Easy No-Bake Chocolate Truffles

Silky, rich, and utterly chocolatey — these easy no-bake chocolate truffles melt on the tongue and take just 20 minutes to make before they chill. I developed this quick truffle method after testing it over a dozen times for texture and shelf life. During a season of pop-up bake sales I learned which chocolate percentages and cream ratios give the most stable soft center, and I’ve simplified the steps so beginners can get consistent results. This recipe is the one I refined while staging in pastry kitchens and teaching friends how to make candy at home. Read on for clear technique notes, metric and imperial measures, and make-ahead tips so your truffles stay glossy and smooth.

Why This Recipe Works

The 2:1 chocolate-to-cream ratio creates a ganache that firms when chilled but stays soft at room temperature.
Warming the cream to a simmer extracts flavor and helps the chocolate melt evenly for a smooth emulsion.
Cooling the ganache to a scoopable temperature prevents greasy or grainy texture.
Rolling by hand and then chilling sets the surface so coatings adhere without smudging.
A brief rest in the fridge lets tiny air bubbles settle, producing a glossy finish when rolled.

Ingredients Breakdown

300 g (10.5 oz) semisweet or bittersweet chocolate, finely chopped — The chocolate’s cocoa percentage affects flavor. Use 55–65% for balanced sweetness. Higher cocoa gives a firmer bite.
150 ml (5 fl oz) heavy cream (35% fat) — Cream provides richness and a smooth mouthfeel. Lower-fat cream yields a softer, less stable ganache.
2 tbsp (30 g / 1 oz) unsalted butter, room temperature — Adds shine and a silkier texture. Can be omitted for a slightly firmer truffle.
1 tsp pure vanilla extract (5 ml) — Brightens flavor. You can swap for 1 tsp orange zest for a citrus note.
Pinch of fine salt — Enhances chocolate depth.
Coatings (choose any): 60 g (1/2 cup) unsweetened cocoa powder; 100 g (1 cup) finely chopped toasted nuts; 100 g (3½ oz) shredded coconut; 200 g (7 oz) melted chocolate for dipping.
Substitutions and impact warnings:
For a vegan version, use full-fat coconut cream and dairy-free dark chocolate; texture will be slightly coconut-forward.
If using milk chocolate, reduce added butter by 1 tbsp to avoid an overly soft center.
For a cookie-based truffle (no cream), see the Biscoff-style method below but expect a denser, less glossy finish.
Brand notes:
Use good-quality chocolate (Valrhona, Callebaut, or a strong supermarket dark chocolate). Quality affects flavor and mouthfeel materially.

Essential Equipment

Heatproof bowl for chopping and melting chocolate (glass or metal).
Small saucepan for heating cream.
Silicone spatula for scraping bowls.
Baking sheet lined with parchment or a silicone mat.
Small cookie scoop (10–15 ml / ⅔–1 tbsp) or a spoon for portioning.
Kitchen scale (accurate to 1 g) — for consistent results.
Thermometer (optional) to check temperatures when learning: 55–60°C (130–140°F) is a helpful guide for melted chocolate warmth.
Wire rack for dipping (if doing melted-chocolate coating).
Home substitute: No cookie scoop? Use a rounded teaspoon and a bench scraper to level portions.

Step-by-Step Instructions

Makes 16 truffles. Prep time 20 minutes. Cook time 0 minutes. Inactive time 1 hour chilling. Total time 1 hour 20 minutes. Serves 16 (1 truffle each).

Step 1: Chop the chocolate

Place 300 g (10.5 oz) chocolate in a heatproof bowl and set aside. Finely chopping helps the chocolate melt evenly and prevents graininess. This takes about 3–5 minutes depending on your knife speed.

Step 2: Heat the cream

Warm 150 ml (5 fl oz) heavy cream with a pinch of salt in a small saucepan over medium heat until it just begins to simmer and small bubbles form at the edges, about 3–4 minutes. Do not boil; you want steam and hot cream to melt the chocolate.

Step 3: Create the ganache

Pour the hot cream over the chopped chocolate and let sit without stirring for 1 minute so the chocolate softens. After 1 minute, whisk gently from the center outward until smooth and glossy, about 30–60 seconds. Add 2 tbsp (30 g / 1 oz) butter and 1 tsp (5 ml) vanilla and whisk until blended. Do not overwhisk — stop once the emulsion is smooth.

Step 4: Cool to scoopable temperature

Let the ganache cool at room temperature for 20–30 minutes, stirring occasionally to release heat, then chill in the fridge for 30–40 minutes until firm but scoopable. You want the ganache to be firm enough to hold shape but still soft when pressed, about 10–15°C (50–60°F).

Step 5: Portion and shape

Use a small cookie scoop (10–15 ml) to portion ganache onto a parchment-lined baking sheet; you should get about 16 portions. Roll each portion quickly between your palms to form a smooth ball. Work in small batches so your hands don’t warm the ganache. This step takes 10–15 minutes total.

Step 6: Coat the truffles

Roll finished truffles in cocoa powder, chopped nuts, or shredded coconut, or dip in 200 g (7 oz) melted chocolate. For chocolate-dipped truffles, tempering the coating chocolate will give the best shine, but melted-and-set chocolate still works. Chill coated truffles 15–20 minutes to set before serving.

Expert Tips & Pro Techniques

Tempering shortcut: If you don’t want to temper, melt coating chocolate slowly and cool slightly; dip quickly and chill to set. The finish won’t be as glossy but will still taste great.
Common mistake — grainy ganache: This happens when cream is too cool or chocolate is not finely chopped. Fix by warming the mixture gently over a bain-marie and whisking until smooth.
Make-ahead: Ganache centers can be made up to 5 days ahead and kept airtight in the fridge. Form and coat truffles up to 24 hours before serving for best texture.
Professional technique adapted for home: Use a shallow metal tray to chill ganache faster and more evenly. Spread ganache in the tray to cool, then scoop chilled squares to roll.
To toast nuts quickly at home, try the air-fryer toasting method for 3–4 minutes at 160°C (320°F), watching closely — this gives even coloring and a bright, nutty aroma. Air-fryer toasting method
Flavor layering: Stir in 1 tsp of liqueur (orange, coffee, or rum) after the ganache emulsifies for subtle flavor without thinning the center.
Avoid overhandling: If ganache softens while rolling, chill the tray again for 10 minutes to firm up.

Storage & Reheating

Refrigerator: Store truffles in a single layer in an airtight container for up to 10 days. Place parchment between layers to prevent sticking.
Freezer: Truffles freeze well for up to 2 months. Flash-freeze on a sheet for 1 hour, then transfer to a freezer-safe container. Thaw overnight in the fridge before serving.
Reheating: Do not microwave. If coating chocolate needs softening, warm briefly in a 40–50°C (104–122°F) water bath and stir; then re-coat and chill. Serve truffles at room temperature for best flavor and texture (remove from fridge 20–30 minutes before serving).

Variations & Substitutions

Vegan Coconut-Truffles: Replace cream with 150 ml (5 fl oz) full-fat coconut milk and use 300 g (10.5 oz) vegan dark chocolate. Chill longer (45–60 minutes) because coconut fat sets differently.
3-Ingredient Truffles: Use 200 g (7 oz) cookie crumbs (like Biscoff), 200 g (7 oz) melted chocolate, and 60 ml (¼ cup) sweetened condensed milk; mix to a paste, chill 30 minutes, then roll. Texture is denser and less glossy. For a Biscoff-style version, check this cookie-truffle base for inspiration: Biscoff cookie truffle base
Orange-Chocolate: Add 1 tsp orange zest to the ganache and roll in finely grated candied orange peel. For a seasonal spin see this orange-chocolate idea: orange-chocolate truffle idea
Spiced or Boozy: Stir 1–2 tbsp (15–30 ml) espresso, bourbon, or liqueur into the ganache after it emulsifies; chill an extra 10–15 minutes to firm.
Nutty Crunch: Fold 40–60 g (¼–½ cup) finely toasted chopped hazelnuts into the ganache before chilling for an inside crunch (toast with the air-fryer tip above).

Serving Suggestions & Pairings

Serve with espresso or strong coffee to cut the richness.
Pair with a full-bodied red wine like Port or a fruity Zinfandel.
Garnish with flaky sea salt or a dusting of cocoa for a polished look.
Plate with fresh berries for brightness, or include alongside a cheese board for contrast.
For a festive twist, use seasonal cookie shapes or pair with our holiday snowman idea: fun holiday snowman truffles

Nutrition Information

Per serving (1 truffle). Yield: 16 truffles.

Serving size: 1 truffle
Calories: 120 kcal
Total Fat: 9 g
Saturated Fat: 5.5 g
Cholesterol: 18 mg
Sodium: 20 mg
Total Carbohydrates: 9 g
Dietary Fiber: 1.5 g
Sugars: 7 g
Protein: 1.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my truffles turn out grainy?
A: Graininess usually comes from the chocolate seizing or the ganache overheating or cooling too quickly. Rewarm gently in a bain-marie and whisk until smooth. Make sure chocolate is finely chopped and cream is near-simmer when poured.

Q: Can I make these without dairy?
A: Yes. Use full-fat coconut cream and dairy-free dark chocolate. The texture will be slightly coconut-forward and may firm differently when chilled.

Q: Can I double this recipe?
A: Yes. Double all ingredients and use a larger bowl. Chill time may increase slightly because a larger mass holds heat longer. Work in batches when rolling.

Q: Can I prepare these the night before?
A: Absolutely. Make the ganache and form truffles the night before, then coat and chill up to 24 hours ahead. Bring to room temperature 20–30 minutes before serving.

Q: How long do these keep in the fridge?
A: Stored airtight, truffles keep 7–10 days in the refrigerator. The centers remain safe longer but flavors are best within 10 days.

Q: Can I freeze these for later?
A: Yes, freeze up to 2 months. Flash-freeze on a baking sheet for 1 hour, then transfer to a freezer container and thaw overnight in the fridge before serving.

Q: What chocolate percentage should I use for best results?
A: 55–65% cocoa is a reliable range. It balances sweetness and structure. Very dark chocolate (70%+) will make a firmer truffle; milk chocolate will make a softer center.

Conclusion

These truffles are perfect when you want an impressive, no-bake treat with minimal fuss. For an alternative quick method using just three ingredients, see this three-ingredient truffle tutorial. If you’d like more no-bake inspiration and flavor ideas, browse this collection of no-bake truffle recipes for seasonal twists and creative coatings.

Dark chocolate eggnog truffle idea: use darker chocolate and a splash of liqueur for winter gifts.