Chocolate Truffles #recipe

Crêpes, macarons, pain au chocolate, cassoulet, beef Daube, tarte Tatin—you name it, I ate it while in Paris. But the truffles. Oh my, the chocolate truffles.

Silky ganache rolled into poppable bites bathed in a bowl of cocoa powder. We have James Beard Award-winning cookbook author Patricia Wells to thank for bringing this recipe into our worlds. And I can guarantee you this is one when just a taste just isn’t enough.

I had the pleasure of attending Patricia’s cooking program in Paris last week, and the five days of wining and dining fruited many an I’ll-keep-this-forever recipes. But the chocolate truffles proved to be a standout. So when I shared a photo of the truffles on Facebook and Instagram, I wasn’t all too surprised the posts were met with a chorus of comments. “Recipe?” “Recipe please!” “Can you share the recipe?”

Ask and ye shall receive. I owe huge thanks to Patricia for hosting such a spectacular weeklong program in her Paris kitchen, complete with walking tours of the city’s best markets and a meal-of-a-lifetime at Guy Savoy. (Two words: Artichoke soup.)

Whether you’re in need of a hostess gift, a holiday gift, or simply want to give yourself a gift, one thing is certain: Patricia’s chocolate truffles recipe has you covered.

Chocolate Truffles #recipe

Chocolate Truffles #recipe

Chocolate Truffles #recipe

Chocolate Truffles #recipe

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Chocolate Truffles

Satisfy your chocolate craving and discover how easy it is to make the best-ever homemade Chocolate Truffles!
4 from 1 vote
Chocolate Truffles #recipe
Prep Time 3 hrs 30 mins
Cook Time 0 mins
Total Time 3 hrs 30 mins
Servings 30 truffles


  • 7 ounces chocolate (66 to 72%), finely chopped
  • 2/3 cup heavy cream
  • 1 Tablespoon honey
  • 2 Tablespoons salted butter, at room temperature
  • 2 1/2 Tablespoons unsweetened cocoa powder


  • Line a 9-inch square baking pan with parchment paper, leaving a generous overhang on two sides.
  • Finely chop the chocolate and place it in a metal bowl.
  • In a medium saucepan, bring the cream and honey just to a boil over moderate heat. Watch carefully so the cream does not boil over. Pour ⅓ of the mixture over the chocolate in the bowl. Working rapidly with a whisk, mix to obtain a smooth and glossy texture. Gradually add the remaining cream, whisking to maintain a smooth and glossy emulsion. Whisk in the butter. Transfer the ganache to the parchment paper-lined pan, spreading it into an even layer. Fold the parchment paper over the ganache and cover it securely with plastic wrap. Set the pan aside at room temperature until set, about 3 hours.
  • Line a storage container with a cover with parchment paper.
  • Place a miniature fine-mesh sieve in a small bowl. Add the cocoa powder to the bowl.
  • To shape the truffles, use a small ice cream scoop or melon baller to form 1-inch balls of ganache. Smooth the surface with your thumb, or the heel of your hand, before releasing the ganache from the scoop. Roll the truffle quickly in your hands to form a smooth ball.
  • Drop the truffle into the cocoa, rolling it around, and then shake off any excess powder. Transfer the truffle to the storage container. Repeat for the remaining truffles. Store in the covered container at a cool room temperature for up to 2 days or refrigerate for up to 1 week. Bring to room temperature before serving.
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Recipe printed with permission from Patricia Wells. Please do not copy or reprint this recipe without written permission.

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Calories: 61kcal, Carbohydrates: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 9mg, Potassium: 29mg, Sugar: 3g, Vitamin A: 100IU, Calcium: 6mg, Iron: 0.2mg

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  1. So, after 3 hours, still not set and I refrigerated the chocolate now it’s super hard. Should I let sit out so I can form the truffle?

  2. The directions say to leave them out for 3 hours at room temperature? I’m coming up with the same problems though. 5 hours later they’re still gooey and totally too soft to form.

    1. Hi there! Apologies on my response in a previous comment. They should be left at room temp for 3 hours, but if you’re finding the mixture is still soft after that timeframe, you can refrigerate it for 30 to 60 minutes until it firms up.

  3. These sounded good but were a total failure. Tried forming them after 3 hours and they were total mush. Seventeen hours later still the same. But they tasted good from a spoon.

    1. Hi Lynn – After chilling, the mixture should be pliable and soft. It’s a bit messy to roll them, but once scooped into the mounds, they should be easy to roll.

  4. I have actually made ganache with half n half and it works perfectly. When you say all purpose cream are you talking about canned cream/evaporated milk? If so, I don’t think I would use that because it will change the flavor quite a bit. But if you try it, let us know!!

    1. Hi Donna – I didn’t specify “all purpose cream,” but the “heavy cream” listed in the directions is found in the refrigerated section of your supermarket.

  5. I just tried to make these the other day- and they never set up…any suggestions of why or how to get them to set up…..really want them to work :)

    1. Hi Audra – Did you refrigerate the mixture for the specified time? The chocolate should solidify into the scoopable stage rather quickly.

  6. just saw this and want to try it, but the local supermarkets near my place don’t carry heavy cream. can i use all purpose cream instead?

    1. Hi Jerusha – I have never tried making this recipe with all-purpose cream so I can’t say with certainty if it’d work out.

  7. Forgive the amateur question, but does the “(66 to 72%) chocolate” refer to the sweetness factor? As in semi-sweet?

    1. Hello! The “66 to 72%” refers to the percentage of cacao in the chocolate. In general, the higher the percentage, the more intense the chocolate flavor. Hope that helps!

  8. Wow! The featured photo looks like the Cover of a Cookbook. Each post your photos look more amazing. Nice work! Ok. Had to tell ya that, now I’m going back to read the post.

  9. Truffles are a thing of beauty and these are no exception! I’m so jealous of your trip and your cooking class you took in Paris. Thank you for sharing this beautiful dessert!

  10. I love when simple dessert turn out to be the best desserts. These are perfect, Kelly! Thanks for sharing the recipe with us! :)

  11. Total perfection! My goodness they are perfect little orbs of magic :) pinned to my truffle board

  12. These are SO simple and elegant Kelly! Such a perfect little dessert or gift! Pinning