dark chocolate truffles

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5 from 1 review

These dark chocolate truffles are rich, fudgy, ultra-smooth and melt in your mouth like no truffle has before. A luscious bite of chocolate!

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 30
  • Category: Chocolate
  • Method: Stove
  • Cuisine: American
  • Diet: Gluten Free


  • 1 lb high-quality semisweet chocolate (50- 60% cacao), coarsely chopped
  • 10 tbsp unsalted butter, cubed
  • 2 large egg yolks, at room temperature
  • 1/8 tsp fine sea salt
  • 1/2 cup unsweetened cocoa powder (Dutch-processed if possible), plus more if needed


  1. Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Don’t let the water touch the bottom of the bowl. Heat until melted and smooth, stirring occasionally, then transfer to a food processor. Save the water in the double boiler.
  2. Place egg yolks and salt in a medium heatproof bowl and whisk smooth. Return pot of water to a boil, then gradually whisk in 1/2 cup of water, starting very slowly at first to prevent cooking the yolks. Strain yolks through a fine mesh sieve into the food processor.
  3. Process for a few seconds, scrape the bowl, and process again for about 30 seconds or until mixture is smooth, shiny and pudding-like. Transfer mixture into a loaf pan or baking dish and smooth the surface. Alternatively, if you prefer to cut the truffles into squares, use an 8x8 baking dish and line it completely with foil before pouring in the chocolate mixture. Let cool 10 minutes, then cover and refrigerate until firm, at least 2 hours.
  4. If scooping and rolling the truffles, let the truffle mix soften to cool room temperature, 30- 45 minutes. Use a tablespoon to scoop out a truffle-size portion of chocolate and place it on a parchment paper-lined baking sheet. Continue scooping out all the truffles; you should get about 30. To shape into balls, dip one edge in a bowl of cocoa powder. Roll the truffle in your hands until round and smooth. Dip and toss truffle in the cocoa cowl to coat completely. Repeat rolling and coating remaining truffles.
  5. Alternatively, to cut into squares, use the foil lining to remove truffle block from pan. Invert it onto a cutting board and peel off foil. Cut into 1-inch squares and toss around in cocoa powder to coat.


Recipe from Alice Medrich

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.