Heavenly Dark Chocolate Truffles Recipe

How to make the best homemade chocolate truffles. Jump to the Dark Chocolate Truffles Recipe or watch our quick recipe video showing you how to make them.

We are in love with these chocolate truffles. These chocolate truffles are rich, creamy and smooth. After years of making chocolate truffles with chocolate and cream, we stumbled across a recipe that replaces the cream and uses egg yolks instead. Bowl after bowl of decadent melted chocolate and lots of truffles later, we’ve come to the conclusion that this, without fail, is the best chocolate truffles recipe.

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How to Make the Best Chocolate Truffles

The inspiration for these truffles comes from Alice Medrich. She’s a chocolate genius! We’ve shared our love of her recipes before. Take a look at our spin on these Fudgy Cocoa Brownies.

Dark Chocolate Truffles Recipe

There are lots of chocolate truffles recipes out there and they often call for the same ingredients: Chocolate and cream. This recipe is a little different. Instead of heavy cream, we mix egg yolks and butter into melted bittersweet chocolate. The egg and butter make the texture of the truffles far superior to the truffles made with cream. Everyone we’ve shared them with absolutely fall in love with them.

For the best chocolate truffles, use high quality chocolate. Look for chocolate that’s around 60% Cacao or more. A few brands we love using in our own kitchen are Ghirardelli, Callebaut, and Scharffen Berger.

Eggs at 160 Degrees FSince we don’t want to add raw egg to our truffles, we add one quick step. We whisk the egg yolks with boiling water before adding to the chocolate. This step makes sure that the eggs are brought up to an appropriate temperature (160 degrees F), making the safe to eat.

The truffles are very easy to make and can be made two ways: by hand or with a food processor. You’ll find instructions for both methods below in the recipe. The truffles made in the food processor are a little creamier than those made by hand.

Heavenly Dark Chocolate Truffles

Recipe updated, originally posted December 2012. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Heavenly Dark Chocolate Truffles Recipe

  • PREP
  • COOK

After a series of tests, bowl after bowl of decadent melted chocolate and lots of truffles later, we’ve come to the conclusion that this, without fail, is the best dark chocolate truffles recipe. They’re rich, creamy and smooth. The recipe below has been inspired and adapted (slightly) from Alice Medrich’s House Truffles Recipe. The recipe can be found in many of her cookbooks. Sinfully Easy Delicious Desserts is one of our favorites.

There are two methods you can choose from when making these truffles: By hand or with the help of a food processor. Both are easy to do. You’ll find instructions for both methods below. The truffles made in the food processor are a little creamier.

Makes approximately 40 truffles

You Will Need

1 pound (450 grams) semisweet or bittersweet chocolate, chopped (see note)

10 tablespoons (140 grams) unsalted butter, cut into chunks (1 1/4 sticks)

1/8 teaspoon fine sea salt

2 egg yolks, at room temperature (see note)

1/3 cup (25 grams) unsweetened cocoa powder


  • Prepare Chocolate Mixture
  • Line an 8-inch square pan with aluminum foil so that the bottom and sides are covered.

    Add chopped chocolate, butter, and the salt to a medium heat-safe bowl. Place a medium saucepan half-full with water over low heat. Heat the water until barely simmering.

    Rest the bowl with chocolate and butter on top of saucepan. Heat the chocolate and butter, stirring frequently, until completely melted; about 5 minutes. When the chocolate is melted, smooth and very warm, remove the bowl from the heat and place onto a work surface. If you have a thermometer handy, the temperature of the chocolate mixture should be between 120 and 130 degrees F.Chocolate Truffles Step 1

    • Prepare Egg
    • Meanwhile, bring 1/2 cup of water to a boil. Whisk the egg yolks in a medium bowl. While whisking, slowly stream the hot water into the yolks. (Adding the water slowly makes sure that the eggs do not scramble).

      • To Finish by Hand
      • Beat the melted chocolate and butter a few times with a whisk then place a fine mesh strainer over the mixture. Pour 1/3 of the egg mixture through the strainer and into the bowl, beat with whisk until incorporated then repeat with remaining egg mixture.

        Beat about 10 times, scrape the bowl, and then beat 20 to 30 more times until the chocolate mixture has thickened slightly and looks like shiny chocolate pudding. Scrape the chocolate truffle mixture into the prepared pan and spread evenly. Refrigerate until firm. About 2 hours.

        • To Finish Using a Food Processor
        • Scrape melted chocolate and butter into the bowl of a food processor. Place a fine mesh strainer over the food processor bowl. Then, pour the egg mixture through the strainer. Process the mixture for 10 seconds, then scrape the bowl and process again for 20 seconds or until the chocolate mixture has thickened slightly and looks like shiny chocolate pudding. Scrape the chocolate truffle mixture into the prepared pan and spread evenly. Refrigerate until firm. About 2 hours.Chocolate Truffles Step 3

          • Shape Truffles
          • When shaping the truffles, there are two options. Leave them as squares or roll into balls. To cut into squares, remove the pan with firm cold truffle mixture from refrigerator then invert onto a cutting board and remove foil. Then use a heavy knife to cut into 1-inch squares (or smaller, if you prefer). Add cocoa powder to a medium bowl then toss the truffle squares in the cocoa until coated.

            For round truffles, dust your hands with cocoa powder then roll each 1-inch truffle square into a ball and toss in cocoa powder until coated.
            Store truffles in the refrigerator for up to 2 weeks.

Adam and Joanne's Tips

  • When choosing chocolate for this, look for chocolate that’s around 60% Cacao. A few brands we love using in our own kitchen are Ghirardelli, Callebaut, and Scharffen Berger.
  • We’re terrible at remembering to bring eggs to room temperature, so here’s a trick: Place the egg yolks into a small bowl then set the bowl into a slightly larger bowl filled with hot water. The hot water should heat the eggs just enough to count as “room temperature.”
  • Double Boiler: To melt the chocolate and butter, you will need to make a double boiler. To do this, grab a medium saucepan and fill half-full with water. Find a medium to large heatproof bowl that’s big enough to fit the chocolate and butter. Then, rest the empty bowl on top of the saucepan to check that the water does not touch the bottom of the bowl. If it does, remove some water.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size: 1 truffle / Calories 82 / Protein 1 g / Carbohydrate 7 g / Dietary Fiber 1 g / Total Sugars 6 g / Total Fat 6 g / Saturated Fat 4 g / Cholesterol 17 mg / Sodium 13 mg
AUTHOR: Adam and Joanne Gallagher

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23 comments… Leave a Comment
  • Donna July 4, 2020, 7:08 pm

    Looking forward to trying these truffles. I’m a chocolate freak. Yummers!

  • Lisa Huff November 20, 2017, 7:33 pm

    Ohhh nice! Looks delicious!

  • Lora December 17, 2016, 4:39 pm

    Hello, I just made these with 73% dark chocolate. I stirred them for 10 minutes and my candy thermometer only got up to 80 degrees. Should I have kept the mixture over the heat longer? What happens if it doesn’t reach 120-130 degrees? They are chilling In the fridge now. hopefully it still works. Thanks for the recipe!

    • Joanne December 23, 2016, 2:23 pm

      Hi Lora, This is making sure the chocolate is completely melted into the butter. You should be just fine, though. If anything, the texture may be a little less smooth than ours. (The truffles should still be delicious, though!)

  • ROSIE February 8, 2016, 4:10 am

    just discovered your blog! i like what i see will start trying some of these rescipes tomorrow.

  • J February 5, 2016, 8:26 pm

    Can I make these with 70% chocolate? Can I melt the chocolate and butter in a saucepan like I do for brownies?

    • Joanne May 19, 2016, 1:28 pm

      Yes, 70% chocolate will work. When melting the chocolate the double boiler method helps prevent too much heat from getting to the chocolate so it melts very slowly. Doing this in a saucepan works perfectly fine, just be careful to do it over low heat and slowly. Happy truffle making!

  • Beth December 13, 2015, 6:32 pm

    Thank you, thank you, thank you!!! I have searched for this recipe for 5 years after I lost mine. By FAR the best truffles ever!!

  • Annette @ annettesfoopassion October 5, 2015, 9:29 pm

    These chocolate truffels are an absolute chocolate dream coming true! It is impossible to descibe the feeling when you bite into those heavenly truffels, it is literally breathtaking. When we were still living in Europe I loved to buy freshly made truffels, especially the Belgium ones. I never dared to make them myself and I am so happy I tried, if I am not making them for my family ( even our kids can’t get enough of them) It will be my go-to recipe for bringing them to a dinner invitation. Thanks so much for this lovely recipe!

  • Vinnie February 15, 2015, 6:29 pm

    Hello ! Thank you for sharing this recipe they are wonderful !!! I added 1 orange zest , Wow ! One question , do they have to stay chilled or kept in the freezer ?

    • Adam March 2, 2015, 2:15 pm

      We usually keep them in the refrigerator. We have tried freezing them, but noticed the texture changes a little.

  • Dede Storer November 29, 2014, 11:00 pm

    We made these and they were luscious and creamy. We covered them in cocoa powder. The next day, however, the truffles had lost that creamy smooth texture. The texture was a little grainy. What did we do wrong?

    • Joanne December 4, 2014, 3:59 pm

      Hmm, that’s odd. We have noticed that keeping these in the freezer caused the texture to go a little funny. Keeping them in the fridge didn’t seem to change anything, though.

      • Dede Storer December 6, 2014, 5:53 pm

        Thanks. We’ll try again.

  • Cheryl November 27, 2014, 12:11 am

    I put 1/2 dark chocolate (66%) cocoa, and 1/2 milk chocolate.
    But I tasted it before I put it in the fridge and it is a tad bitter for my taste.
    Wonder if I should mix cocoa powder and powdered sugar then coat my truffles in them?

  • Justine September 15, 2014, 7:10 am

    Just wondering if I could use semi sweet chocolate chips for the chocolate?

    • Joanne September 19, 2014, 2:22 pm

      Yep, chips will work out fine.

  • Rachel January 7, 2014, 2:46 am

    Can we add alcohol such as rum/whiskey for an additional kick? Which step should I add it in too? Thank you!

    • Joanne January 7, 2014, 11:17 am

      Yes, you should be able to stir in a little just before adding the egg.

  • Julia | JuliasAlbum.com March 3, 2013, 1:52 am

    Wow, these photos are so appetizing. Makes me want to go to the kitchen and start making truffles.

  • Purabi Naha February 15, 2013, 11:54 am

    Heavenly!! I love these truffles and the picture makes me drool! Wonderful recipe!!

  • debbie February 15, 2013, 8:17 am

    So you are using raw egg yolks in your truffles? I don’t think I would do that.

    • Adam February 15, 2013, 1:01 pm

      Hi Debbie, We add boiling water to the eggs, which should bring the temperature of the egg yolks close to 160 degrees F. So, the eggs are not raw when added to the chocolate.


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