Chocolate truffles require only a few basic ingredients but deliver impressive results. They’re luxurious, melt-in-your-mouth, and surprisingly simple to make at home. You can roll them in cocoa powder, nuts, or coconut, or dip them in melted chocolate for a professional finish. No baking required, and you can make them ahead of time for ultimate convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Semi-sweet or dark chocolate, chopped
Heavy cream
Unsalted butter (optional, for added richness)
Pure vanilla extract or other flavorings (optional)
In a small saucepan, heat heavy cream (and butter, if using) over medium heat until just simmering—do not boil.
Pour the hot cream over the chocolate and let sit for 1–2 minutes.
Stir gently until the chocolate is completely melted and the mixture is smooth and glossy.
Stir in vanilla extract or other flavorings if desired.
Cover the bowl and refrigerate the ganache for 1–2 hours, or until firm enough to scoop.
Using a spoon or melon baller, scoop small portions and roll them into balls with your hands (wear gloves or dust your hands with cocoa to reduce sticking).
Roll the truffles in your choice of coating: cocoa powder, chopped nuts, coconut, or dip in melted chocolate.
Chill truffles for another 15–30 minutes if needed to set before serving.
Servings and timing
This recipe yields about 20–24 truffles, depending on size. Prep time: 20 minutes Chill time: 1.5–2 hours Total time: 2 hours 20 minutes
Variations
Add liqueurs like Bailey’s, Kahlua, or Grand Marnier to the ganache for flavor.
Use flavored extracts like peppermint, almond, or orange instead of vanilla.
Mix in crushed cookies, toffee bits, or sea salt for added texture.
Roll truffles in freeze-dried fruit powder or espresso powder for a gourmet twist.
Make white chocolate or milk chocolate truffles using the same base method.
Storage/Reheating
Store truffles in an airtight container in the refrigerator for up to 2 weeks. Let them sit at room temperature for 10–15 minutes before serving for the best texture. To freeze, place truffles on a tray to firm up, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
FAQs
What kind of chocolate is best for truffles?
Use high-quality chocolate bars (not chips) for the best flavor and texture. Semi-sweet or dark chocolate works best.
Can I use milk chocolate?
Yes, though the truffles will be sweeter. Reduce the amount of cream slightly for firmer results.
Why is my ganache too soft to roll?
It may need more chilling time. If it remains too soft, try reducing the cream slightly in the next batch.
Can I make these dairy-free?
Yes, use dairy-free chocolate and coconut cream in place of heavy cream.
Do I need to use butter?
Butter adds extra richness and shine, but it’s optional. The ganache will still set without it.
Can I coat them in melted chocolate?
Yes, dip the rolled truffles in tempered melted chocolate for a glossy, professional finish.
How long do homemade truffles last?
Up to 2 weeks in the fridge, or up to 3 months in the freezer when stored properly.
What’s the best way to roll truffles evenly?
Use a melon baller or small cookie scoop for even portions, and roll quickly between cool hands.
Can I make these ahead of time?
Absolutely. Truffles are ideal for making ahead and storing in the fridge or freezer until needed.
Conclusion
Chocolate Truffles are an elegant, indulgent treat that’s incredibly easy to make at home. With just a few simple ingredients, you can create a luxurious dessert perfect for celebrations, gifting, or enjoying with a cup of coffee. Whether rolled in cocoa, dipped in chocolate, or flavored with liqueur, these truffles are sure to impress.
Chocolate Truffles are rich, creamy bite-sized treats made from smooth ganache and coated in cocoa powder, nuts, or melted chocolate. Perfect for holidays, gifts, or special occasions, they are easy to make and deeply indulgent.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:2 hours 20 minutes (including chill time)
Yield:20–24 truffles
Category:Dessert
Method:No Bake
Cuisine:French
Diet:Vegetarian
Ingredients
8 oz semi-sweet or dark chocolate, finely chopped
1/2 cup heavy cream
1 tbsp unsalted butter (optional)
1 tsp pure vanilla extract (or other flavoring, optional)
In a small saucepan, heat heavy cream (and butter, if using) over medium heat until it begins to simmer. Do not boil.
Pour the hot cream over the chocolate. Let sit for 1–2 minutes to soften.
Gently stir until the chocolate is fully melted and the mixture is smooth and glossy.
Stir in vanilla extract or other flavoring if desired.
Cover the bowl and refrigerate for 1–2 hours, until the ganache is firm enough to scoop.
Using a spoon or melon baller, scoop small portions and roll into balls between your palms. Lightly dust hands with cocoa to prevent sticking if needed.
Roll truffles in your desired coating (cocoa powder, nuts, coconut, or dip in melted chocolate).
Chill the truffles for another 15–30 minutes to set before serving.
Notes
Use high-quality chocolate bars (not chips) for best results.Butter adds extra richness and smooth texture but is optional.Adjust cream quantity slightly depending on chocolate type (less for milk chocolate).Flavor with extracts or liqueurs like peppermint, almond, Kahlua, or orange liqueur.Wear gloves or chill hands with cold water to prevent melting while rolling.
