19 Easy Dark Chocolate Truffle Recipe Solutions for Quick Desserts

A lot of people will agree that the taste of dark chocolate is thicker, richer and more decadent compared to regular chocolate. This is why it’s absolutely surprising to discover that dark chocolates are actually healthier than regular chocolates. It has anti-oxidant qualities and if consumed moderately, it can do wonders for your blood pressure, concentration and endurance.

Now if that doesn’t give you more reasons to eat dark chocolate, I don’t know what will! And what better way to ensure that you get your daily dose of dark chocolate than to make decadent, bite-sized dark chocolate truffles with it. A couple of dark chocolate truffles a day is not only beneficial health-wise, it’s also a great way to indulge yourself after a stressful day.

Today we give you 19 dark chocolate truffle recipes that are not only deliciously sinful, they’re also very easy to make. We have everything from the classic dark chocolate truffle recipe, to unique combinations like dark chocolate with chili or matcha.

I have to say, any dark chocolate truffles with sea salt recipe would always be the best in my opinion. I love sweets as much as the next person, but too much sweetness makes me lose interest quickly. However, take the sweetness of the vanilla filling plus the bittersweet taste of dark chocolate and the additional kick that sea salt gives is the perfect combination.

Then again, that’s only my opinion. Which one is your favorite? If you’re not too sure about the answer, don’t worry about it. All it means is that you have to try out all 19 recipes and let your palate decide which recipe is the best for you!

1. Easy Peasy Dark Chocolate Truffles Recipe

This easy dark chocolate truffles recipe is not only the most simple recipe to make, but it also serves as a basic template for the more complicated dark chocolate truffle recipes out there. As long as you know how to make this, making all other truffle recipes is a breeze.

Prep Time: 15 minutes

Cooking Time: NA

Level of Difficulty: 1

dark chocolate truffles recipe

source: http://www.callmepmc.com/best-dark-chocolate-truffles-recipe/

Ingredients:

  • 16 ounces of semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 12 ounces of dark chocolate candy melts

Procedure:

1. Put the semi-sweet chocolate chips in a medium-sized heat-safe glass bowl.

2. Pour the heavy whipping cream into a saucepan over medium heat. Take it off the fire just as it starts to boil.

3. Pour the hot cream over the chocolate chips. Let it sit for a minute or two, then start stirring until the chocolate is thoroughly melted.

4. Chill in the fridge for a few hours. You may even do it overnight.

5. While waiting for the chocolate to harden, take your candy melts and place them in a double boiler. Heat until the chocolate has fully melted.

6. Once the chocolate ganache is firm, use a spoon or a small scoop to shape the ganache into balls.

7. Take a cookie sheet and line it with wax paper. Take your ganache balls and dip them into the melted candy chocolate and then place them on the cookie sheet.

8. Once you place it on the cookie sheet, sprinkle it with coconut shavings, chopped nuts or cocoa powder.

This recipe makes 30-40 truffles depending on how large the balls are. You can use any toppings aside from the ones mentioned above. You can use icing sugar, crushed candies or even white chocolate streaks.

2. Dark Chocolate Strawberry Cashew Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of Difficulty: 2

dark chocolate truffle recipes

source: http://www.paleorunningmomma.com/strawberry-cashew-truffles-paleo-vegan/

Ingredients:

  • 2 cups strawberries, defrosted
  • ⅔ cup of creamy cashew butter
  • ⅓ cup tapioca flour
  • 2 tablespoons pure maple syrup
  • ½ teaspoons pure vanilla extract
  • 2 Tbsp + 1-2 tsp organic coconut flour
  • 1 ½ cups dairy-free dark chocolate chips
  • 2 teaspoons organic coconut oil

Procedure:

1. Take your defrosted strawberries, squeeze out all the water and mash it.

2. Blend together the cashew butter, strawberries, vanilla, maple syrup, tapioca flour and 2 tablespoons of the coconut flour in a food processor or blender until its consistency is similar to a thick paste. Scrape the entire mixture off the food processor and pour into a bowl.

3. Place the bowl in the freezer and allow the mixture to firm for around 10 minutes.

4. While you’re waiting for the mixture to firm, you can make the chocolate coating by melting the chocolate chips in a double boiler. Add the coconut oil slowly while stirring continuously. Once the chocolate is mostly melted, turn the fire off. Continue stirring until smooth.

5. Remove the filling mixture from the freezer and add 1-2 more teaspoons of coconut flour. The consistency of the mixture should be thick and somewhat sticky by now. This makes it easier to shape the filling.

6. Rub coconut oil all over your hands to prevent the filling mixture from sticking to it.

7. Line a cookie sheet with parchment or wax paper

8. Use a scoop or spoon and scoop tablespoon-sized balls. Roll them gently in your palms and then dip them in chocolate with a spoon or fork. Roll them around the melted chocolate to thoroughly coat it, and then place them on the cookie sheet.

9. Do this until you use up the mixture. If you don’t want to use the entire mixture, you can just pop the bowl back into the fridge until you want to make more.

10. Take your truffle-filled cookie sheet and place it in the fridge for 30 minutes to harden the chocolate coating. You can keep them in the fridge if you don’t want to consume them immediately.

The recipe makes 16 to 18 truffles. The ingredients for this recipe are all paleo and vegan-friendly. If you don’t have any dietary restrictions, you can use the normal versions of the ingredients listed here. For example, instead of dairy-free dark chocolate chips, you can use ordinary dark chocolate chips or bars.

3. Dark Chocolate Almond Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of Difficulty: 2

dark chocolate truffles with sea salt recipe

source: http://sallysbakingaddiction.com/2016/02/12/healthy-dark-chocolate-almond-truffles/

Ingredients:

  • 14 Medjool dates
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/2 cup whole almonds
  • 1/2 cup sunflower seeds
  • 8 ounces semi-sweet or bittersweet chocolate for dipping
  • 1/4 teaspoon salt

Procedure:

1. Soak the dates in warm water for about 10 minutes.

2. Line a large cookie sheet with wax or parchment paper. Set aside.

3. Put the cocoa powder, pitted dates, sunflower seeds, almonds, vanilla extract and salt into a food processor. Pulse in 5-second intervals until the mixture turns into a moist dough. This usually happens after a minute or two of blending.

4. Once the dough is thick and sticky, scoop out roughly one tablespoon of dough. Using your hands, roll it into a smooth ball. Place the ball on the wax paper-lined cookie sheet. Repeat the same process with the remaining dough. Set aside.

5. Melt the chocolate in the microwave. Put the chocolate in a medium-sized heat-safe bowl. Pop the bowl in the microwave in 30-second increments, stirring the chocolate after each increment until it is completely smooth and melted. Set aside for a couple of minutes.

6. Use a fork to dip each ball in the melted chocolate. Roll the ball around gently to cover it completely with chocolate. Lift the fork and let the excess chocolate drip down before placing the truffle on the baking sheet. Repeat this step for all balls.

7. Refrigerate for about 30 minutes until the chocolate has set.

The recipe yields around 20 truffles. If you don’t want to use sunflower seeds, you can swap them for even more almonds!

4.Whiskey Dark Chocolate Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 2

recipe for dark chocolate truffles

source: http://www.gimmesomeoven.com/5-ingredient-whiskey-dark-chocolate-truffles/

Ingredients:

  • 1 pound dark chocolate chips
  • 1/3 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 1/3 cup of your favorite whiskey
  • 1 teaspoon sea salt
  • Cocoa powder or candy sprinkles (coating)

Procedure:

1. Heat the chocolate chips, heavy cream and butter in a saucepan over medium heat.

2. Stir the mixture frequently, making sure that the chocolate melts completely, giving the mixture a smooth consistency.

3. Add the sea salt and whiskey and whisk until the mixture is smooth.

4. Put the mixture in a bowl and refrigerate it for 2-3 hours to set the chocolate.

5. Remove the bowl from the refrigerator.

6. Using a small cookie scoop or spoon, shape the truffles into small balls by rolling them between your palms carefully.

7. Dip each ball into a plate of cocoa powder to coat it.

8. Place the ball in a serving container of your choice.

9. Repeat the last few steps until you use up the entire mixture.

10. Store your truffles inside the freezer, only thawing them out when you’re about to serve them.

This recipe makes approximately 36 truffles. They last for around 1 week if refrigerated properly. If you don’t want to melt the chocolate on the stovetop, you can also put the ingredients together in a heat-safe bowl and pulse it repeatedly in your microwave, in 30-second increments, stirring it after each increment, and then repeating the process until the chocolate has melted completely and the mixture is thoroughly blended.

5. Dark Chocolate Avocado Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Dark Chocolate Avocado

source: http://www.yummyhealthyeasy.com/2015/01/avocado-truffle-chocolates-recipe.html#_a5y_p=3257226

Ingredients:

  • 1 ripe avocado
  • ¾ cup dark chocolate
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • cocoa powder

Procedure:

1.  Melt the dark chocolate using a double boiler. You can also use a microwave to melt the chocolate. Just put the chocolate in a heat-safe bowl, and pop it into the microwave in 30-second increments. Take the bowl out after 30 seconds, stir it for a bit, and then pop it back in for 30 more seconds. Repeat this process until the chocolate is thoroughly melted.

2. In another bowl, scoop out all the avocado, separating it from the skin and core. Mash the avocado until the large, noticeable lumps disappear.

3. Once your melted chocolate is smooth in consistency, add the chocolate into the bowl with the mashed avocado and mix thoroughly. Stir in the vanilla extract and cinnamon.

4. Keep mixing the ingredients until the consistency is even and there are no lumps left. Put in fridge for about 30 minutes.

5. After the chocolate has hardened somewhat, use a spoon and scoop the ganache into small balls and roll them between your palms to smooth out the rough edges.

6. Dip each ball in a bowl of cocoa powder.

7. Serve immediately or place the truffles in an airtight container and pop it in the freezer until you’re ready to serve them.

The recipe yields a dozen truffles. Each truffle contains less than 100 calories, and the combination of dark chocolate and avocado filling makes it a fairly healthy alternative to regular truffles.

6. Dark Chocolate Pumpkin Spice Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Dark Chocolate Pumpkin Spice Truffles

source: http://sallysbakingaddiction.com/2015/10/05/how-to-make-pumpkin-spice-truffles/

Ingredients:

  • 2 ounces softened cream cheese
  • 2 tablespoons confectioners' sugar
  • 1/3 cup pureed pumpkin
  • 175 grams graham cracker crumbs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 4 ounces white chocolate
  • 10 ounces dark chocolate

Procedure:

1. Cut the softened cream cheese into smaller cubes and place it in a food processor.

2. Add the sugar and pulse until the cream cheese is nice and creamy.

3. Add the pureed pumpkin and continue mixing until thoroughly combined.

4. In a double boiler, break off the white chocolate into smaller pieces and heat until the chocolate is completely melted without any lumps.

5. Go back to your food processor and stir in the pumpkin pie spice, graham cracker crumbs, melted white chocolate and cinnamon.

6. Continue pulsing the food processor for a couple of minutes. The mixture should have a thick and soft consistency.

7. Cover the mixture tightly and chill inside the fridge for 1 hour. You can also chill them overnight. Do not skip this step, even if you need to make the truffles immediately.

8. Line a large cookie sheet with parchment or wax paper. Use more cookie sheets if you plan on making a lot of truffles. Set aside.

9. Use a spoon and scoop out around 1 teaspoon of the mixture. Roll the mixture between your palms to shape it into a ball, and put them on the cookie sheet. Repeat the procedure for the rest of the mixture. Chill the balls in the fridge while you’re melting the chocolate coating.

10. Start melting the dark chocolate for the coating. You can place the dark chocolate in a heat-safe bowl and pop it into the microwave for 30 seconds. Take the bowl out and stir for a bit before placing it back into the microwave for another 30 seconds. Keep repeating this step until the dark chocolate is completely melted. Let the chocolate cool slightly for 5 minutes.

11. You can also melt the chocolates using a double boiler.

12. Remove the cookie sheet from the refrigerator. Dip each ball in the melted dark chocolate with a fork, turning them carefully to coat the ball thoroughly. Allow the excess chocolate to drip down to the bowl before placing the ball back on the cookie sheet. Repeat this step for all truffles.

13. Sprinkle graham cracker crumbs on top of the truffles if you want.

14. Allow the dark chocolate to set before storing the truffles in the freezer. Thaw them out around 30 minutes before serving them.

The recipe yields around 35 truffles. These truffles can last for a maximum of 2 months inside the freezer.

7. Dark Chocolate Key Lime Pie Truffles

Prep Time: 1 hour

Cooking Time: 15 minutes

Level of Difficulty: 3

dark chocolate truffles recipe

source: http://sallysbakingaddiction.com/2015/03/03/dark-chocolate-key-lime-pie-truffles/

Ingredients:

  • 3/4 cup heavy cream
  • 14 ounces white chocolate
  • zest of 2 limes
  • 1 tablespoon fresh lime juice
  • 2 tablespoons softened unsalted butter
  • 1/2 teaspoon pumpkin pie spice
  • 4 ounces white chocolate
  • 10 ounces dark chocolate
  • 18 ounces bittersweet dark chocolate
  • 2. 4 ounces white chocolate (topping)

Procedure:

1. Heat the heavy cream and zest of lime in a saucepan over medium heat. Mix carefully to blend the two ingredients together.

2. Just before the mixture begins to boil, turn the heat off and allow it to cool for 30 minutes. This gives the cream enough time to absorb the flavor of the lime.

3. Break off the white chocolate bars into smaller pieces (you may also use white chocolate chips) and place it in a heat-safe bowl. Add the butter and lime juice. Set aside without mixing the ingredients.

4. Once 30 minutes has elapsed, place the saucepan back on the stovetop and continue heating it. Again, remove from the heat before it starts to boil. Go back to your heat-safe bowl with the white chocolate and put a sieve on top of the bowl. Take your saucepan and pour it into the sieve. This achieves two things: it gets rid of the lime zest and adds the almost boiling heavy cream to the heat-safe bowl slowly.

5. Start stirring the white chocolate mixture using a rubber spatula gently, with fluid, circular motions.

6. Once the white chocolate is completely melted with a smooth consistency, place a plastic wrap over the bowl and then gently press down until the plastic is touching the surface of the mixture.

7. Let the bowl sit at room temperature for around an hour, before transferring it to the refrigerator for 5-6 hours. You can also refrigerate it overnight.

8. You’ll know the ganache is ready for the next step by testing its texture. It should be somewhat smooth but retains its shape when molded.

9. Line two cookie sheets with wax or parchment paper. Set aside.

10. Scoop out 1 teaspoon of ganache filling with a spoon or melon baller and roll it between your palms to make a ball. Place the ball on the cookie sheet. Repeat this process for the remaining ganache. Refrigerate the truffles to set the truffle shape.

11. Place the dark, bittersweet chocolate in a heat-safe bowl. Pop it in the microwave in 30-second increments, stirring after every increment until the chocolate is completely smooth and melted.

12. Allow the chocolate to sit for 5 minutes, slightly cooling it before dipping.

13. Remove the cookie sheet from the refrigerator and carefully dip each ball into the melted dark chocolate. You can use a fork, spoon or a toothpick to do this. Ensure that the ball is thoroughly coated with chocolate before lifting it. Allow the excess chocolate to drip back into the bowl before you move the truffle back to the cookie sheet.

14. If you want, you can also melt white chocolate using the same method as the dark chocolate. Take a fork and carefully drizzle melted white chocolate over each truffle in thin streaks.

15. Let the truffles sit at room temperature to set the chocolate.

16. Once the chocolate coating has set, place the truffles in your preferred container and store inside the freezer.

This recipe makes around 60 truffles. If you want to take your truffles to the next level, you can use one to two drops of green food dye on the ganache filling to give it a light, minty green color, similar to that of a lime.

8. Dark Chocolate Oreo Truffles

Prep Time: 20 minutes

Cooking Time: N/A

Level of Difficulty: 1

dark chocolate truffle recipes

source: http://sarahsbakestudio.com/death-chocolate-oreo-truffles/

Ingredients:

  • Chocolate Creme Oreo Cookies (Oreos with chocolate filling)
  • 8 ounces softened cream cheese
  • mini milk chocolate chips
  • 2 cups dark chocolate melting wafers
  • 2 tablespoons paramount crystals (optional)

Procedure:

1. Line a cookie sheet with parchment or wax paper. Set aside.

2. Place the Oreo cookies in a food processor. Pulse repeatedly until the Oreos are completely crushed.

3. Slice the cream cheese into smaller cubes and add to the crushed Oreos. Pulse for another 2-3 more minutes until the crushed Oreos and cream cheese are thoroughly mixed.

4. Use a small scoop or spoon and take 2 teaspoons worth of the mixture. Shape it into balls and place each ball onto the cookie sheet. Repeat the same step for the remaining Oreo mixture.

5. Chill in the fridge for around 30 minutes.

6. While waiting for the Oreo mixture to chill, take a heat-safe bowl and add the chocolate melting wafers and paramount crystal. Pop the bowl into the microwave for 30 seconds before removing it and stirring slowly. Repeat this step until the chocolate is completely melted.

7. Take the cookie sheet from the fridge and dip each truffle into the melted chocolate with a toothpick or fork.

8. Tap it lightly to remove any excess chocolate before placing the truffle back onto the wax paper. Immediately sprinkle mini chocolate chips on top.

9. Let the truffles sit until the chocolate hardens.

10. Serve immediately or store inside a container of your choice and place it in the freezer.

This recipe yields around 36 truffles. The paramount crystal is completely optional and you can make do without it. Paramount crystals, when mixed with melting chocolate, give it a smooth sheen that makes the chocolate look richer and of higher quality.

9. Baileys Salted Caramel Dark Chocolate Truffles

Prep Time: 30 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Ingredients:

  • 1 cup milk chocolate chips
  • 1/4 cup unsalted butter
  • 2⅓ tablespoons Baileys Salted Caramel Irish Cream
  • 1⅔ cups dark chocolate for melting
  • Sea salt flakes

Procedure:

1. Melt the milk chocolate chips over a double boiler, and stir constantly until the chocolate is completely melted.

2.  Add butter into the bowl of melted chocolate and whisk the two ingredients together until you get a smooth, creamy consistency.

3. Add Baileys Irish cream and mix until combined thoroughly.

4. Allow the mixture to set and the chocolate to harden enough for shaping.

5. While you’re waiting for the chocolate to set, you can start melting the dipping chocolate. Break off your dark chocolate bars into smaller pieces (you can also use dark chocolate chips) and heat it using a double boiler.

6. Frequently stir the chocolate until it’s completely melted.

7. Let the melted dark chocolate cool for around 5 minutes or until it’s only slightly warm.

8. Line a cookie sheet with wax paper. Set aside.

9. It’s now time to shape your ganache. Use a spoon and scoop out some of the ganache. Shape it into balls and dip it in the melted dark chocolate.

10. Ensure that the ball is thoroughly coated with dark chocolate. Allow the excess chocolate to drip off before placing the truffle on the cookie sheet. Repeat until you’ve used up all the ganache.

11. Sprinkle with bits of sea salt flakes or any other topping. Leave the truffles to dry at room temperature.

12. Transfer the truffles to your preferred container and store it in the freezer until you are ready to serve it.

This truffle recipe makes around 30-40 truffles, depending on how large the balls are.

10. Spiked Dark Chocolate and Orange Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

recipe for dark chocolate truffles

source: http://www.nudefoodhero.com/boozy-dark-chocolate-orange-truffles/

Ingredients:

  • 16 ounces of dark chocolate
  • 2 ounces unsalted butter
  • ⅓ cup heavy whipping cream
  • ⅓ cup Cointreau
  • 1/4 cup fresh orange juice
  • Cacao powder (coating)

Procedure:

1. Melt the dark chocolate in a heat-proof bowl over a double boiler. Stir constantly until the chocolate is completely melted and smooth.

2. Slice the unsalted butter into four cubes and add to the dark chocolate. Stir in the whipping cream, Cointreau and orange juice. Blend all the ingredients together until everything is thoroughly mixed.

3. Place the bowl in the fridge to set the mixture. Leave it there for 3 to 6 hours.

4. Remove the bowl from the refrigerator.

5. Using a spoon or melon baller, scoop out around 1-2 teaspoons and shape it into a ball by rolling it between your palms.

6. Dip the ball in a bowl of cacao powder and place it on a plate. Do the same for all balls.

7. Serve immediately, or transfer to an airtight container and store inside the freezer.

The recipe yields around 30-45 truffles. You can use a different orange liqueur for this recipe if you don’t have Cointreau, or if you don’t want alcohol you can do without it completely.

11. Dark Chocolate Coconut Truffles

Prep Time: 20 minutes

Cooking Time: 5 minutes

Level of Difficulty: 2

easy dark chocolate truffles recipe

source: http://pinchofyum.com/dark-chocolate-coconut-bites

Ingredients:

  • 2 cups of desiccated coconut
  • 5 tablespoons coconut oil
  • 4 tablespoons maple syrup or honey
  • 1 teaspoon vanilla
  • 4 ounces of dark chocolate chips or bars for melting

Procedure:

1. Place the dessicated coconut in a food processor or blender and pulse until it takes on the consistency of thick and lumpy flour. Pour the mixture in a bowl and stir in the honey or maple syrup, vanilla and coconut oil. Mix until thoroughly combined.

2. Scoop out around a teaspoonful of the mixture and shape it into balls by cupping it in your hands and squeezing it. Place the balls on a cookie sheet lined with wax paper.

3. Leave the cookie sheet inside the fridge for 30 minutes or until the coconut has hardened a bit.

4. While waiting for the coconut to harden, start melting the chocolate for the coating.

5. Melt the chocolate chips by using a double boiler. If you’re using dark chocolate bars, break the bars off into smaller pieces to make it easier to melt.

6. Remove the coconut balls from the fridge. Using two forks, dip the coconut ball in the melted chocolate, moving it around the bowl carefully to ensure that the coconut is thoroughly covered.Lift the ball by placing the fork underneath it, and let the excess chocolate drip back down to the bowl.

7. Gently place the truffle back on the cookie sheet and repeat the previous step for all coconut balls.

8. Allow the chocolate to harden at room temperature. Once the chocolate has set, transfer the coconut truffles into an airtight storage container and store it in the freezer.

This recipe yields 18 truffles. While coconut is an unconventional choice for a ganache, if made properly, coconut truffles are nice and creamy with a tinge of crunch to it.

12. Chocolate Chip Cookie Dough Truffles

Prep Time: 30 minutes

Cooking Time: 10 minutes

Level of Difficulty: 2

dark chocolate truffle recipe

source: http://cakescottage.com/2015/03/19/chocolate-chip-cookie-dough-truffles/

Ingredients:

  • 1 stick softened butter
  • ¾ cup brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla
  • 14 ounces sweetened condensed milk (1 cup)
  • ½ cup finely chopped walnuts or pecans
  • ½ cup semi-sweet chocolate chips
  • 16 ounces dark chocolate chips or bars (coating)

Procedure:

1. Mix butter and sugar with a food processor or electric mixer for around 2 minutes until fluffy and light.

2. Add the sweetened condensed milk, flour, and vanilla until thoroughly incorporated. Add the walnuts and chocolate chips.

3. Cover the bowl with plastic wrap, making sure that the plastic is touching the surface of the mixture. Chill inside the fridge for around one hour. The mixture should be firm enough to shape and mold properly.

4. Using a spoon, scoop out a spoonful of the mixture and shape it into balls by rolling it between your palms. If the mixture is too sticky, put flour on your hands to make it easier for you to shape the dough.

5. Place the balls on a cookie sheet lined with wax paper. Chill inside the fridge again.

6. While you’re waiting for the dough balls to chill, you can start melting the chocolate coating.

7. Use a double boiler to heat your dark chocolate chips. If you’re using chocolate bars, break the bar off into smaller pieces before melting it. Constantly stir the chocolate until thoroughly melted and smooth.

8. Remove the chilled cookie dough from the fridge. Using a fork, dip the balls into the chocolate, coating it thoroughly before placing it back on the cookie sheet. Repeat the same process for all the truffles.

9. Let the cookie dough truffles sit at room temperature until the chocolate sets.

10. Once the chocolate coating has hardened, transfer it to a container of your choice and keep inside your fridge until you’re ready to serve it.

This cookie dough recipe yields around 30-35 truffles. You can use additional toppings if you want, like more chocolate chips, sprinkles or chopped nuts.

13. Dark Chocolate Red Wine Truffles

Prep Time: 20 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

dark chocolate truffle recipes

source: http://www.imperialsugar.com/recipes/desserts/candy/Red-Wine-Chocolate-Truffles

Ingredients:

  • 8 ounces bittersweet dark chocolate
  • 1/2 cup heavy whipping cream
  • 4 tablespoons dry red wine
  • 2 teaspoons confectioner’s sugar
  • 1/4 teaspoon espresso powder
  • 1/2 teaspoon vanilla extract
  • Cocoa powder

Procedure:

1. Break off the chocolate bar into smaller pieces and place them in a mixing bowl that’s heatproof.

2. Heat the whipping cream in a saucepan over medium heat until it boils.

3. Pour the hot cream directly into the bowl with chocolate, mixing the two together until the chocolate has melted completely.

4. Add the wine, vanilla, powdered sugar and espresso powder. Whisk the ingredients together until everything is incorporated thoroughly.

5. Line a cookie sheet with parchment paper and put cocoa powder on a wide plate. using a melon baller, or a spoon, scoop out some of the chocolate and shape it into a ball.

6. Roll the ball around the dish filled with cocoa powder before placing it back on the cookie sheet. Repeat the previous steps for the rest of the ganache.

7. Place all your truffles in an airtight container and pop it inside the freezer. Just thaw the truffles out around 30 minutes before serving them.

This recipe makes 24 truffles. You can use any brand of red wine that you wish, although it’s better to choose high-quality ones for better and richer tasting truffles.

14. Dark Chocolate Raspberry Truffles

Prep Time: 20 minutes

Cooking Time: 5 minutes

Level of Difficulty: 2

dark chocolate truffle recipes

source: http://www.clarescontemplations.com/2015/05/dark-chocolate-raspberry-truffles.html

Ingredients:

  • 5 ounces softened cream cheese
  • 1 1/2 teaspoon raspberry extract
  • 4 cups. powdered sugar
  • Red food dye
  • 10 ounces dark chocolate chips

Procedure:

1. Mash the raspberry extract and cream cheese together. Add the powdered sugar gradually, all the while stirring to incorporate it thoroughly.

2. Add food dye. This is optional, as you don’t need food dye to finish the recipe successfully. It just helps make your truffles look more like raspberries.

3. Once all ingredients are fully incorporated, check to see if they are easy to shape and mold. If they are, proceed to the next step. If not, let it chill in the fridge for around 30 minutes.

4. Take a cookie sheet and line it with wax or parchment paper.

5. Scoop out level tablespoons of the mixture using a spoon or melon baller and shape the mixture into balls. Place the balls on the cookie sheet, and pop it in the freezer for 15 minutes.

6. Take your dark chocolate chips and put them in a double boiler. Heat the chocolate, constantly stirring it, until it melts completely.

7. Take your raspberry balls and dip them one by one in the melted chocolate. Use two forks to nudge it around the bowl to thoroughly coat it in chocolate. Place it back on the cookie sheet.

8. Repeat the previous step for all the raspberry balls.

9. Allow the chocolate to set at room temperature before transferring the truffles to another container.

10. Store the container in the freezer, only thawing out the truffles 30 minutes before serving them.

This raspberry truffle recipe yields around 36-40 truffles. Additionally, you can top each truffle with sprinkles after dipping them in chocolate for a flourish of color.

15. Pecan Pie Dark Chocolate Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

dark chocolate truffles with sea salt recipe

source: http://www.shugarysweets.com/2013/11/pecan-pie-truffles

Ingredients:

  • 2 1/2 cup roasted pecans
  • 3/4 cup light brown sugar
  • 1 cup vanilla wafer cookies
  • 1/3 cup corn syrup
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate candy melts
  • 40 pecan halves

Procedure:

1. Pulse the pecans and vanilla cookies in a food processor until it turns into fine crumbs. Transfer the mixture to a large bowl.

2. Stir in brown sugar, vanilla extract and corn syrup. Mix until the ingredients are fully incorporated.

3. Line a baking sheet with wax paper. Set aside.

4. Using a spoon, scoop out some of the mixture and shape it into balls. Do the same for the remainder of the mixture.

5. Place the baking sheet in the fridge to chill for 30 minutes.

6. While waiting, start melting your chocolate coating. Heat the dark chocolate using a double boiler, constantly stirring until the chocolate is fully melted.

7. With a toothpick, carefully take each truffle and dip it into the melted dark chocolate. Let the excess chocolate drip back down to the bowl before placing the truffle back on the baking sheet. Take a pecan half and place it on top of the finished truffle to cover the hole created by the toothpick.

8. Repeat the previous step for all balls.

9. Let the dark chocolate coating harden at room temperature before transferring the truffles to an airtight container. Store inside the freezer until you are ready to serve them.

This pecan pie recipe yields 36-40 truffles. Truffles stored in an airtight container can last up to 2 weeks.

16. Dark Chocolate Banana Sunflower Butter Truffles

Prep Time: 20 minutes

Cooking Time: 2 minutes

Level of Difficulty: 2

recipe for dark chocolate truffles

source: http://www.paleorunningmomma.com/chocolate-banana-sunflower-butter-truffles-paleo-vegan/#_a5y_p=4848110

Ingredients:

  • 2 small over-ripe bananas
  • ¼ cup and 2-3 tablespoons coconut flour
  • 1 teaspoon pure maple syrup
  • 1 cup dark chocolate chips or melts
  • 2 teaspoons extra virgin coconut oil

Procedure:

1. In a medium-sized bowl, start mashing the bananas until free from lumps.Add the sunflower seed butter and stir the ingredients until thoroughly incorporated.

2. Start adding the coconut flour little by little, while stirring constantly until it forms a somewhat thick and sticky mixture.

3. Place the bowl in the fridge to chill while you melt the chocolate for the coating.

4. Combine the dark chocolate chips with extra virgin coconut oil In a saucepan over low heat while stirring continuously. One the chocolate has fully melted and the consistency is smooth with a slight sheen to it, remove it from the heat and set aside to cool a bit.

5. Remove the mixture from the refrigerator and check its consistency. If it’s still too sticky to handle and shape properly, add a bit more flour.

6. Take a baking sheet and line it with parchment paper. Set aside.

7. Using a spoon, scoop out some of the mixture and shape it into balls. Dip the ball into the melted chocolate with the help of two forks. Ensure that the ball is completely covered in chocolate before placing it back on the baking sheet. Repeat this procedure until you use up all of the mixture.

8. If you have leftover melted chocolate, you can use a fork to drizzle more chocolate on top of the truffles.

9. Let the truffles chill at room temperature until the chocolate coating has set.

10. Transfer to an airtight container and store in the freezer until you’re ready to serve them.

This dark chocolate banana truffle recipe makes around 16 truffles. This recipe is paleo and vegan-friendly, just make sure to use a non-dairy dark chocolate brand if you have any dietary restrictions.

17. Dark Chocolate Matcha Truffles

Prep Time: 20 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

easy dark chocolate truffles recipe

source: http://www.healthyseasonalrecipes.com/dark-chocolate-matcha-truffles/

Ingredients:

  • 12 ounces dark chocolate chips
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon matcha powder
  • unsalted chopped pistachios

Procedure:

1. Place the dark chocolate chips and vanilla extract in heat-proof bowl. Set aside without mixing.

2. In a small saucepan, heat the heavy cream over medium heat, constantly stirring the cream until the edges start simmering.

3. Take the saucepan off the heat and pour it over the dark chocolate. Stir until the chocolate has fully melted.

4. Stir in a half teaspoon matcha powder. Mix until the ingredients are incorporated fully.

5. Chill inside the fridge until the mixture is firm. (from 2 hours to overnight)

6. Finely chop the pistachios and place them in a bowl. Add some leftover matcha powder.

7. Remove the mixture from the fridge. Using a spoon, scoop out 1 tablespoon portions and roll them into balls. Dip the balls in the matcha and pistachio and place them in any container of your choice.

8. Store the matcha truffles inside the fridge until ready to serve.

This matcha truffle recipe makes 24 truffles. The matcha not only adds a unique flavor to the world of truffles, but it has several health benefits to boot!

18. Dark Chocolate Chili Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

dark chocolate truffle recipe

source: http://www.mykitchenintherockies.com/2012/07/17/dark-chocolate-chili-truffles-and-a-visit-to-ouray-colorado/

Ingredients:

  • 18 ounces dark chocolate chips
  • 2 ounces heavy cream
  • 1 teaspoon chilli powder
  • ¼ cup unsalted butter

Procedure:

1. In a small saucepan, bring the heavy cream and chilli powder to a boil. Add 12 ounces of dark chocolate chips little by little as you stir, allowing it to melt properly.

2. Once the chocolate is somewhat melted, add the butter. Stir again until the chocolate has completely melted.

3. Take a rectangular baking dish and coat the sides with butter. Pour the melted chocolate mixture in the baking dish and leave it to set for about 6 hours.

4. Once the chocolate in the baking dish has set, it’s now time to start melting the remaining chocolate to be used as coating.

5. Put the last 6 ounces of dark chocolate in a double boiler. Heat the chocolate while stirring constantly until the chocolate has melted completely.

6. Line a flat baking sheet with wax paper. Set aside.

7. Go back to baking dish and cut the set chocolate into small squares. Take each square and roll them between your palms to create a ball. Dip the ball into the melted chocolate using two forks, making sure to coat it thoroughly.

8. Place the completed truffle on the baking sheet. Repeat the previous step until you’ve used up all the ganache.

9. Allow the chocolate truffles to set at room temperature before storing them inside the refrigerator in an airtight container.

This dark chocolate chili truffle recipe yields around 30 truffles. This recipe for dark chocolate truffles is definitely an acquired taste, but dark chocolates with chili make for a unique and interesting combination.

19. Dark Chocolate Peanut Butter Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

dark chocolate truffles recipe

source: http://www.ohsweetbasil.com/chocolate-peanut-butter-truffles.html

Ingredients:

  • 2 ounces softened cream cheese
  • ⅓ cup + 1 tablespoon creamy peanut butter
  • 1 cup of confectioners' sugar
  • ½ teaspoon vanilla extract
  • 2 cups dark chocolate chips
  • ¼ cup chopped roasted peanuts

Procedure:

1. In a food processor, combine the cream cheese, sugar, peanut butter and vanilla extract together until thoroughly combined.

2. Taking a baking sheet and line it with wax paper. Set aside.

3. Mold the mixture into ½ - ¾ inch balls with the help of a spoon or melon baller. Place the balls on the baking sheet. Cover it loosely with plastic wrap, and keep inside the freezer for 30 minutes.

4. Start melting the dark chocolate chips using a double boiler. Stir until the chocolate has completely melted.

5. Remove the chilled truffles and dip them one by one into the melted chocolate, ensuring that each ball is thoroughly coated before putting it back on the baking sheet. Sprinkle chopped peanuts on top

6. Allow the chocolate coating to set at room temperature before storing them in an airtight container inside the freezer.

This peanut butter truffle recipe yields 16-20 truffles. You can use whatever nuts you want as an alternative.

Conclusion

So there you have it - 19 of the most decadent dark chocolate truffle recipes around. Each dark chocolate truffles recipe included in this list is guaranteed delicious and healthier than most chocolate desserts out there.

Each dark chocolate truffle recipe is a breeze to make - the difference is in the ingredients you use. If you have the money for it, use the best chocolate brands like Lindt or Ghirardelli to make professional-grade chocolate truffles. Also, if your chocolate coating is looking a bit too dull, a small amount of paramount crystals, kernel oil or extra virgin olive oil will give it a nice, smooth sheen.

So what are you waiting for? Each recipe only requires an average of 3-5 ingredients that are readily available everywhere. Give your local convenience store a visit and you’re only an hour or two away from creating your personal, daily dark chocolate truffle stash!

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