they become sticky and a bit warm! This will help your toppings stay on.
- You can certainly use a small spoon to scoop out the truffle mixture, but I like using a 1 tablespoon scoop to make all of them look uniform! It looks so pretty when they are all the same size.