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?
To make these truffles, you simply have to combine dark chocolate with cream. 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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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, broken into pieces
- 120 ml (1/2 cup) 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.
Janet brite says
MADE IT ALONG TIME AGO ❤️ It’s great recipe and always get compliments from family and friends 🎄🎅🏻😊
★★★★★
Jessica Holmes says
Aw so glad to hear that Janet!
Helen says
How long can these truffles last in the fridge?
Jessica Holmes says
Hi Helen, these truffles can easily last up to 5 days – although they never last that long in my house!
Em says
Sorry if this is a silly question, can i replace dark chocolate with milk and still have good results? Thank you
Jessica Holmes says
Hi Em, it would be very sweet. I wouldn’t recommend anything less than 45% cocoa.
Lorine M Blouin says
Thank you for this simple way to use leftover ganache. I made a small recipe but still had a lot leftover. While I am not above eating it out of the bowl, it’s nice to make something shareable.
★★★★★
Jessica Holmes says
So glad you enjoyed them Lorine!
Rhita Reebals says
Will this recipe be similar to bridgereio. I ate some at a coffee shop that had a hard outside then rolled in cocoa? Can you use and kind of chocolate? We don’t have blocks of chocolate here. I has to be ordered.
Jessica Holmes says
Hi Rhita, sounds like they were also coated in chocolate. You can definitely do that with these truffles. Most melting or baking chocolate – or any good quality chocolate really – should work.
Aveca says
Hi RIta,
I think you mean Brigadeiro, the Brazilian truffle-like sweet. Brigadeiro is made with condensed milk and cocoa powder, and is much stickier and sweeter than I found this recipe to be. Both Brigadeiro and these truffles are very nice!
Jeane says
I’m thinking of adding some brandy. Would that work?
Jessica Holmes says
Hi Jeane, that sounds delicious. You may want to add a tablespoon less of cream if you are adding a liquid, just so the ratio stays the same if that makes sense.
Melissa Western says
Can you freeze them?
Jessica Holmes says
Sure Melissa!
Katie says
This was a lot messier than I was expecting, but they make the best finishing touch for my sister’s death by chocolate cheesecake birthday cake.
★★★★★
Jessica Holmes says
So glad you liked them Katie! And a death by chocolate cheesecake sounds epic!
Fiona Moffat says
Would it be possible to add different flavors to these. I’m thinking orange but not sure how to do this. Any advice would be appreciated. Thank you.
★★★★★
Jessica Holmes says
Hi Fiona, you definitely could add flavour to these truffles! A dash of orange extract, orange oil or even finely grated orange rind would be lovely ☺️
Doug says
Is the cocoa powder sweetened or unsweetened?
Jessica Holmes says
Hi Doug, use unsweetened natural cocoa powder for these truffles ☺️
Doug says
Thanks Jess, that’s what I thought but wanted to make sure. Ganache is cooling in the fridge as we speak. Have a great 2019
Jessica Holmes says
Wonderful! I hope you enjoy them! ☺️