Here is a super easy chocolate truffle recipe that anyone can make. You probably have all the ingredients in your house right now. 

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12 ounces of dark chocolate. I like to use Trader Joe’s 72% dark cacao pound plus Belgium bar

1/3 cup heavy whipping cream

3 tablespoons ghee or butter

1 teaspoon vanilla

Try to not use chocolate chips, they just don’t seem to come out the same. If you want sweeter truffles you can do milk chocolate but honestly, they are way too rich and sweet for me. Trader Joe’s pound plus 72% is the best in my opinion. ( If you use milk chocolate reduce the amount of heavy cream by a little

Heavy whipping cream is the star ingredient. Do not use any substitution here. I have yet to find a good dairy-free way to make truffles. If you know one, message me 🙂

The ghee is a great addition to the truffles. Not only does it add flavor but it also adds a great touch of creaminess. You can use butter as well.

Vanilla gives the truffles a little sweetness. You can use any flavoring you like but make sure you do not add it till it is off the burner or it will all burn out.

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  1. Heat your whipping cream in a pot until it steams. Keep stirring it so it does not burn.
  2. Meanwhile, in another bowl break your chocolate into small pieces.
  3. Once your whipping cream is warmed but not boiling take it off the heat and pour it on top of the chocolate. Add your vanilla and ghee/butter.
  4. Do not stir it,  just quickly place a towel or lid on top of the bowl and let it sit for at least 15 minutes.
  5. After 15 minutes stir the chocolate/cream mixture. You do not want any chunks.

6. Once you have achieved a smooth texture with your chocolate chill it in the refrigerator for about 1 hour. The time can vary.  The goal is to be able to use a melon baller, small ice cream scoop or just your hands and roll a ball so it can keep form. I like to use my hands. The size of your truffle is up to you but remember these are rich. If the truffles become too soft to handle, place them in the refrigerator or freezer for a few minutes.

7. Roll them in cocoa powder, crushed nuts, coconut, or whatever floats your boat. I used pecans and walnuts and then crushed grain-free chocolate mint cookies. 

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