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The Easiest Chocolate Truffles in the World

Servings 20 chocolate truffles
Author Natalie


For the chocolate truffles:

  • 200 grams of dark chocolate
  • 125 ml. whipping cream
  • ΒΌ teaspoon salt

For coating:

  • 2 tablespoons cocoa powder


  1. Chop the chocolate and place in a bowl.
  2. Add cream and salt and dissolve together in microwave or over double steam pan. Mix well until a uniform and shiny mixture is obtained.
  3. Pour the mixture into a silicone mold and straighten.
  4. Freeze for 2-3 hours until completely set.
  5. Remove from the mold, place in a box with cocoa and shake for a few moments to coat the truffles.

Recipe Notes

  • The truffles are kept in a sealed container in the freezer for up to a month.
  • For a vegan/ dairy free version: use the same amount of coconut cream instead of the whipping cream.
  • It is important not to omit the salt because it balances the sweetness and pops the chocolate flavors.
  • Instead of cocoa you can cover the truffles with coconut, ground nuts, Funfetti and so on according to your personal taste.