Chocolate Truffles

5 from 1 vote

Homemade Chocolate Truffles have a creamy ganache center for a smooth, rich treat that melts in your mouth. This easy chocolate truffle recipe is made with just 4 ingredients, then rolled in cocoa powder, sprinkles, or nuts for a delicious finish. It's one of the easiest homemade candy recipes to make and perfect for any occasion!

Prep Time15

Cook Time1

Chilling Time1

Total Time1 16

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: truffles

Calories: 100kcal

Author: Amy Nash

Ingredients

Truffle Centers

8 ounces dark, semisweet, or bittersweet chocolate, between 60% and 75% cacao content (226g)
1 Tablespoons salted butter, softened
⅔ cup heavy cream (160ml)
½ teaspoon vanilla extract

Truffle Coating Ideas

Cocoa powder
Sprinkles
Finely chopped walnuts, pistachios, or almonds
Melted chocolate, for dipping
Powdered freeze-dried strawberries
Finely crushed peppermint candy canes

Instructions

Finely chop the chocolate and transfer it to a large bowl. Add the butter and set aside. See notes for additional flavor options and when to add.
Heat the heavy cream in the microwave for 45-60 seconds until very hot but not boiling. This can also be done in a small saucepan on the stovetop by bringing the cream just to a simmer.
Pour the hot cream over the chocolate. Let sit for 5 minutes without stirring.
Add vanilla extract then stir the chocolate and cream mixture until smooth. Chill 1-2 hours until set up.
Use a small scoop to scoop 2 teaspoons of the ganache for each truffle onto a baking sheet lined with parchment paper. You may want to set them in the fridge for 10-20 minutes before rolling at this point.
Roll each truffle between the palms of your hands to shape them into balls. I highly recommend wearing food-safe plastic gloves because the soft truffles have a tendency to want to melt and the plastic barrier protects them a bit and makes the process easier.
Roll each truffle in your chosen coatings or dip them in chocolate, then transfer to a plate to serve.

Notes

How to store: Store your finished chocolate truffles in the refrigerator for up to 2 weeks in an airtight container. You can serve them chilled straight from the fridge or let them sit out at for a while to come to room temperature before serving. We think they are best served at room temperature for the best texture and flavor. Some coatings don't store as well like powdered sugar or crushed candy canes.
How to freeze: Truffles freeze well for up to 6 months. I recommend storing them in layers with a piece of parchment paper in between to protect them, especially if you are mixing truffles covered in cocoa powder with other coatings since the cocoa powder dust sometimes mars the finish of the other truffles. Thaw overnight in the fridge or on the counter before enjoying.
Fruit Jams: Add 2 tablespoons of seedless raspberry jam to the chocolate before pouring the hot cream over the top for raspberry chocolate truffles.
Using extracts: Stir in a small amount of your favorite extract like peppermint, almond, cherry, or coconut. Keep in mind that a little goes a long way when it comes to extracts. I would start with ⅛ teaspoon, taste, then go from there.
Peanut butter: If you can't resist the allure of the combo of peanut butter and chocolate, add 1-2 tablespoons of creamy peanut butter with the chocolate before adding the hot cream.
Spices: A pinch of cinnamon or cayenne pepper can give really delicious results. I particularly like cinnamon chocolate truffles rolled in desiccated coconut.

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