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Chocolate Truffles
5 from 3 votes

Chocolate Truffles

These rich 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.

Prep Time
20 mins
Cook Time
3 mins
Additional Time
2 hrs
Total Time
2 hrs 23 mins
Servings: 18
Course: Dessert
Cuisine: French

Ingredients

  • 8 oz. semi-sweet chocolate finely chopped (use high quality chocolate
  • 1/2 cup + 1 Tbsp heavy cream
  • 1 tsp vanilla extract
Coating (pick at least 1)
  • cocoa powder (Dutch or regular)
  • coconut fine shredded
  • Sprinkles or coarse/raw sugar
  • chocolate shaved or blitzed fine in a food processor, finely chopped
  • nuts walnuts, pecans, almonds, pistachios, hazelnuts, macadamia nuts, almonds, peanuts, chopped
  • freeze dried berries pulverized in food processor

Instructions

    Cup of Yum
  1. Place chopped 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 is melted (see note**).
  5. Chill mixture in fridge 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 1 Tbsp cookie scoop) and transfer to a 13 by 9-inch baking dish lined with parchment paper.
  7. Roll portions into balls (preferably wear 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 2 weeks (or earlier if cream happens to expire before then). For even softer truffles you can let rest at room temperature about 20 minutes before serving.

Notes

  • Milk Chocolate Truffles
  • *You can use semi-sweet, bittersweet, or German chocolate (45% intensity or greater chocolate). If using milk chocolate follow guide below.
  • **If there are little bits of chocolate that haven't melted you can microwave mixture in 20 second intervals on 50% power, stir well to melt between. Or set the heat proof bowl over a saucepan of 1-inch of heated water (double boiler) stir constantly to melt.
  • You can use other extracts in place of vanilla such as almond extract, peppermint or coconut (about 1/2 tsp). Or try with 1 - 2 Tbsp Liqueurs you can try Bailey's, Grand Marnier, Frangelico, Kahlua, Pomegranate etc.
  • 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. Makes about 14.