You’ll love these smooth and creamy three ingredient Dark Chocolate Ganache Truffles. Rolled in cocoa powder, they’re a sweet gluten free treat for chocoholics everywhere.

Dark Chocolate Ganache Truffles AKA chocolate bombs 😍
You are going to fall head over heels for these gorgeous 3 ingredient gluten free chocolate truffles.
Smooth and rich, they’re the ultimate treat for chocolate lovers like you (and me).
I’m so excited to share this recipe with you. Want to know a secret? I actually first made this recipe back in 2015.
And ever since, it’s been one of my favourites. Perfect for whipping out after a dinner party or giving away as a sweet gift to family and friends.
So I present you my favourite Dark Chocolate Ganache Truffles.
Perfectly imperfect, these truffles are hand rolled and sprinkled with cocoa powder. While they are not identical in form, each one is equally delicious.
Wouldn’t they just make for the perfect Christmas gift?
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To make these truffles, you simply have to combine dark chocolate with cream just like you do for my Chocolate Ganache Frosting. But don’t just choose any dark chocolate.
Oh no. This chocolate is going to be the star of the show so you need to go for the good stuff.
If you wouldn’t eat it straight from the packet, don’t use it for these truffles.
The chocolate and cream will form a thick chocolate ganache which then needs time in the fridge to set.
Scoop out tablespoons of chocolate ganache using a spoon or cookie scoop, then carefully roll it in your hands before dunking in cocoa powder.
Simple. Easy. Perfect.
Store these guys in the fridge but be amazed at their silky smooth texture – even when eaten cold. All I can say is it is near impossible to stop at one.
Love and chocolates. xx
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Let’s Bake
Dark Chocolate Ganache Truffles
Rich and creamy dark chocolate truffles made with just 3 ingredients.
Ingredients
- 200 grams (1 and 1/3 cup) good quality dark chocolate (70% cocoa), broken into pieces
- 120 ml (1/2 cup) full fat heavy or thickened cream
- 40 grams (1/2 cup) cocoa powder
Instructions
- Finely chop dark chocolate using a serrated knife and place in a heatproof bowl.
- In a small saucepan, add cream and place on a medium heat. Warm until cream is simmering (and hot to the touch) but just before it starts to boil.
- Immediately pour the warm cream over the chocolate, cover and leave to sit for 3-5 minutes. Then, whisk chocolate cream until smooth.
- Transfer chocolate ganache to a small bowl, cover with plastic wrap and place in the fridge for at least 2 hours to set.
- Sift cocoa powder into a separate bowl. Once the ganache has become firm, use a cookie scoop to spoon out roughly one level tablespoon of ganache per truffle. Roll smooth using your hands.
- Drop the truffles into the cocoa powder and roll around until completely coated before removing and setting on a plate. Continue until all truffles are done. Store in the fridge.
Notes
*If you are making these truffles for someone who is celiac, double check the chocolate you use is gluten free.
Nutrition Information
This recipe was first published on Sweetest Menu in May 2015.
Robin says
How many ounces of chocolate is equal to 200 grams of?
Jessica Holmes says
Hi Robin, approximately 7 ounces. I hope that helps!
Mia says
Hi! How long will these last in/out of the fridge. Thankyou- Mia
Jessica Holmes says
Hi Mia, I would keep these in the fridge and only bring them out to serve. They should keep well in the fridge in an airtight container for up to a week. I hope you enjoy them!
Donna Morin says
Can you freeze the chocolate truffles
Jessica Holmes says
Yes you can Donna!
Marilou says
I would like to make the chocolate cake and you suggested chocolate ganache for icing. Would this be the recipe but instead leave it to room temperature?
Jessica Holmes says
Hi Marilou, I just published my Chocolate Ganache Frosting recipe – this is the one you’ll want to use!
Marilou says
Thanks Jessica. I made the cake and the icing the night before and everyone enjoyed it the next day even grandkids. I thought the dark chocolate would be too rich but no and it was still fresh and light. Thanks again.
Jessica Holmes says
That’s so wonderful to hear Marilou! Thank you for sharing with me!
Alethea says
Can the recipe be doubled?
Jessica Holmes says
Absolutely!
Emma says
I’m confused, 200 grams is NOT 1 cup and 1/3. Which is it to ensure proportions are correct? Thanks.
Jessica Holmes says
Hi Emma, it is correct. That’s how much the chocolate is when broken into pieces. But cups are not accurate, so I always recommend using grams.
Robin says
How many truffles will this recipe yield? How long will they be good in the freezer? Making them for an event.
Jessica Holmes says
Hi Robin, this recipe makes roughly 15 truffles. Yes you can freeze them for 1-2 months. I recommend rolling them in cocoa after defrosting in the fridge if you choose to freeze them.
Emma says
Hi!! I left mine through the night in the fridge and its almost hard rock, how can I fix it?
Jessica Holmes says
Hi Emma, bring it back to room temperature and it should soften!
Michelle says
Hi, can I add a little sea salt to this recipe?
Jessica Holmes says
Absolutely!