Pure decadence, Dark Chocolate Truffles!
Dark chocolate on it’s own is so incredibly intense, and lends perfectly in these little bites of indulgence. They are well balanced, smooth, and rich, perfect to make up anytime you need a treat or to share with someone.
I’m a huge Lucille Ball fan and when I enjoy candies or truffles, all I can think of is that classic episode of her and Ethel at the chocolate factory! Oh my goodness, so funny!
https://youtu.be/8NPzLBSBzPI
I’m so glad I don’t have to deal with that conveyor belt, oh dear me! BUT I was a sight still, chocolate was everywhere, and I was happily covered in it. The stuff melts fast enough 😉
So what I love most about this recipe, is that there is no sugar added and has a base of only 3 ingredients plus your coating ingredient of choice! So easy to make, and even better to eat and enjoy.
These Dark Chocolate Truffles, make them, share them … or not, and enjoy!
Creamy Truffle Mushroom Pasta
Equipment
- 1 Large pot for cooking pasta
- 1 Large skillet or sauté pan for the sauce
- 1 Wooden spoon or silicone spatula for stirring
- 1 Measuring cups and spoons
- 1 Cheese grater or Microplane for fresh Parmesan
Ingredients
Pasta & Sauce Base
- 12 oz fettuccine or linguine
- 2 tbsp olive oil
- 2 tsp butter
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1 cup heavy cream
- ½ cup Parmesan cheese freshly grated
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Truffle Finish:
- 1-2 tsp white truffle oil (start with 1 tsp, taste, and adjust)
Optional Garnish
- Extra Parmesan shavings
- Fresh parsley, chopped
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Save ½ cup of the pasta water, then drain.
- In a large skillet, melt butter and olive oil over medium heat. Sauté garlic for about 30 seconds until fragrant, then add mushrooms. Cook until softened and lightly browned, about 5–6 minutes.
- Lower the heat. Stir in heavy cream, Parmesan, salt, and pepper. Let the sauce simmer gently for 2–3 minutes until slightly thickened.
- Remove from heat and stir in 1 teaspoon of truffle oil. Taste, then add the second teaspoon if you’d like more aroma.
- Mix the drained pasta into the sauce, adding a splash of reserved pasta water as needed for a silky, cohesive texture.
- Divide among plates. Top each serving with additional Parmesan and chopped parsley. Plate immediately and enjoy.
Tips & Variations
- Mushrooms: Cremini are reliable and flavorful, but wild mushrooms (like shiitake or chestnut) add amazing depth.
- Cream swap: Replace half the heavy cream with mascarpone for extra richness and a silkier texture.
- Truffle choices: White truffle oil offers a delicate aroma; black truffle oil delivers stronger notes—choose based on your preference.
7-DAYS WITH
Unlock a Week of Deliciousness!
Ready to transform your kitchen into a flavor factory? Sign up for our ✨FREE✨ 7-day email course and get a brand-new, incredible recipe delivered straight to your inbox every single day for a week!
At Little Figgy, we believe cooking should be fun, easy, and absolutely delicious. Get inspired, try new ingredients, and discover your next family favorite. What are you waiting for?
Do I really have to share them?
Nah, you don’t have to share. I won’t tell! 😉
Thank you for referencing Lucy! She cracks me up every time! These look great!
I could not ignore Lucy!!! Thanks Hillary! 🙂
oh wow! These truffles look amazing!!
Thank you Jenni!!!
These sound so decadent, and perfect for Valentine’s Day!
Thank you Sara! You’re right, they are completely decadent and ideal for Valentine’s Day 😉
I need a secret stash of these in my pantry.
Oh my yes! Haha. I have been known to hide them myself!
So simple! These look incredible.
Thank you so much!!! 🙂