Double Chocolate Truffles with Cocoa Powder Recipe
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5 from 1 vote

Double Chocolate Truffles

Creamy, dreamy chocolate truffles that melt into blissful treats.
Prep Time10 mins
Cook Time10 mins
Chilling Time2 hrs
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 15
Calories: 196kcal
Author: Judy Purcell


  • 1/3 cup heavy whipping cream
  • 1/3 cup coconut oil
  • 1 cup bittersweet chocolate , about 5.5 oz chopped or in chips
  • 1 cup semi-sweet chocolate , about 5.5 oz chopped or in chips
  • 2 teaspoons vanilla extract
  • Any favorite coating


  • Mix heavy cream and coconut oil in a small pot over med-low heat and bring to a strong simmer. Remove from heat and add the vanilla and chocolates.
  • Stir until chocolate is melted and smooth.
  • Pour into a bowl and refrigerate for for at least two hours, or until mixture is firm to the touch.
  • Prepare desired coatings and place in separate bowls. Once the chocolate is hardened, use a melon baller or a small cookie scoop to create balls of chocolate (bite-size is best). Roll each ball in your hands to round and smooth, but don't worry about trying to make them perfectly round.
  • Roll each truffle ball in desired coating, pressing lightly to help adhere, and arrange in an air tight container to store in the refrigerator until ready to serve.
  • Allow to sit at room temperature for 5-10 minutes before serving for a silkier texture.


Unsalted butter can be used as a substitute for the coconut oil for more traditional truffles. To make dairy-free truffles, substitute coconut cream for the heavy whipping cream and use chocolate that does not contain milk products.


Calories: 196kcal | Carbohydrates: 12g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 136mg | Fiber: 1g | Sugar: 8g | Vitamin A: 90IU | Calcium: 18mg | Iron: 1.5mg