These chocolate truffles are cut into squares to keep the process simple—no rolling, no mess. With just four ingredients, this recipe recreates the rich, melt-in-your-mouth experience of Costco’s Chocmod Truffettes. Prepare for intense chocolate satisfaction.
Chocolate Truffles
If you love dark chocolate, these truffles hit all the right notes: dense, silky ganache sliced into neat squares and lightly dusted with cocoa powder. I set out to replicate the Costco Chocmod Truffettes and after a few attempts landed on this straightforward, crowd-pleasing copycat that testers agree is spot on.
Rather than fussing with shaping or rolling, I keep these truffles tidy by pouring the ganache into a pan, chilling it, then slicing it into squares. It’s faster, cleaner, and still indulgent.
For portion control I cut the slab into 36 squares, but you can slice smaller or larger depending on your preference. Either way, these truffles are addictive—plan on more than one per person.
What’s in a truffle?
Classic truffles are simply a chocolate ganache—chocolate melted into warmed cream and often enriched with butter and flavoring—then coated in cocoa, nuts, or sprinkles. This recipe uses only four essential ingredients: good-quality dark chocolate (I used 70% cacao), heavy cream, butter, and your choice of extract (vanilla, peppermint, orange, etc.).
That’s it: minimal ingredients, maximum flavor.
How to make Chocolate Truffles
- Chop dark chocolate bars into small pieces so they melt evenly.
- Warm the heavy cream with the butter and your chosen extract until it reaches a gentle simmer.
- Pour the hot cream mixture over the chopped chocolate. Let it sit for a minute to soften the chocolate, then stir until smooth and glossy. It may appear loose at first but will thicken and darken as you stir.
- Line a 9×9″ baking dish with parchment (not wax paper). Pour the ganache into the dish, spread it evenly, tap the pan gently on the counter to level, then place it uncovered in the freezer for about three hours to set.
- Remove the set ganache from the pan, dust the top with cocoa powder, and cut into 36 (or more) squares. Serve the truffles at room temperature. Store any leftovers in an airtight container in the refrigerator.
For other chocolate desserts, consider chocolate tarts, crème brûlée variations, or layered no-bake bars to satisfy a serious chocolate craving.
Subscribe to the newsletter and follow on social channels for more recipes and videos.
Chocolate Truffles (Costco Chocmod Truffettes Copycat)
Print Recipe
Ingredients
- 500 gm dark chocolate bars chopped small (use 60% cacao or higher; 70% recommended)
- 1 1/2 cups heavy cream
- 2 tbsp butter
- 1 tbsp vanilla extract (or peppermint/orange extract)
- 1/3 cup cocoa powder for dusting
Instructions
- Cut the dark chocolate into small, even pieces to help it melt smoothly.
- Heat the heavy cream with the butter and chosen extract until just about to simmer. Do not boil.
- Pour the hot cream mixture over the chopped chocolate. Let it rest for a minute, then stir until fully combined and glossy. If it looks loose at first, keep stirring—it will thicken.
- Line a 9×9″ pan with parchment (not wax paper). Pour the ganache into the pan, smooth the top, tap gently to level, and freeze uncovered for about 3 hours.
- Remove from the pan, dust with cocoa powder, and slice into 36 to 64 squares depending on desired size. Wipe a knife in hot water and dry between cuts for cleaner slices.
- Serve at room temperature. Store in an airtight container in the refrigerator.
Notes
- Use dark chocolate bars with 60% cacao or higher; higher-quality chocolate makes a better truffle. You can substitute chocolate chips, though texture and flavor may differ.
- Flavor options include vanilla, orange, or peppermint extract—choose what suits your taste or the season.
- Avoid overheating the cream above about 170°F, which can cause the ganache to split. If it does split, an immersion blender can help re-emulsify it into a creamy ganache.
- For neat cuts, dip a sharp knife in hot water and wipe it dry between slices.
Nutrition
Carbohydrates: 7 g |
Protein: 2 g |
Fat: 8 g
The nutrition information is an estimate and should not replace professional advice.