No Cook Chocolate Truffle Recipe: For When You Want the Treat Without The Sweat

They say that food tastes a hundred times better when you worked hard to make it.

But then, why would you need to go through a lot of trouble if you can create mouth watering chocolate truffles without breaking a sweat!

And we mean that both figuratively and literally, because there’s no heat involved in any of the recipes we’re showcasing in today’s post.

So for those of you who dread using your stovetop, oven or microwave, this recipe list is like a gift from the gods. And the resulting chocolate truffles are just as delectable and to die for as their “cooked” counterparts, so you can spend less time preparing and more time eating them!

Benefits of No-Cook Chocolate Truffles

So why should you go for no-cook chocolate truffles? Well, why not? You don’t need a reason to make delicious and effortless chocolate truffles. However, if you do need a bit of convincing, check out these stellar reasons why you should go for it!

Procedure:

1. Using an electric mixer, blend together the butter, salt and sugar at medium speed until the mixture has a fluffy and pale consistency.

2. Stir in the cocoa powder and vanilla. Continue mixing until all the ingredients are thoroughly combined.

3. Grind the oats using a grinder or a food processor before adding it to the rest of the mixture.

4. Blend all the ingredients together to make sure the oats are thoroughly incorporated.

5. Refrigerate the mixture for 1-2 hours or until the mixture becomes firm enough to shape.

6. Remove the mixture from the refrigerator. Using a spoon or melon baller, take dollops of the mixture and shape it into 1-inch balls. You should end up with 30 to 36 balls.

7. Roll each truffle in shredded coconut, ensuring an even coverage.

8. Place the finished truffles in an airtight container. Keep refrigerated until ready to serve.

This recipe yields 30-36 truffles. While this may not look like a classic recipe with so many ingredients, this is another way to recreate the classic taste of chocolate truffles without using any melted chocolate in the recipe.

2. Raspberry Chocolate Truffles

Procedure:

1. Combine the raspberries, dates and water using a food processor. Pulse until the dates and raspberries are mashed well.

2. Add the coconut oil and vanilla. Mix until smooth.

3. Fold in the cocoa powder. Combine until all ingredients are thoroughly incorporated.

4. Transfer the mixture to a glass bowl and place inside the refrigerator for at least an hour, or until the mixture is firm enough to shape..

5. Prepare the remaining cocoa powder for dusting on a plate or shallow bowl. Set aside.

6. Remove the mixture from the fridge. Using a spoon, scoop out dollops of the mixture and shape into 1-inch balls. Roll the truffles in cocoa powder.

7. Place the truffles in an airtight container and keep refrigerated until ready to serve.

This recipe yields 12 truffles. For a crunchier result, you can use chopped walnuts or shredded coconut instead of cocoa powder.

3. Chocolate Cinnamon Truffles

Procedure:

1. In a food processor, put together the almonds, pecans, and cocoa powder. Pulse until the mixture has the consistency of loose crumbs.

2. Add the dates. Continue pulsing until the mixture becomes a thick paste.

3. Transfer the mixture to a glass bowl. Stir in the vanilla extract and cinnamon. Knead the mixture using your hands until all the ingredients are thoroughly incorporated.

4. Using your hands, divide the mixture into 10 small portions and shape each portion into balls.

5. Roll each truffle in cocoa powder, coating it evenly.

6. Place the finished truffles in an airtight container and store it inside the refrigerator.

This recipe yields 10 truffles. You can also use shredded coconut instead of cocoa powder as a topping. Alternatively, a mixture of cocoa powder and cinnamon powder is also a good topping option.

4. Chocolate Avocado Truffles

Procedure:

1. Using a fork, mash your avocado until creamy and smooth. Set aside.

2. In a mixing bowl, mix the butter and cocoa powder together until both ingredients are fully incorporated and free of lumps.

3. Add the mashed avocado, vanilla, salt and sugar. Mix until smooth.

4. Refrigerate the mixture for at least 1 hour or until it’s firm enough to shape.

5. Remove the mixture from the fridge. Take spoonfuls of the mixture and shape into ¾ inch balls.

6. Roll each ball in cocoa powder, coating it evenly.

7. Place all truffles in an airtight container and keep refrigerated until ready to serve.

This recipe yields 19-20 truffles. If you don’t have Dutch-process cocoa, commercial unsweetened cocoa powder will do. Dutch-processed cocoa is recommended for this recipe because it’s richer and darker, which complements avocados pretty well. If you want to make this healthy recipe even healthier, substitute the cocoa powder dusting for finely chopped almonds.

5. Chocolate Kahlua Truffles

Procedure:

1. In a food processor, blend the heavy cream, butter and cocoa powder together until smooth and creamy.

2. Slowly add the instant coffee and kahlua. Pulse the mixture until you get a thick, creamy consistency.

3. Transfer the mixture into a bowl. Cover the bowl with plastic wrap and refrigerate for 3-4 hours, or until the mixture is firm enough to shape.

4. Remove the mixture from the fridge.

5. Take spoonfuls of the mixture and shape into 1-inch balls. If the mixture is too sticky, dust your hands with cocoa powder to make it less messy.

6. Roll the balls in cocoa powder to coat.

7. Place the finished truffles in an airtight container.

8. Keep refrigerated until ready to serve.

This recipe yields 20 truffles. If you don’t want to use Kahlua or if it isn’t available, you can use similar liqueurs like Bailey's or anything with Irish cream.

6. Peanut Butter and Jelly Chocolate Truffles

Procedure:

1. Using a food processor, combine the currants, oats, dried cranberries, cinnamon, peanut butter, vanilla, and cocoa powder.

2. Pulse until smooth. If the mixture is too dry, you can add warm water as needed to make the mixture creamy, yet firm enough to shape.

3. Place the remaining cocoa powder on a plate. Set aside.

4. If the mixture is not firm enough to shape and mold, you can refrigerate it for 30 minutes to 1 hour.

5. Once the mixture is the proper texture and firmness, take spoonfuls of the mixture and shape into balls roughly around 1 inch in diameter.

6. Roll the balls in cocoa powder, coating them thoroughly.

7. Place the truffles in an airtight container. Keep refrigerated until ready to serve.

This recipe yields 36 truffles. If you don’t like cranberries, you can also use other types of berries like blackberries, strawberries or even raspberries.

7. Spiked Chocolate Truffles

Procedure:

1. In a bowl, combine the powdered sugar, cream cheese, butter and cocoa powder using a handheld mixer on medium speed until the mixture is thick and creamy.

2. Add the whiskey. Beat until all the ingredients are well-combined.

3. Place the mixture inside the refrigerator for 2-3 hours, or until the mixture is firm enough to mold.

4. Remove the mixture from the fridge. Use a spoon to scoop out some of the mixture and shape into 1-inch sized balls. Set aside.

5. Prepare the dusting. You can use cocoa powder, chopped nuts or a combination of both. Place the cocoa powder and chopped nuts on a plate.

6. One by one, roll the truffles in your topping of choice. Place the finished truffles in an airtight container.

6. Keep refrigerated until ready to serve.

This recipe yields 30 truffles. Any type of alcoholic drink works with the recipe. You can also use rum, and even champagne or red wine if you want something more subtle.

8. Chocolate Peppermint Truffles

Procedure:

1. Soak the cashews in hot water for 1-2 hours, or until they soften up considerably.

2. Drain the water from the cashew soak, and transfer the cashews to a food processor or blender.

3. Grind the cashews until you get a thick, creamy consistency.

4. In a large bowl, combine the cocoa powder, honey, and salt. Add the mashed cashew to the mixture. Mix until smooth.

5. Add a few drops of peppermint extract to the mixture. Be sure to test the mixture and adjust the number of drops depending on your tastes.

6. Mix until all the ingredients are well-combined.

7. If the mixture is too soggy, you can refrigerate it until it is firm enough to shape.

8. Using a spoon, scoop out bits of the mixture and shape into balls.

9. Place the candy sprinkles in a plate or shallow bowl. One by one, roll the truffles in candy sprinkles until thoroughly coated.

10. Place all finished truffles in your preferred container.

11. Keep refrigerated until ready to serve.

This recipe yields 12 truffles. Remember to taste the mixture while you’re adding drops of peppermint to make sure it’s not too strong for your taste. You can also use real mint if you don’t like using extracts. For a festive look, nix the cocoa powder coating and go for a peppermint candy topping. Just crush peppermint candy canes and use it for dusting.

9. Parmesan Chocolate Mascarpone Truffles

Procedure:

1. In a bowl, combine the cocoa powder, butter and mascarpone cheese. Mix until smooth and free of lumps.

2. Gently fold in the parmesan cheese until it is thoroughly incorporated with the mixture.

3. Cover the mixture with a plastic wrap and place inside the refrigerator for 2-3 hours.

4. Using a spoon, divide the mixture into several 1-inch balls by shaping it between your palms.

5. Dip the balls in cocoa powder, covering them thoroughly.

6. Store in an airtight container.

7. Keep refrigerated. Allow the truffles to thaw out for 15-30 minutes before serving.

This recipe yields 8-10 truffles. Mascarpone cheese may be more difficult to procure in some areas compared to cream cheese, but if you can find some, it’s worth a try. It tastes so well when combined with cocoa powdered and cheese. If you can’t find mascarpone cheese anywhere, simply take 8 ounces of cream cheese and combine it with ¼ heavy cream and ½ cup sour cream.

10. Chocolate Oreo Truffles

Procedure:

1. Grind the Oreo cookies using a food processor until you get fine crumbs. If you don’t have a food processor, you can place all cookies inside a ziplock bag and bash them with a rolling pin.

2. Transfer the crushed Oreo cookies to a bowl. Add the cream cheese. Using a handheld mixer, combine the two ingredients until thoroughly incorporated and free from traces of cream cheese.

3. Line a baking tray with wax paper.

4. Using a spoon, scoop out dollops of the mixture and form into balls. Place the balls on the baking tray.

5. Refrigerate the Oreo balls for at least 1-2 hours.

6. Prepare some powdered sugar or cocoa powder on a plate for dusting. Set aside.

7. Remove the Oreo balls from the fridge. Roll the balls in powdered sugar or cocoa powder. You can also alternate between the two toppings.

8. Place the finished truffles in an airtight container.

9. Keep refrigerated until ready to serve.

This recipe yields 40 truffles. Oreo cookies with cream cheese is a great alternative for simplified truffle recipes. In fact, if you find any truffle recipe that calls for melted chocolate and heavy cream, you can substitute Oreo cookies and cream cheese with a few minor adjustments.

11. Mocha Latte Truffles

Procedure:

1. Using a food processor, combine the dates, mocha latte mix, cocoa powder, vanilla, water and butter. Pulse until you end up with a thick and creamy mixture.

2. If the mixture is not firm enough to mold, place it inside the refrigerator for 30 minutes to 1 hour.

3. Remove the mixture from the fridge. Using a spoon, take dollops of the mixture and shape into balls.

4. Place the remaining cocoa powder on a plate for dusting. Dip the balls in cocoa powder, coating them thoroughly..

5. Place the finished truffles in an airtight container and keep refrigerated until ready to serve.

This recipe yields 12 truffles. If you can procure real mocha latte or espresso mixes, you can use it instead of a commercial instant mix. Alternatively, there are loads of instant coffee mix flavors in the market and you easily swap the mocha latte flavor for a different one.

12. Chocolate Pecan Pear Truffles

Procedure:

1. Using a food processor, combine the pecans, coconut oil, pear butter, cinnamon, maple syrup, vanilla and cocoa powder together. Pulse the mixture until it is smooth and all the ingredients are thoroughly incorporated.

2. Using a spoon, take small bits of the mixture and shape into 1-inch balls. Roll the truffles between your palms to get that even, smooth ball shape.

3. Prepare the dusting for the truffles. You can have separate plates for cinnamon and cocoa powder, or you can throw the two ingredients together.

4. Roll the truffles in either cinnamon or cocoa powder, or both if you decided to mix the two ingredients.

5. Place the truffles in an airtight container. Keep refrigerated until ready to serve.

This recipe yields 24 truffles. If you don’t have pear butter in your pantry, you can use other fruit butters. You can even make your own fruit butters at home.

13. Chocolate Almond Cheesecake Truffles

Procedure:

1. Finally chop the cocoa almonds in a blender or grinder.

2. Using an electric mixer, combine the cocoa powder, cream cheese, powdered sugar and almond extract. Process until smooth.

3. Add the chopped almond nuts. Continue mixing until the nuts are evenly distributed throughout the mixture.

4. Cover the mixture with plastic wrap and place inside the refrigerator for 30-60 minutes, or until it is firm enough to mold.

5. Take the extra chopped almonds and run them through the blender or grinder for finely chopped almonds that are perfect for dusting.

6. Place the finely chopped almonds in a bowl together with any excess cocoa powder.

7. Remove the mixture from the refrigerator. Using a spoon, take spoonfuls of the mixture and shape into small balls.

8. Dip the balls in the dusting bowl filled with cocoa powder and finely chopped almonds.

9. Place all coated balls in an airtight container.

10. Keep the truffles inside the refrigerator until ready to serve.

This recipe yields 24 truffles. For a healthier recipe, you can replace the powdered sugar with Stevia to lessen the sugar content.

14. No-Cook Brigadeiros

Procedure:

1. Using an electric mixer, combine the condensed milk, cocoa powder and salt. Process until the mixture becomes thick and sticky.

2. Add the vanilla extract and butter. Continue processing until you get a thick and smooth consistency. The mixture should be thick and firm enough to mold. If not, you can place it inside the refrigerator for approximately 2 hours or until it firms up.

3. Remove the mixture from the fridge. Using a spoon, take spoonfuls of the mixture and shape into balls. Set aside.

4. Place the chocolate sprinkles on a plate. Dip the balls in chocolate sprinkles, coating them thoroughly.

5. Transfer the coated truffles to an airtight container. Keep the truffles inside the refrigerator until ready to serve.

This recipe yields 20-24 truffles. If this variation seems familiar to you, it’s because this is a classic Brigadeiro recipe, which is the Brazilian version of the chocolate truffle. Brigadeiros use condensed milk instead of heavy cream and use chocolate or candy sprinkles instead of cocoa powder or melted chocolate.

15. No-Bake Chocolate Macaroons

Procedure:

1. In a medium bowl, mash the banana until free of lumps.

2. Add the vanilla, maple syrup and coconut oil. Mix until smooth.

3. Carefully sift in the cocoa powder. Fold the cocoa powder into the mixture until thoroughly incorporated.

4. Stir in the chia seeds, shredded coconut and pinch of sea salt. Continue mixing all the ingredients until everything is well combined.

5. Take a baking tray and line it with parchment or wax paper. With a scoop or spoon, take dollops of the mixture and shape into balls. Place the truffles in the prepared baking tray.

6. Refrigerate the truffles until firm before serving.

7. You can also store the truffles in an airtight container, which you can then keep inside the freezer until you’re ready to serve them.

This recipe yields 12 macaroons. If you don’t have maple syrup handy, you can always use honey. Just adjust the taste to your preference. Remember to keep the truffles chilled as they soften quickly in room temperature.

Tips and Tricks

Just because you’re making effortless, no-cook chocolate truffles, doesn’t mean you’re going to simply wing it and use whatever ingredients you can grab from the shelf. Since there’s no skill involved with these recipes, it’s the little things you do (or don’t do) that will determine whether your truffles are delectable or deplorable.

Conclusion

Believe me, I know the feeling of wanting something sweet and tasty to lift my mood during bad days, but hey, you’re already having a bad day so the thought of making any effort on anything isn’t very appealing. However, not all tasty treats need a watchful eye and precise movements. Chocolate truffles, especially the no-cook kind, only require basic “throwing every ingredient together in a bowl” skills and enough leftover energy to chomp down on your creations.

So the next time you find yourself with spare cocoa powder in your pantry, and you want to reward yourself with a delectable treat without breaking a sweat, try no cook chocolate truffles. In a few minutes, with minimal ingredients, you can have something that’s as delicious as something you could have slaved over for hours, maybe even better!