Chocolate Truffles

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recipe by Kamran Siddiqi

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
  • Calories icon
based on 1 ratings

These truffles are luscious; they’re smooth, rich, and have the perfect amount of flavor thanks to the small addition of sea salt and vanilla. Admittedly, they’re a bit messy to make but they come together in a pinch. As we all know– chocolate melts, so be sure to work in a cool environment and work as quickly as you can, especially if you’ve hot hands (Tip: run your hands under cold running water for a few seconds, then dry them off, before working with the truffles). A bit on the chocolate: For the dark chocolate, I like to stick to a cacao content of 54% to 65%. If you’d like truffles that are less rich, feel free to substitute between 1.5 oz (43 g) and 2 oz (57 g) of milk chocolate for the dark chocolate. On the golden syrup: I find that adding a bit of golden syrup to the mixture keeps the truffles nice and smooth in texture; if you don’t have golden syrup on hand, feel free to use mild honey, light agave nectar, or light corn syrup– they all work great. On the flavoring: For a more adult flavor, use a liquor like amaretto, raspberry or cherry liqueur. Feel free to use any other of your other favorite extracts that go well with chocolate; this recipe is a good base for any of your favorite chocolate flavor-parings.

recipe updated Jun 7, 2019


  • Dark chocolate icon
    Dark chocolate
  • Whipping cream icon
    Whipping cream
  • Unsalted butter icon
    Unsalted butter
  • Sea salt icon
    Sea salt
  • Golden syrup icon
    Golden syrup
  • Vanilla extract icon
    Vanilla extract
  • Flaked coconut icon
    Flaked coconut
  • Pistachios icon
  • Cocoa powder icon
    Cocoa powder


  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Small bowl

Step preview

  1. Get a clean saucepan
  2. Add coarsely chopped dark chocolate
  3. Add whipping cream
  4. Add unsalted butter
  5. Add sea salt
  6. Stir constantly until completely melted then set aside - low heat
  7. Add golden syrup
  8. Add vanilla extract
  9. Stir until completely mixed
  10. Transfer chocolate mixture to baking pan
  11. Refrigerate in fridge until firm - 45 min
  12. Prepare a clean baking sheet with parchment paper
  13. Get a clean small bowl
  14. Add flaked coconut
  15. Get a clean small bowl
  16. Add chopped pistachios
  17. Get a clean small bowl
  18. Add cocoa powder
  19. Scoop balls with teaspoon
  20. Roll into balls
  21. Dip one third of balls into small bowl then set aside
  22. Dip one third of balls into nuts then set aside
  23. Dip one third of balls into chocolate mixture then set aside
  24. Chill baking sheet in fridge - approx 30 min
  25. Serve
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