Eggless Chocolate Truffles
Rich, bittersweet, and impossibly silky, these chocolate truffles are the kind of confection that feels like it came from a fancy chocolatier — but you made them in your own kitchen. The ganache comes together with just a handful of pantry staples: dark chocolate, heavy cream, butter, a touch of corn syrup for gloss, vanilla, and a pinch of sea salt that makes the whole thing sing. No eggs anywhere in the process, which means you don't have to scrutinize store-bought truffle boxes for hidden binders or worry about what's lurking in the coating. The technique is straightforward — heat the cream, pour it over the chocolate, whisk until glossy, chill, and roll — and the result is a deeply fudgy center dusted in unsweetened cocoa powder. A melon baller or small cookie scoop keeps the portioning tidy, and a quick chill between steps ensures clean, beautiful rounds every time. With 24 truffles in a single batch, this recipe is perfect for gifting, holiday platters, or just keeping a stash in the fridge for whenever the craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
For the ganache
- 8 oz dark chocolate (70% cacao), finely chopped
- ¾ cup heavy cream
- 2 tbsp unsalted butter, cut into small pieces
- 1 tbsp light corn syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
For rolling
- ½ cup unsweetened cocoa powder, for rolling
Instructions
- 1
Place the finely chopped chocolate in a heatproof bowl. Set aside.
- 2
Combine the heavy cream, butter, and corn syrup in a medium saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture just begins to simmer at the edges — do not let it boil. Remove from heat immediately.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!