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Ghirardelli® Dark Chocolate Truffles


"These impressive candies are so easy to make, and are a stunning addition to a dessert tray."
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2 h 45 m servings 83 cals
Original recipe yields 30 servings (30 truffles)


  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
  2. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  3. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or nuts. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.


  • Note: The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.

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Read all reviews 58
  1. 78 Ratings

Most helpful positive review

This is how I make my chocolate truffles. Except when they are done I freeze them and then dip them into melted chocolate thinned with oil. They are also easier to shape into a ball when froze s...

Most helpful critical review

Way too rich. Messy to make. Felt like I was eating butter flavored with chocolate. The batch made a considerable amount as well.

Most helpful
Most positive
Least positive

This is how I make my chocolate truffles. Except when they are done I freeze them and then dip them into melted chocolate thinned with oil. They are also easier to shape into a ball when froze s...

I really like this recipes. I made these very tiny because they are so rich. If you make them too big then they are a bit overwhelming. I also froze the truffle and then dipped them in candy mol...

This is a delicious, simple, and FAST recipe. I used salted butter and 2 king size Hershey's special dark chocolate bars (about 12 ounces, or 2 cups of chips) and they were perfect! We used th...

I just combined all the ingredients at once in a saucepan and heated them up until it was smooth, then I put it in a bowl and into the freezer. It didn't take very long and they came out great....

I made these this morning for a Valentine's treat for my boys tonight. I made no changes or substitutions Very very simple. I had one today and it's wonderful. NOTE: I've made this recipe before...

Worked very well. I'd probably use a little more cream next time, to increase the softness factor, but these were pretty nicely soft on their own. I like the taste the butter adds. I used salted...

Very easy and quick to make. I covered mine in both milk chocolate and the other half in white chocolate. Brought them into work today and there were none left. Will make again. Very pretty a...

Tasty. I didn't have any utensils to help make these into balls and the chocolate melted as soon as it touched my hands. I ended up pouring this into a square 9X9 and cutting it into squares. No...

I rolled these in toasted coconut, chopped hazelnuts, cocoa powder, and sprinkles, and they were gone so quickly I barely got a taste. DELICIOUS, and intensely easy. Thank you!!