Rich, creamy, and bittersweet, truffles are mouthfuls of pure, all-encompassing chocolate bliss. And the beauty of them, for those of us who watch what we eat, is that they’re so intense, you really only need one to satisfy your sweet tooth. Though they look fancy, these chocolate truffles, recipe courtesy of Jenn Segal, Once Upon a Chef, are easy to make — seriously, we’re talking one bowl and a microwave! The only tricky part is rolling them because the chocolate is prone to melting from the warmth of your hands (but we have some tips below to help you master that).

Chocolate plays nicely with booze, so a swig of Bailey’s Irish Cream takes these truffles up a notch. However, if you’d like to make them alcohol-free or kid-friendly, go ahead and replace the Baileys with more heavy cream. Finally, the taste of the truffles is dependent on the quality of chocolate you start with, so be sure to use a good one.

Servings: 30 1-inch truffles
Total Time: 30 Minutes, plus 3 hours to chill


    • ½ cup heavy cream
    • 2 tablespoons Baileys Irish Cream (okay to substitute heavy cream)
    • 1 tablespoon unsalted butter
    • Pinch salt
    • 8 oz semi-sweet chocolate, best quality such as Ghiradelli, chopped
    • Cocoa powder (natural or Dutch-processed), confectioners’ sugar, finely chopped nuts, or unsweetened shredded coconut, for coating (See Tip)


    1. In a medium microwave-safe bowl, combine the heavy cream, Baileys, butter and salt. Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. Watch that it doesn’t boil over.
    2. Add the chocolate and let sit for about 30 seconds to melt. Using a whisk, stir until the chocolate is completely melted and the mixture is glossy and smooth.
    3. Refrigerate until completely firm, about 3 hours or overnight (to speed this chilling process up, pour the mixture into a wide, shallow bowl or pie plate).
    4. Place your coating(s) on a plate. Remove the chilled truffle mixture from the refrigerator. If you’ve had the mixture in the fridge for longer than 3 hours, you may need to let it sit out at room temperature for 10 to 15 minutes so it’s malleable enough to work with.
    5. Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. Dust your fingertips with the cocoa powder or the confectioners’ sugar/cocoa mixture.
    6. Use your fingertips to shape into a rough ball. Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. (If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners’ sugar/cocoa mixture and lightly coat, then continue rolling. You may need to wash your hands in cold water from time to time.)
    7. Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. Remove from the refrigerator about 10 minutes before serving (keep in mind that they’ll get too soft if left out at room temperature for too long).

The truffles will keep for a couple of weeks in the refrigerator. They can also be frozen for up to two months.

Tip: If using confectioners’ sugar for coating your truffles, mix it with an equal amount of cocoa powder for best results. When used alone, the cornstarch in confectioners’ sugar can give the truffles a slightly “off” taste.