These homemade Chocolate Truffles are a chocolate lovers dream! Only 4 ingredients to make, a super simple prep, and they have a luxurious melt-in-your-mouth texture and a perfectly decadent flavor.

Looking for more tempting treats? Also try these ever so popular Oreo Truffles (AKA Oreo Balls)! Only 3 ingredients and unbelievably tasty!

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Stack of homemade chocolate truffles covered in cocoa, nuts, sprinkles and coconut piled into a pyramidal shape in a white bowl set over a marble surface.

Easy Chocolate Truffles Recipe

Sure, high quality store-bought chocolate truffles are always temptingly delicious, but have you tried them homemade yet? Believe it or not they are even better!

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Plus they are so fun to make and perfectly customizable. You can add different extracts and roll (or dip) in so many different toppings to finish.

They are great for gifting and always sure to satisfy those chocolate cravings!

Helpful Tips

  • You can use anywhere from about 35% to 75% intensity of chocolate. If using milk chocolate it’s important to follow specific ratios and direction for that as it has added milk in the chocolate and requires less cream.
  • Just be sure to use a good quality chocolate bars (something such as Callebaut, Ghirardelli, Valhrona, Lindt, Scharffen Berger etc), they’ll only taste as good as the chocolate you use.
  • Don’t use chocolate chips the won’t have the same final consistency and quality.
  • Plan ahead and be sure to allow enough time for refrigeration. The chocolate will be super runny and needs to set in the fridge before attempting to roll.
  • If possible wear food safe gloves when rolling, chocolate will stick less to gloves than bare hands.

Photo of ingredients used to make homemade chocolate truffles. Includes chocolate bars, heavy cream, vanilla extract, and cocoa powder.

Only 4 Ingredients for Chocolate Truffles

  1. Chocolate bars: Be sure to chop chocolate very small so it will melt through just from the residual heat of the hot cream.
  2. Heavy cream: I made these with 1/2 cup to 3/4 cup heavy cream. I found 1/2 cup plus just 1 Tbsp was just right for an easy to work with mixture that yielded a soft enough truffle.
  3. Vanilla extract: You can also use other extracts in place of vanilla such as coconut, peppermint or almond extract (if using one of these you’ll only need about 1/2 tsp). Another flavor option is to include 2 – 3 tsp instant espresso powder to be heated in with the heavy cream.
  4. Cocoa powder: This is used for rolling. Or pick another coating option below.

Scroll below for full recipe with ingredient amounts and print option.

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Photo of topping ideas of chocolate truffles. Shows chopped nuts, cocoa powder, sprinkles, shredded coconut, pulverized freeze dried strawberries and colored sugar in individual small glass bowls.

Coating Ideas

Pick 1 or more to roll the truffles in:

  • Cocoa powder: Dutch process, unsweetened, or even sweetened would work.
  • Fine shredded coconut: Sweetened or unsweetened.
  • Sprinkles: Any color to match the current celebration or holiday. Just keep in mind if you want soft truffles avoid crisp/crunchy sprinkles.
  • Coarse/raw sugar: If you want to up the sweetness.
  • Finely chopped chocolate: I blitz it in the food processor. You can also shave it.
  • Melted chocolate: If going this route, be sure the rolled truffles are well chilled before dipping into melted chocolate.
  • Chopped nuts: Walnuts, pecans, almonds, pistachios, hazelnuts, macadamia nuts, almonds, or peanuts are all great options. You can use as is or toasted.
  • Freeze dried berries, pulverized in food processor: Strawberries, blueberries or raspberries are great options. Strawberries are the red/pink pictured here. If you want them extra coated in it you can roll, spritz exterior with a little water then roll again.

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How to Make Dark Chocolate Truffles

  1. Place chocolate in a medium heat proof mixing bowl.
  2. Heat cream in a small saucepan over medium-high heat. Bring just to a simmer.
  3. Pour hot cream over chocolate in bowl. Let rest 5 minutes.
  4. Add vanilla and stir mixture until chocolate has melted. Tip: If there are any unmelted chocolate bits left, heat in the microwave on 50% power in 20 second increments stirring to melt until smooth.
  5. Chill mixture 2 – 3 hours until it has firmed up and is easier to work with.
  6. Scoop mixture out 1 Tbsp at a time (I like to use a cookie scoop) and transfer to a 13 by 9-inch baking dish lined with parchment paper.
  7. Roll portions into balls (preferably use food safe gloves for less sticking).
  8. Place coating of choice in a small bowl then roll truffles through to cover. Return to parchment in pan.
  9. Keep truffles stored in refrigerator up to 4 days.

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How to Make Milk Chocolate Truffles

  • Use only 1/3 cup heavy cream (with 8 oz. milk chocolate).
  • Place chopped milk chocolate and heavy cream in a heat proof bowl.
  • Heat a few inches of water in a saucepan on the stove nearly to simmer. Set the bowl over saucepan.
  • Heat mixture, stirring constantly until chocolate is melted and smooth.
  • Cover and chill until mixture is firm enough to work with.
  • Scoop out 1 Tbsp at a time, shape into rounds.
  • Roll through desired coating.

Rows of chocolate truffles coated in different toppings shown on a white oval serving platter.

Read more: How To Make Ice Cream Waffles | Guide to the Kitchen – Coral

How to Store Homemade Truffles and Shelf Life

  • Store prepared truffles in a single layer in an airtight container.
  • Keep refrigerated.
  • They should keep well up to 2 weeks (just note that some of the toppings may melt away a bit over time such as cocoa or pulverized freeze dried berries).
  • You can enjoy straight from the fridge or for softer truffles let them rest at cool room temperature for 20 minutes.

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More Tempting Chocolate Recipes

  • Best Chocolate Cake
  • Chocolate Covered Strawberries
  • Chocolate Mousse
  • Easy Chocolate Mousse Pie
  • Hot Chocolate

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