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No Bake Chocolate Truffles

No Bake Chocolate Truffles are rich, velvety treats made by melting high-quality dark chocolate with cream and butter, then shaping the cooled ganache into small balls coated in cocoa powder. The final texture is fudgy and smooth, with a glossy exterior and intensely chocolatey flavor, all achieved without turning on the oven.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12
Course: Main Course
Cuisine: Dessert
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g high-quality dark chocolate about 70% cocoa
  • 1/2 cup heavy cream can substitute with coconut cream for dairy-free version
  • 1 tablespoon butter for sheen and smoothness
  • 1/2 cup cocoa powder unsweetened, for rolling

Equipment

  • Microwave-safe bowl
  • Small spoon or cookie scoop

Method
 

  1. Chop the dark chocolate into small, even pieces to help it melt smoothly.
  2. Warm the heavy cream until it just begins to simmer, about 30 seconds in the microwave, until tiny bubbles form around the edges.
  3. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, allowing the chocolate to soften.
  4. Gently stir the mixture with a spatula or whisk until smooth and glossy, then add the butter and stir until fully incorporated, releasing a rich chocolate aroma.
  5. Let the ganache cool at room temperature for about 15 minutes until it thickens to a fudgy consistency, no longer runny but still scoopable.
  6. Use a small spoon or cookie scoop to portion out about 1-inch balls of ganache and quickly roll them between your palms to shape smooth spheres.
  7. Roll each ball in the unsweetened cocoa powder, ensuring an even coating, and place on a parchment-lined tray.
  8. Set the coated truffles in the fridge for at least 30 minutes to firm up and develop their shiny, fudgy exterior.
  9. Once chilled, serve the truffles straight from the fridge or at room temperature for a more melt-in-your-mouth experience.

Notes

For dairy-free options, substitute heavy cream with coconut cream. For a flavor twist, add a splash of vanilla or a pinch of sea salt to the ganache before chilling. Store the truffles in an airtight container in the fridge for up to a week.