Chocolate Truffles
These Chocolate Truffles are rich, velvety and deeply chocolatey, made with simple pantry ingredients like almond flour, cocoa powder and melted chocolate. Each bite is smooth, fudgy and decadent - the kind of homemade chocolate treat that feels both cozy and elegant.
They're perfect for gifting, holiday dessert boards or keeping tucked in the fridge for a quick sweet treat. Whether you serve them chilled or let them soften to room temperature, they always feel special without requiring much effort at all.
If you love easy chocolate desserts, you might also enjoy our Chocolate Chip Cookie Brownie Bars or our Peppermint Brownie Cookies.
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Why You Will Love This Recipe
- Rich Chocolate Flavor: Every truffle is packed with deep cocoa richness and a smooth texture that melts as you bite in.
- Simple Ingredients: You only need a few basics.
- Naturally Gluten-Free: Almond flour keeps the texture tender while making this a great option for gluten-free dessert lovers.
- No-Bake Treat: No oven or no stress, perfect for busy days or warm weather.
- Perfect for Gifting: They look fancy, pack beautifully and make a great homemade gift for any chocolate fan.
Ingredients
A handful of simple ingredients is all you need for these velvety homemade truffles.
See the recipe card below for the exact quantities of each ingredient.
- Almond Flour: Adds structure and a soft, slightly nutty richness to the truffle centers.
- Cocoa Powder: Gives the base its deep chocolate flavor and velvety texture.
- Whole Milk: Bring the mixture together.
- Maple Syrup: Sweetens the truffles naturally.
- Semi-Sweet Chocolate Chips: Melt into a smooth chocolate coating that hardens into a glossy shell.
Grab yourself a small sheet pan, mixing bowl, measuring cups and parchment paper for this easy no bake treat.
Variations
- White Chocolate Shell: Swap the semi-sweet coating for melted white chocolate for a sweeter, creamier finish.
- Dairy-Free Treat: Use almond or cashew milk and dairy-free chocolate chips.
- Extra Chocolatey: Roll the finished truffles in cocoa powder after dipping for a darker, more intense chocolate bite.
- Sea Salt Finish: Add a pinch of flaky sea salt on top to balance the sweetness.
- Flavor Boost: A splash of vanilla extract or a pinch of espresso powder to the truffle mixture.
How to Make Chocolate Truffles
These truffles come together with just a few simple steps.
Line a sheet pan with parchment paper and set aside (note: you want one that will fit in your freezer).
Whisk together almond flour and cocoa powder in a medium bowl. Pour in the milk and syrup and mix with a spatula until fully combined (note: if there is some cocoa powder not fully blending in add one teaspoon milk, as needed, but do not make it wet).
Using a 1 ½ tablespoon cookie scoop, place 21 even balls on the baking sheet and roll until smooth. Chill your truffles in the freezer for 30 minutes.
If using a microwave method, allow truffles to sit out for 3-5 minutes before moving onto the next step. If using the while melting chocolate on the stove, you can remove them while you do the next step.
Melt your chocolate in a microwave safe bowl in 30 second increments, stirring in between, or over low heat using a double boiler method (heat a couple inches of water on low on the stove with a heat-safe bowl overtop with the chocolate. Allow it to melt slowly, stirring more regularly as it melts faster).
Lower each truffle in the chocolate, ensuring they are fully coated, then give a little tap to remove excess chocolate, then return them to the pan.
Chill in the fridge for 30 minutes, or until the chocolate is set.
Optional step: once chilled you can use the remaining chocolate (rewarmed the same way it was melted) to drizzle over top and add a pinch of sea salt (the salt needs to go on quickly).
Hint: Freezing the truffle centers first helps them keep their shape when dipped into warm melted chocolate.
Recipe Tips
- Use Room Temperature Truffle Mix: If the mixture is too cold when rolling, it may crack; if too warm, chill briefly until manageable.
- Smooth Coating: Tap the fork gently on the side of the bowl to let excess chocolate drip off before placing truffles on the baking sheet.
- High-Quality Chocolate: Using good chocolate chips or chopped chocolate bars gives the best-tasting shell.
For a quick chocolatey treat, our Costco Peppermint Bark is always a delicious choice.
More No Bake Desserts
Storage Instructions
- Refrigerator: Keep in an airtight container for up to 1 week. Enjoy chilled or let soften slightly at room temperature.
- Freezer: Freeze for up to 3 months. Let the chocolate fully set before transferring to a freezer bag.
- Make Ahead: Make the centers a day ahead, freeze overnight, then dip in chocolate the next day.
Serving Suggestions
- Chocolate Treats: Rolo Brownies, Cake Brownies from Brownie Mix, Chocolate Chip Cookie Brownie Bars and Chocolate Poke Cake.
- Sweet Snacks: Keto Candied Pecans, Cranberry Sauce Muffins and Sugar Cookie Cups.
- Hot Beverages: Pumpkin Chai Latte, Starbucks Peppermint Hot Chocolate and Irish Coffee with Baileys.
Chocolate Truffles Recipe FAQs
Almond flour gives the truffles structure without drying them out and regular flour should not be used raw, so we do not recommend it.
Yes, melting chocolate over medium-low heat in a double boiler works beautifully if you prefer more control.
Absolutely - add vanilla or peppermint extract, espresso powder or even a tiny pinch of cinnamon for extra depth.
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Chocolate Truffles
Equipment
- Baking Pan
- Parchment Paper
- Mixing Bowls
- Measuring Cups
- 1 ½ Tablespoon Cookie Scoop
Ingredients
- 150 grams almond flour about 1 ¼ cup
- 120 grams cocoa powder about 1 cup
- ½ cup whole milk
- ½ cup maple syrup
- 285 grams semi-sweet chocolate about 10 ounces
Instructions
- Line a sheet pan with parchment paper and set aside (note: you want one that will fit in your freezer).
- Whisk together almond flour and cocoa powder in a medium bowl. Pour in the milk and syrup and mix with a spatula until fully combined (note: if there is some cocoa powder not fully blending in add one teaspoon milk, as needed, but do not make it wet).
- Using a 1 ½ tablespoon cookie scoop, place 21 even balls on the baking sheet and roll until smooth. Chill your truffles in the freezer for 30 minutes.
- If using a microwave method, allow truffles to sit out for 3-5 minutes before moving onto the next step. If using the while melting chocolate on the stove, you can remove them while you do the next step.
- Melt your chocolate in a microwave safe bowl in 30 second increments, stirring in between, or over low heat using a double boiler method (heat a couple inches of water on low on the stove with a heat-safe bowl overtop with the chocolate. Allow it to melt slowly, stirring more regularly as it melts faster).
- Lower each truffle in the chocolate, ensuring they are fully coated, then give a little tap to remove excess chocolate, then return them to the pan.
- Chill in the fridge for 30 minutes, or until the chocolate is set.
- Optional step: once chilled you can use the remaining chocolate (rewarmed the same way it was melted) to drizzle over top and add a pinch of sea salt (the salt needs to go on quickly).
Notes
- Freezing First: This ensures the truffle centers keep their shape when dipped into warm melted chocolate.
- Use Room Temperature Truffle Mix: If the mixture is too cold when rolling, it may crack; if too warm, chill briefly until manageable.
- Smooth Coating: Tap the fork gently on the side of the bowl to let excess chocolate drip off before placing truffles on the baking sheet.
- High-Quality Chocolate: Using good chocolate chips or chopped chocolate bars gives the best-tasting shell.
Nutrition
Tried this recipe? Leave a star rating and comment below, I'd love to hear how it turned out for you!
I love how simple these are to make, and that they are naturally gluten free. We have a lot of friends that are celiac, so it was nice to share these with them!