Chocolate Truffles
Add Preferred Source
Chocolate Truffles are my go-to when I want to end a meal with something sweet. The ganache center is dense and fudgy with deep chocolate flavor, coated in cocoa powder or shredded coconut. Every bite is rich and chocolatey, and you’ll be shocked at how something this impressive comes together so easily.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make them for special occasions like Valentine’s Day, holiday dessert platters, bridal showers, and gift boxes because they look impressive but come together so easily. They’re completely no-bake and bite-sized, making them perfect for make-ahead entertaining. Store them at room temp for up to 3 days, in the fridge for up to 2 weeks, or freeze them for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chocolate Truffles with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this chocolate truffle recipe at home is easier than you think, and the result tastes just as good as anything from a fancy chocolate shop.
Heat the Cream
In a small pot or small saucepan, bring your heavy cream to a simmer over medium heat. Low fat cream doesn’t have enough fat to create a firm ganache that you can scoop and roll, so stick with full-fat versions for truffles that hold their shape.
For a dairy-free version and a more subtle coconut flavor, feel free to use coconut cream instead of heavy whipping cream. Coconut milk works in a pinch.
Add Optional Flavor
If you want to add flavor, wait until the chocolate mixture cools slightly to stir in your favorite liqueur, cinnamon sticks or extracts like peppermint, coconut, orange, almond, or Amaretto. If you’re adding these flavors, skip the added vanilla extract in the next step.
Melt the Chocolate
Place your chopped chocolate into a heatproof mixing bowl, then add the butter and vanilla extract. Pour the hot cream over everything and stir with a silicone spatula until the chocolate is completely melted into the cream and the mixture is smooth.
For a smoother and silkier ganache, you may add a tablespoon of cocoa butter along with the regular butter. If you have stubborn bits of chocolate that won’t melt, you can set the bowl over a pot of simmering water (a bain-marie) and stir until everything comes together.
You could also use milk chocolate chips or chocolate shavings for milk chocolate truffles that melt more easily. This is where quality chocolate makes a difference, so use something you’d actually enjoy eating on its own like Ghirardelli chocolate bars or Valrhona chocolate.
Chill the Ganache
Pour the chocolate mixture into a shallow bowl or oven dish and press a piece of plastic wrap directly onto the surface so condensation doesn’t form and make the ganache grainy.
Place it in the fridge to chill for 1½ to 2 hours until it’s firm enough to scoop but not rock-hard.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Scoop the Truffles
When the ganache is chilled, use a cookie scoop (about 2 teaspoons) to scoop the truffle mixture into balls. You could also use a round candy mold for even more uniform shapes.
Place them on a parchment-lined baking sheet and let them sit at room temperature for 20 to 30 minutes to dry slightly before rolling, which makes the outer layer easier to coat.
Roll in Toppings
Roll the truffles in your preferred toppings like sweetened or unsweetened cocoa powder, crushed nuts, cookies, cereal, finely shredded coconut, powdered sugar, chocolate sprinkles, melted chocolate with a drizzle of white chocolate, or even crushed candy canes.
You can use one topping for the whole batch or divide them up and try a few different coatings for different flavors so your guests can choose their favorites.
Serve and Enjoy
Serve the rolled truffles at room temperature so the centers are soft and creamy. Enjoy!
If you’re taking these delicious homemade truffles to a party, or any event, keep them cool during transport so they don’t soften or lose their shape. Pack them in a single layer in an airtight container with parchment paper between layers if you need to stack them.
If it’s warm outside, place the container in an insulated bag with an ice pack, but don’t let the ice pack touch the container directly or condensation will form.
Once you arrive, let them sit at room temp for about 10 minutes so they’re not too cold and the ganache can soften to the perfect texture. For gift exchange, a sturdy gift box line with wax paper keeps them presentable and looking special.
Ingredients
- ⅔ cup heavy cream
- almond extract Or add your favorite liqueur once the chocolate has cooled slightly. Add cinnamon sticks, or extracts such as peppermint, coconut, orange, or Amaretto to the cream, and ignore using vanilla extract in the further step
- 8 ounces chocolate use good quality
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Toppings:
- cocoa powder
- finely shredded coconut or other toppings like chopped nuts, sprinkles, finely chopped chocolate, crushed cookies, or crushed cereal
Instructions
- In a small saucepan, bring your heavy cream to a simmeralmond extract
- Place your chocolate into a heatproof bowl, add butter and vanilla, pour the hot cream over them and stir to let the chocolate melt into the cream. If needed use a Bain Maire to melt the ingredients⅔ cup heavy cream, 8 ounces chocolate, 1 tablespoon butter, ½ teaspoon vanilla extract
- Pour the chocolate mixture into a shallow bowl or oven dish and cover the surface with kitchen wrap (so no condensation can form) and place in the fridge to chill for 1½ – 2 hours
- When chilled, using a cookie scoop, scoop the chocolate mixture into balls, approximately 2 teaspoons in size. Set aside for 20 – 30 minutes to dry
- Roll them in your preferred toppings and serve at room temperature – enjoy!cocoa powder
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Keep the truffles in an airtight container at room temperature for up to 3 days if your kitchen isn’t too warm, or store them in the fridge for up to 2 weeks. If you’re refrigerating them, let them come to room temp for about 15 minutes before serving so the ganache stays soft.
For longer storage, flash-freeze them in a single layer on a freezer-safe sheet pan until solid, then transfer them to a freezer-safe container with parchment paper between layers and freeze for up to 3 months.
Thaw them in the fridge overnight and bring them to room temperature before serving.
What to Serve With Chocolate Truffles
Serve them on a dessert board with fresh berries, dried fruit, and nuts for a simple after-dinner spread. They pair perfectly with espresso, hot chocolate, or your favorite coffee.
You can pair them with other desserts like brownies, shortbread cookies, or fruit tarts if you’re putting together a dessert table for a party. They also work well as part of a cheese and dessert course with dark chocolate, aged cheddar, and fig jam.
More Easy Recipes for You to Try at Home
I think you’ll also love these other easy chocolate desserts.
