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Chocolate Truffles

These rich, smooth, and creamy dark chocolate truffles are easy to make and melt in your mouth.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 5 minutes
Total Time 5 minutes
Yield 15 -20 truffles


  • 8 oz semi-sweet or dark chocolate
  • 1/2 cup heavy cream or coconut milk
  • optional 1/4 tsp pure vanilla extract
  • optional pinch salt


  • *For many different flavor ideas, including coffee, raspberry, coconut, and peppermint truffle, be sure to scroll up earlier in this post!
    To make the chocolate truffles, chop chocolate finely so it will melt more quickly and evenly. If using coconut milk, be sure it’s the full-fat canned type. Heat the milk or cream just until it barely begins to boil. Pour over the chocolate, add the salt and vanilla if using, and stir until smooth. Refrigerate at least 2 hours, or until firm enough to scoop out and roll balls with your hands or a mini cookie scoop. If desired, roll truffles in cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate. Set on a parchment-lined plate, and refrigerate or freeze until ready to serve. Leftover truffles can be refrigerated for 1-2 months.
    View Nutrition Facts


For keto truffles, try these Chocolate Brownie Bombs.

Nutrition Information

Calories: 70kcal