These 3 Ingredient Chocolate Truffles are creamy, decadent, and ridiculously easy. Just dark chocolate, cream, and cocoa powder—pure bliss!
I used to think homemade truffles were something only professional chocolatiers made. You know, the kind of thing you’d see in a fancy glass case at a bakery, each one perfectly round, dusted with cocoa powder, and somehow priced at $3 per bite.
Then I discovered that you can make homemade chocolate truffles with just three simple ingredients and zero pastry school training. And let me tell you—it was a game changer.
The first time I made these, I was in my “I need chocolate right now” mood, but I wasn’t about to put on real clothes and go to the store. I had a bar of dark chocolate, some leftover heavy cream, and a can of cocoa powder that I bought years ago when I thought I was the kind of person who drinks hot cocoa by the fireplace. (I am not.)
I figured, what’s the worst that could happen? Spoiler: nothing bad happened. In fact, something very, very good happened. These truffles turned out silky smooth, incredibly rich, and way too easy to eat. I popped one in my mouth, closed my eyes, and for a brief moment, I was that person who sits by the fire with fancy chocolates and a warm drink.
So if you’re looking for a foolproof, no-fuss, ultra-chocolaty treat, these 3 Ingredient Chocolate Truffles are your answer. Let’s do this.
Why You’ll Love This 3 Ingredient Chocolate Truffles Recipe?
- Only 3 ingredients – No weird stabilizers, just pure chocolatey goodness.
- Zero baking required – Because who has time for that?
- So creamy, it should be illegal – Seriously, the melt-in-your-mouth texture is unreal.
- Totally customizable – Want to roll them in nuts? Add a splash of liqueur? Go for it.
- Make-ahead friendly – Perfect for gifting… or stress-eating straight from the fridge.
Ingredient Notes:
This recipe is simple, which means quality ingredients matter. Here’s what you’re working with:
- Dark Chocolate (55-60% cacao) – This is the main flavor, so use a good-quality chocolate bar. Avoid chocolate chips—they have stabilizers that mess with the texture.
- Heavy Cream – This turns the chocolate into a rich, silky ganache. Don’t try to swap it for milk; you need the fat for the right consistency.
- Unsweetened Cocoa Powder – The finishing touch! It adds a slightly bitter contrast that keeps the truffles from being too rich.
Pro Tip: If you want to get fancy, add a pinch of sea salt or a dash of vanilla extract to boost the flavor.
How To Make 3 Ingredient Chocolate Truffles?
Step 1. Chop the Chocolate
Roughly chop your dark chocolate into small pieces and place them in a heatproof bowl. The smaller the pieces, the easier they’ll melt.
Step 2. Heat the Cream
Pour your heavy cream into a small saucepan and warm it over medium-low heat until it starts to simmer around the edges. Don’t let it boil—boiling cream can make the chocolate seize up, and nobody wants a clumpy ganache.
Step 3. Make the Ganache
Pour the hot cream over the chopped chocolate and let it sit for 3 minutes without stirring. (I know, patience is hard, but trust me.) After that, stir gently until smooth and glossy. If there are any stubborn unmelted bits, microwave for 10-second intervals until fully melted.
Step 4. Let It Chill
Want To Save This Recipe?
Now comes the hardest part—waiting. Let the ganache sit at room temperature for about an hour, then cover and refrigerate for at least 2 hours, or overnight if you can resist. It needs to be firm enough to scoop.
Step 5. Roll Into Truffles
Using a small cookie scoop (or just a spoon), scoop out small balls of ganache. If they’re too soft to handle, pop them in the freezer for 10 minutes to firm up. Then, roll them between your palms to smooth them out. Yes, it gets messy. Yes, it’s worth it.
Step 6. Coat in Cocoa Powder
Pour some cocoa powder into a bowl and roll each truffle around until fully coated. This gives them that classic, slightly rustic truffle look.
Step 7. Store & Enjoy
Place your finished truffles in an airtight container and refrigerate until ready to serve. Or, you know, eat one immediately—because how could you not?
Storage Options:
- Refrigerator: Store in an airtight container for up to 2 weeks. They taste best slightly chilled.
- Freezer: Freeze in a sealed container for up to 3-6 months. Just let them sit at room temp for a few minutes before eating.
Variations and Substitutions:
Feeling creative? Here are some fun ways to make these truffles your own:
- Boozy Truffles – Add 1-2 tablespoons of Baileys, Amaretto, or Grand Marnier to the ganache.
- Nutty Coating – Roll them in crushed almonds, hazelnuts, or shredded coconut.
- Espresso Boost – Stir in ½ teaspoon of espresso powder to deepen the chocolate flavor.
- Extra Rich Coating – Skip the cocoa powder and dip them in melted chocolate instead.
What to Serve with 3 Ingredient Chocolate Truffles?
These are amazing on their own, but if you want to be extra fancy, pair them with:
- Espresso or Coffee – The bitterness balances the richness.
- Red Wine or Port – Dark chocolate and red wine? Always a good idea.
- Fresh Berries – Strawberries or raspberries add a nice tart contrast.
- Whipped Cream – Because… why not?
Frequently Asked Questions:
Can I use milk chocolate instead of dark?
Yep! Just reduce the cream slightly since milk chocolate is softer than dark.
My ganache is too soft to roll. What do I do?
Stick it in the freezer for 10-15 minutes to firm it up. If it’s still too soft, you might need more chocolate to balance the ratio.
Can I double the recipe?
Absolutely! Just keep the ingredient ratios the same, and you’ll have enough truffles to share (or not).
And that’s it—luxurious homemade chocolate truffles with almost zero effort. If you love chocolate (which, duh, you do), you need to try these.
If you make them, let me know! Did you go classic, or did you add your own twist? Drop a comment or tag me—I love seeing what you create!
Now go grab some chocolate and get rolling!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
3 Ingredient Chocolate Truffles
Ingredients
- 8 oz good-quality dark chocolate 55-60% cacao, finely chopped
- 8 oz heavy whipping cream
- ¼ cup unsweetened Dutch-processed cocoa powder for coating
Instructions
Prepare the Chocolate:
- Finely chop the dark chocolate and place it in a heatproof bowl. The smaller the pieces, the easier they will melt.
Heat the Cream:
- In a small saucepan, warm the heavy cream over medium-low heat until it is hot but not boiling. The cream should begin to simmer slightly around the edges. Remove from heat immediately to prevent scorching.
Make the Ganache:
- Pour the heated cream over the chopped chocolate. Allow the mixture to sit undisturbed for 3 minutes, then gently stir until smooth and glossy. If any pieces of chocolate remain unmelted, briefly microwave the mixture in 10-second intervals, stirring between each, until fully incorporated.
Cool the Ganache:
- Let the ganache sit at room temperature for 1 hour before covering and refrigerating for at least 2 hours or overnight. The mixture should be firm enough to scoop into small portions.
Shape the Truffles:
- Using a small cookie scoop or a spoon, portion out 1 tablespoon-sized scoops of ganache and place them on a parchment-lined tray. If the ganache is too soft, freeze for 10 minutes to firm up. Roll each portion between the palms of your hands to create smooth, round truffles.
Coat the Truffles:
- Place the cocoa powder in a shallow bowl. Roll each truffle in the cocoa powder until fully coated. This gives the truffles a classic appearance and prevents them from sticking.
Store & Serve:
- Transfer the truffles to an airtight container and refrigerate until ready to serve. Enjoy chilled or at room temperature for a softer texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
