These chocolate truffles are made with a dark chocolate ganache that’s shaped into balls and rolled in an assortment of toppings. Homemade truffles are easy to prepare and make for a super impressive dessert option for any event.
We all need a little indulgence now and again, and chocolate truffles are the perfect solution. They contain just a few ingredients, can be flavored in so many different ways, and taste MUCH better than anything you’d get from the local candy shop.
How do you make chocolate truffles?
Why buy expensive truffles when you can make them from scratch in just a few minutes? First, heat some cream in a pan until hot, but not boiling. Pour that hot cream over chopped chocolate and stir the mixture so that the chocolate melts. The cream and chocolate turn into a shiny chocolate ganache as it mixes together. Cool the cream and chocolate mixture in the fridge so it can firm up and be ready to roll into balls. Roll the cooled mixture into small balls. After you roll each ball, you can roll it in your favorite toppings. Chill the balls again to firm them up and the candies are ready to eat.
Tips for the perfect truffles
- Chop the chocolate into small pieces that are all about the same size for easier melting.
- Rolling truffles is messy! You can wear disposable gloves if you want to keep your hands clean.
- If the chocolate mixture starts getting too soft to roll, just chill the mixture and it will be ready to roll again.
- Use a scoop to make balls that are around the same size.
What is the best kind of chocolate for truffles?
I like to use semi-sweet chocolate because it has a great flavor and is a good foundation for the toppings. Milk chocolate can be a little sweet and overpower the flavor of toppings like sprinkles. For the chocolate, I recommend chopping up a baking bar. The better the quality of your chocolate, the better the end result. I recommend using the highest quality of chocolate you can afford such as Valrhona, Callebaut, Guittard or Ghirardelli. Do not use chocolate chips.
Chocolate truffle variations
These chocolate truffles are great because you can customize them however you like. Here are some fun ideas.
- Feel free to add flavors such as vanilla extract, raspberry extract, orange oil or liqueurs. If you’re using an extract or oil, try adding 1 teaspoon to the chocolate ganache. You can add up to 2 tablespoons of liqueur, just be sure to reduce the cream by an equal amount.
- For coffee lovers, try adding 2 tablespoons of espresso powder to the ganache.
- You can coat truffles by dipping them in melted chocolate or rolling them in sprinkles, nuts, powdered sugar, coconut, green tea powder, crushed peppermints, cinnamon sugar or finely ground freeze dried raspberries. The sky’s the limit!
How long do truffles last?
These truffles should be stored in the refrigerator to stay fresh since they contain cream. They stay good in the refrigerator for up to 2 weeks. You can serve refrigerated truffles cold or leave them on the counter for a half hour to bring them to room temperature. You can store truffles in the freezer for up to 3 months. To serve them, thaw in the refrigerator and then you can leave them out for a half hour to bring them to room temperature.
I love chocolate truffles, they are such a decadent treat. You can make your own truffles with your favorite coatings with this recipe. Give it a try and be amazed as melted chocolate turns into impressive candies that you will be happy to serve to your family and friends.
More candy recipes for your sweet tooth
- 16 ounces semi sweet chocolate finely chopped, can also use dark or bittersweet chocolate
- 1 cup heavy cream
- assorted toppings such as sprinkles, finely chopped nuts and cocoa powder
- Place the chocolate in a large bowl.
- Place the cream in a sauce pan over medium heat. Cook for 2-3 minutes or until cream is steaming, but not boiling.
- Pour the cream over the chopped chocolate. Let the mixture sit for 3 minutes.
- Stir the cream and chocolate together until a smooth and shiny ganache forms. If you have any lumps of chocolate in your ganache, you can microwave the bowl of chocolate for 20 seconds, then stir again until smooth.
- Cover the chocolate mixture and refrigerate for at least 1 hour, or until firm.
- Scoop out 1 1/2 tablespoons of the chocolate mixture and roll it into a ball. Repeat with the remaining chocolate. If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. I recommend using gloves as your hands will get dirty!
- Roll the balls of chocolate in the toppings of your choice. Place the truffles on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
- Store your truffles in the fridge, and place the truffles at room temperature for 15-20 minutes before you plan to serve them.