Homemade rich chocolate truffles, perfect for a sweet treat!
chocolate truffles

Homemade chocolate truffles. Rich chocolate truffles rolled in toppings of your choice. The perfect chocolate treat which is self-paired due to the ingredients used and no extra added sugars.

This recipe can be made vegan by substituting the double cream with tinned coconut milk and the salted butter with coconut oil and a pinch of salt.

The truffle recipe itself is gluten-free and nut-free. However, some truffles in my images below have been finished in chopped hazelnuts and roasted pistachios. I also used desiccated coconut, cocoa powder, freeze-dried raspberries and edible glitter for mine, shown below.

These decadent chocolate truffles work well with different flavours such as orange, coffee, or mint too!

chocolate truffles


Homemade rich chocolate truffles, perfect for a sweet treat!
5 from 2 votes
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Course: Desserts, Snacks
Cuisine: French
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: chocolate, sweets, treats
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Prep Time: 10 minutes
Cook Time: 5 minutes
cooling time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 20 truffles
Calories: 100kcal
Author: Jo Paterson


  • 200 grams 70% dark chocolate finely chopped
  • 200 ml double cream (or tinned coconut milk)
  • 1 tbsp salted butter (or coconut oil & a pinch of salt)
  • 1 tsp vanilla extract
  • toppings of choice


  • Finely chop the dark chocolate into small pieces, place in a bowl and set aside
  • Add the cream & butter (or shaken tinned coconut milk, coconut oil & salt) to a saucepan and bring to a simmer to melt the butter/oil. Then pour over the chocolate pieces, cover with some clingfilm or parchment paper for a couple of minutes to help melt the chocolate and then stir with a spatula until smooth
  • Add the vanilla extract and any other flavourings such as orange zest & juice at this point, stir well and then refrigerate for 1-2 hours (or overnight) until set
  • Prepare your toppings by chopping nuts, toasting in the oven lightly if you wish, or grinding down things you would like powdered and place inside individual bowls
  • *Note: this part can get quite messy, so you may want to wear food-safe gloves at this point! Using a melon baller or teaspoon, take a scoop of the set chocolate ganache and roll between your hands to create a ball. Place the ball onto a plate/tray and repeat with the rest of the mixture
  • Place the plate/tray back into the fridge if you feel the truffles are too soft and melting too quickly and this will help to firm them up again. You can then re-roll them quickly once they come out of the fridge
  • Put each truffle into the toppings and roll them around to coat them. Once fully coated place back on a plate/tray and repeat with each one. Once they are all fully coated place the truffles into the fridge to firm up
  • The truffles will last approx. 3 days in the fridge


The nutritional info. below is based per truffle when using 70% dark chocolate, double cream and salted butter. It does not include any nutritional info. for the toppings the truffles are rolled in to finish.


Calories: 100kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | of which saturates: 5g | Fibre: 1g | of which sugars: 2g