These microwave chocolate truffles deliver a silky, melt in your mouth ganache center with only three ingredients and a few minutes of hands on work. After a long chill, the mixture rolls into neat little balls that you can dress up in coconut, cocoa, crushed peanuts, or sprinkles.
They look like they came from a chocolate shop, yet the method is simple enough for beginners. Make a batch for gifting, dessert platters, or a sweet treat after dinner.
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Why This Microwave Chocolate Truffles Recipe Works
Ganache is just chocolate and cream, and the microwave melts it gently without a double boiler. Short pops with stirring in between keep the chocolate from scorching and the mixture smooth and glossy.
A little butter makes the truffles extra silky and gives them a clean finish on the tongue. Full fat cream is important, because lower fat versions will not set firm enough to roll.
Coating the truffles lets you customize each batch. Coconut adds chew, cocoa gives a classic bittersweet finish, peanuts bring crunch, and sprinkles make them cheerful for kids.
Ingredients for Microwave Chocolate Truffles
- 10 ounces dark chocolate chips or chopped dark chocolate
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream, full fat and not whipped
- 1/2 cup unsweetened shredded coconut, for coating
- 1/4 cup unsweetened cocoa powder, for coating
- 1/2 cup finely crushed roasted peanuts, for coating
- 1/3 cup sprinkles, for coating
- 1/4 cup powdered sugar, for dusting
Chocolate: Use good quality dark chocolate chips or a chopped bar. The flavor of the chocolate shines, so choose one you enjoy eating.
Cream: Full fat cream sets the ganache firm enough to roll. Do not use whipped cream or low fat versions.
Butter: A small amount of butter adds shine and a smooth mouthfeel.
Coatings: Shredded coconut, cocoa powder, crushed peanuts, sprinkles, and powdered sugar each give a different look and texture.
Cocoa powder: Dutch process cocoa has a darker color and a smoother taste than natural cocoa.
How to Make Microwave Chocolate Truffles
1. Combine in a bowl. Place the chocolate, cream, and butter in a large microwave safe bowl.
2. Microwave in pops. Microwave on high in four 30 second pops, stirring well after each one.
3. Let it stand. Cover the bowl with a plate and let the mixture stand for 5 minutes, which finishes melting the chocolate.
4. Stir the ganache. Stir until the mixture is completely smooth and glossy.
5. Chill. Refrigerate the bowl for about 6 hours, until the ganache is firm enough to scoop. Chill a plate or tray as well.
6. Roll the truffles. Scoop level tablespoons of ganache and roll them quickly between your palms into small balls, dusting your hands with a little powdered sugar if sticky.
7. Coat. Roll the balls in coconut, cocoa, crushed peanuts, or sprinkles and set them on the chilled tray.
8. Serve or store. Serve right away or return the truffles to the refrigerator until ready to share.
How to Serve Microwave Chocolate Truffles
Serve the truffles on a small platter at room temperature for the creamiest bite. They look lovely beside dark chocolate mousse and silky chocolate ganache on a dessert table, or boxed with fudgy chocolate chunk brownies as a gift. A glass of strawberry blueberry kefir smoothie balances the richness.
How to Store and Reheat Microwave Chocolate Truffles
Store the truffles in an airtight container in the refrigerator for up to 1 week, with parchment between layers. For the ideal texture, let them sit at room temperature for 10 minutes before serving. You can also freeze them for up to 3 months and thaw them in the refrigerator overnight.
Tips and Variations for Microwave Chocolate Truffles
Stir between pops. This keeps the chocolate from scorching and gives a smooth ganache.
Chill long enough. The ganache must be firm for clean rolling, so allow the full 6 hours.
Use cold hands. Warm hands melt the chocolate. Run them under cold water and dry them before rolling.
Work in small batches. Keep the bowl in the refrigerator between batches so the ganache stays firm.
Try different coatings. Chopped pistachios, crushed cookies, or toasted almonds also work.
Add flavor. Stir in a splash of vanilla extract or a pinch of espresso powder for depth.
Mind allergies. Peanuts are a common allergen, so label truffles clearly when sharing.
Store safely. Cream based sweets belong in the refrigerator. The University of Wisconsin Extension leftovers guidance covers safe storage.
Frequently Asked Questions About Microwave Chocolate Truffles
Can I make microwave chocolate truffles with milk chocolate?
Yes, but milk chocolate is softer, so use a bit less cream or chill the ganache longer. The truffles will taste sweeter.
How long do microwave chocolate truffles need to chill?
Plan on about 6 hours in the refrigerator so the ganache is firm enough to roll. A shorter chill leaves it sticky.
Can I freeze microwave chocolate truffles?
Yes. Freeze them in a single layer, then transfer to a container for up to 3 months. Thaw in the refrigerator.
Why is my ganache too soft to roll?
It probably needs more time in the refrigerator, or the ratio of cream was too high. Chill it longer and scoop quickly.
Can I use chocolate chips?
Yes. Chips melt well in the microwave. Chopped bars give a slightly smoother texture.
Microwave Chocolate Truffles with Coconut and Cocoa Coatings
Equipment
- microwave safe bowl
- Spoon
- Baking tray
- Parchment paper
Ingredients
Main Ingredients
- 10 oz dark chocolate chips or chopped dark chocolate
- 2 tbsp unsalted butter
- ½ cup heavy cream full fat, not whipped
- ½ cup unsweetened shredded coconut for coating
- ¼ cup unsweetened cocoa powder for coating
- ½ cup crushed roasted peanuts finely crushed, for coating
- ⅓ cup sprinkles for coating
- ¼ cup powdered sugar for dusting
Instructions
Cooking
- Melt. Heat the chocolate, cream, and butter in the microwave in four 30 second pops, stirring after each.
- Rest. Cover and let stand 5 minutes, then stir until glossy.
- Chill. Refrigerate for about 6 hours until firm.
- Roll. Scoop tablespoons of ganache and roll into balls.
- Coat. Roll the balls in the coatings and keep chilled until serving.
