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Homemade Chocolate Truffles
5 from 18 votes

Homemade Chocolate Truffles

Homemade Chocolate Truffles are rich, smooth treats made from melted high-quality chocolate combined with heavy cream and butter, chilled until firm, then shaped into balls. They are versatile and can be coated in a variety of toppings like nuts, cocoa powder, or sprinkles, offering a creamy texture and deep chocolate flavor. These truffles suit dessert platters or gifting occasions.

Prep Time
15 mins
Additional Time
3 hrs
Servings: 20 truffles
Course: Dessert
Cuisine: French

Ingredients

  • 8 ounces chocolate bar two 4-ounce bars, high-quality
  • 1/2 cup + 1 Tablespoon heavy cream
  • 1 Tablespoon butter (room temperature)
  • 1 teaspoon vanilla extract optional
Topping Ideas:
  • pistachio
  • hazelnut
  • almond
  • walnut
  • pecan chopped; or other nuts listed
  • chocolate sprinkles jimmies
  • mini chocolate chips
  • Sparkling Sugar of different colors
  • dark chocolate such as Ghirardelli Melting Wafers, or milk chocolate; melted; for dipping
  • white chocolate such as Ghirardelli Melting Wafers, melted; for dipping
  • coconut sweetened shredded
  • matcha powder
  • cocoa powder (for spice add a touch of chili or cayenne powder)

Instructions

    Cup of Yum
  1. Place the chopped chocolate and heavy cream into a microwave-safe bowl. Heat in the microwave at 50% power in 30-second increments, stirring after each cooking interval. It will take about 2 to 2 1/2 minutes to completely melt the chocolate. Stir until smooth and glossy.
  2. Add in room-temperature butter and flavored extract. Stir until butter is completely melted and the chocolate is smooth.
  3. Cover with plastic wrap or foil and place in the refrigerator to chill for 3-4 hours.
  4. Once the chocolate ganache has solidified, use a cookie scoop or two small spoons to scoop out balls. These balls can be 2 teaspoons to 1 Tablespoon depending on preference. Roll and place on a parchment paper lined baking sheet. Read rolling tips below for tips and tricks.
Rolling Tips:
  1. The most important thing is to ensure that your chocolate truffle mixture has had sufficient time to set up and solidify. I suggest at least 3-4 hours in the refrigerator. You can even put it in the freezer if you need to expedite the process. The chocolate ganache consistency needs to be firm enough to roll into balls, but soft enough to scoop. Wear gloves or keep your hands from becoming too warm. As you roll the ganache mixture, your warm hands can melt the chocolate. I suggest placing the chocolate ganache bowl into a larger bowl filled with ice to keep it cold or running an ice cube along your hands or using an icepack on your hands to keep your hands cold.
  2. Roll into toppings of your choice. Place back in the refrigerator and let set up. I would suggest chilling until ready to serve.

Notes

  • Use the highest quality chocolate possible for smooth ganache and superior flavor; avoid chocolate chips which don't melt well.
  • Do not substitute chocolate melting wafers for the ganache base as they contain oils that prevent proper setting.
  • Popular chocolate brands include Ghirardelli, Guittard, Lindt, and Swiss imports.
  • Mixing semi-sweet or dark chocolates with milk chocolate can balance richness and sweetness.
  • Flavor extracts such as vanilla, raspberry, or mint can be added for variety.
  • Ensure the ganache is fully chilled (3-4 hours) before rolling to avoid sticky mess and better shape retention.