Chocolate Truffles

Luxurious homemade chocolate truffles made with premium chocolate and heavy cream, coated in cocoa powder, confectioners sugar, or chopped nuts. These elegant confections are perfect for gifting or special occasions.

24 servings

2 hr 55 min

Published October 4, 2025

Ingredients

•12 ounces good-quality semi-sweet or bittersweet chocolate
•⅔ cup heavy cream or nondairy whipping cream
•2 tablespoons Dutch processed cocoa powder
•2 tablespoons confectioners sugar
•3 tablespoons finely chopped unsalted pistachios
•3 tablespoons almonds
•3 tablespoons hazelnuts

Cooking Instructions

1.
Finely chop the chocolate by hand or in a food processor fitted with a metal blade, and place in a medium bowl. Pour the cream into a small heavy saucepan. Bring to a rolling boil over medium heat. Pour the cream over the chocolate. With a wooden spoon, gently stir to melt the chocolate. Don't whisk or stir too strongly or you will incorporate air. Cover. Chill until firm, about 2 hours.
120 min
2.
Line a baking sheet with parchment or waxed paper. With a small melon baller or ice-cream scoop, drop mixture by rounded teaspoonfuls onto prepared sheet. Freeze until firm, about 20 minutes.
20 min
3.
Place the cocoa, confectioner's sugar, and chopped nuts into 3 separate shallow bowls.
5 min
4.
Roll 1/3 of the balls into the cocoa mixture, 1/3 into the confectioner's sugar, and 1/3 into the chopped nuts. Quickly roll between your palms to form them into a perfect round shape. You may need to re-roll in the nuts or sugar if too much falls off. Return to parchment-lined baking sheet or other parchment-lined container, in a single layer. Cover with plastic and chill until ready to serve. Can be made 10 days ahead; keep refrigerated.
30 min

Cooking Instructions

Finely chop the chocolate by hand or in a food processor fitted with a metal blade, and place in a medium bowl. Pour the cream into a small heavy saucepan. Bring to a rolling boil over medium heat. Pour the cream over the chocolate. With a wooden spoon, gently stir to melt the chocolate. Don't whisk or stir too strongly or you will incorporate air. Cover. Chill until firm, about 2 hours.

120 min

Line a baking sheet with parchment or waxed paper. With a small melon baller or ice-cream scoop, drop mixture by rounded teaspoonfuls onto prepared sheet. Freeze until firm, about 20 minutes.

20 min

Place the cocoa, confectioner's sugar, and chopped nuts into 3 separate shallow bowls.

5 min

Roll 1/3 of the balls into the cocoa mixture, 1/3 into the confectioner's sugar, and 1/3 into the chopped nuts. Quickly roll between your palms to form them into a perfect round shape. You may need to re-roll in the nuts or sugar if too much falls off. Return to parchment-lined baking sheet or other parchment-lined container, in a single layer. Cover with plastic and chill until ready to serve. Can be made 10 days ahead; keep refrigerated.

30 min