Belgian Cocoa Dusted Truffles Recipe - Went Here 8 This (2024)

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These Belgian cocoa dusted truffles are made with creamy, decadent dark chocolate ganache with a hint cinnamon and rum, and just a pinch of cayenne for a touch of heat.

These truffles are life guys. WARNING: when you make these, you WILL want to eat them all.

It's just a fact. So be ready for it. Thisrecipe is super easy to make too, which makes them even more dangerous.

The chocolate ganache is rich and creamy (like in this Chocolate Ganache Tart or these Millionaire Bars)and the truffles have just the right amount of sweetness and a deep, intense chocolate flavor.

They are perfect for gifts too if you can manage to part with them. And with Christmas just around the corner, this is WAY cheaper than buying truffles, and just as good if I do say so myself!

**For more amazing gift ideas, try this Pistachio Baklava, these Almond Meringue Cookies, Almond Buttercrunch or these Candied Orange Peels. They are all just amazing and a real hit for gifts!**

Also make sure you check out the chocolate truffle web story!

Why This Recipe Works

• There are only a few ingredients and it is relatively easy to pull together.
• They come out decadent and creamy with very little effort.
• These truffles are perfect for gifts - or they can be frozen to eat throughout the season!
• There is no baking involved!

More favorite no-bake desserts:

• No bake peppermint cheesecake bars
• No bake Oreo balls
• No bake pumpkin cheesecake balls
• No bake chocolate mousse pie
• No bake cheesecake bites

The Ingredients

The full list of ingredients and amounts can be found in the recipe card in the bottom of the post.

A good quality dark semisweet chocolate is a must here.

The rum extract is optional. If you don't have it or prefer not to use it, you can leave it out (or substitute vanilla extract). I think it adds a cozy holiday flavor to these chocolate truffles.

The toffee chips are also optional. I like the extra sweet, caramely flavor that toffee chips offer (like in this Peanut Butter Fudge), but these chocolate truffles can be made without them as well.

Belgian cocoa powder is used to dust the truffles at the end before serving. It is a rich, chocolaty cocoa powder that adds a layer of decadence to these truffles.

Step by Step Instructions

Roughly chop the chocolate so it melts easier.

Combine the chocolate, cream, cayenne (optional), rum extract, cinnamon, salt and toffee chips (optional) in a bowl.

Microwave on 50% power, stirring every 30 seconds, until mixture is fully melted. Stir well to combine.

Refrigerate the mixture for 2-4 hours.

Scoop 1 tablespoon of the chocolate mixture onto a wax paper lined baking sheet or large flat plate. Use your hands to roll it into a ball.

**If they are too soft to roll, place in the freezer for 20-30 minutes, or until firm enough to roll in balls.

While the truffles are chilling, combine the cocoa powder and powdered sugar and mix well.

If you're choosing to use crushed almonds, chop those as well and place in a bowl.

Coat each ball in the cocoa powder mixture or the almonds.

Variations

• Add 1 teaspoon orange peel to the truffle mixture for chocolate orange truffles.
• Roll the truffles in shredded coconut, ground almonds, ground toffee bits, or powdered sugar to make a variety of different truffles.
• Dip them in chocolate candy shell.
• Add 2-3 tablespoons chopped nuts, white chocolate, m&ms, crushed candy bar, caramel bits, or any other fun mix-ins into the ganache.
• Substitute 1 tablespoon of brandy, rum, grand marnier or bourbon for the rum extract to make these boozy truffles.
• Add 1 teaspoon of instant coffee to give these an even deeper, richer chocolate flavor.
• Substitute peppermint extract for the rum.
• Sprinkle with coarse/flaky sea salt before putting them in the fridge.

Expert Tips

1. Use the best quality chocolate you can to get the best result.
2. If the ganache is too runny, place it back in a bowl and add an additional 2 ounces of chopped chocolate. Heat again until melted, making sure not to heat too much. Refrigerate for 2 hours then repeat the above steps.
   1. You can also add 2 teaspoons of corn syrup OR 1 tablespoon of butter to help them firm up.
3. If the ganache is too thick to roll into balls, add 1 tablespoon of cream at a time while microwaving at 50% power for 30 seconds. Continue adding cream and microwaving until the mixture can be scooped into balls.
4. If the truffles are too dry for the almonds or cocoa powder to stick, let them sit at room temperature for a few minutes to soften.
5. The rum extract is optional. If you don't have it or prefer not to use it, you can leave it out. I think it adds a cozy holiday flavor to these chocolate truffles.
6. The toffee chips are also optional. I like the extra sweet, caramely flavor that toffee chips offer, but these chocolate truffles can be made without them as well.
7. The cayenne pepper is optional. I like the touch of heat it adds, but it is not required for the recipe.

Storage/Freezing Instructions

Store the truffles in the fridge for up to 2-3 months wrapped tightly in an airtight container. The fridge will produce a lot of condensation, so it is important that the truffles are airtight.

I don't recommend storing the truffles at room temperature as they tend to get too soft, especially in warmer weather. Frozen, truffles will last up to 6 months.

To freeze the truffles, place them in the freezer safe plastic wrap and place in an airtight container. Store in the freezer for up to 6 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

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Recipe

If you love this recipe, leave a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂