Chocolate Truffles Recipe
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Indulge in pure decadence with this homemade Chocolate Truffles Recipe. Rich, silky ganache centers that melt in your mouth, dressed up with toppings from crunchy nuts to peppermint sparkle. With just two ingredients, plus your favorite coatings, you can create a gourmet candy-shop experience in your own kitchen. Whether made with milk chocolate for a sweet and creamy bite, or dark chocolate for a bold, bittersweet finish, these little luxuries are elegant, indulgent, and endlessly customizable.
Table of Contents
WHY YOU’LL LOVE TRUFFLE CHOCOLATES
- Pure Indulgence: Velvety ganache centers that melt in your mouth.
- Customizable: Roll, dip, or coat in endless toppings.
- Gourmet at Home: Two ingredients turn into boutique-worthy truffle chocolates.
- Make-Ahead Friendly: Store for up to 2 weeks or freeze for months.
- Science in Action: Learn how ratios of cream to chocolate create different textures.
Chocolate Truffles Recipe
If there’s one thing that makes me feel like a fancy chocolatier without leaving my kitchen, it’s homemade chocolate truffles.
Just two ingredients and a little patience, and suddenly you’re rolling glossy balls of chocolate that look straight out of a boutique candy shop.
Honestly? Half the fun is rolling them in toppings! Munchkin always claims the crushed peppermint while I go for coconut. And Chad? He sneaks the “test truffles” before they’re even coated.
We especially love making this chocolate truffle recipe around the holidays, then pairing it with other homemade treats for goodie bag gifts!
Cracker candy, torrone, peppermint bark… It’s such a sweet and thoughtful way to let your loved ones know you’re thinking of them.
INGREDIENT NOTES
- Chocolate: Use high-quality chocolate bars or melting wafers, not chocolate chips. Those contain stabilizers that prevent smooth melting.
- Heavy Cream: An absolute must! The fat helps emulsify the ganache and keeps it silky.
- Flavors & Toppings: Infuse the cream with espresso, tea, or liqueurs for endless options. Or keep the center of your truffle chocolates the same and create variation with coatings.
VARIATIONS
Mocha Truffles: Steep espresso powder in the cream before pouring over the chocolate.
Holiday Twist: Roll these easy chocolate truffles in crushed peppermint candies.
Nutty Crunch: Coat in finely chopped toasted hazelnuts, almonds, or pecans.
Boozy Truffles: Stir in a splash of Grand Marnier, Baileys, or Kahlúa (reduce cream slightly to balance liquid).
Extra Sweet: Coat in cocoa powder, powdered sugar, sanding sugar, or cookie crumbs.
Matcha Truffles: Add a vivid green color and an earthy, herbal flavor with matcha green tea powder.
Tart & Tangy: Grind freeze-dried raspberries or strawberries, then roll homemade chocolate truffles in the powder.
Mexican Hot Chocolate: Coat truffles in cinnamon sugar with a pinch of cayenne.
SERVING SUGGESTIONS
- Coffee or Tea: Complements and enhances the chocolate flavor without being too sweet.
- Hot Chocolate: For the chocolate lovers, of course! Make a big batch in the crockpot or a thick, Italian version for something extra indulgent.
- Wine Pairing: Sweet reds (like Zinfandel or Malbec) contrast both milk and dark chocolate nicely, while sparkling wines provide a nice textural contrast.
- Fresh or Dried Fruit: Berries, citrus, and stone fruits complement the richness with sweetness and acidity.
- Nuts and Cheeses: Pair this chocolate truffles recipe with charcuterie board favorites.
CHOCOLATE TRUFFLE RECIPE FAQ
Be sure to use high-quality chocolate and heavy cream to get the right consistency. You’ll need to chill the ganache for a few hours for it to thicken, but you can speed up the process by pouring it into a shallow dish instead of leaving it in the mixing bowl.
If the truffle mixture looks greasy, that means the cream was too hot and the fat in the chocolate separated. There are a few ways to fix this, depending on where you are in the process!
First, try adding a little more chocolate and whisking again. If that doesn’t bring it back together, transfer the mixture to the saucepan and whisk while heating it over low. This also works if the ganache has cooled but looks grainy.
Sometimes rolled truffles can dry out a bit as they set, especially when you’re working with a large batch. Simply mash them between your palms to soften the chocolate, then reshape before coating.
Yes, keep these chocolates in the refrigerator in an airtight container so they don’t dry out. Let them sit at room temperature before serving so they soften a bit and are easier to eat.
Ganache-based truffles are a masterclass in food science wrapped in chocolate. Here’s why they work every time:
- Chocolate + Cream Ratio: Dark chocolate needs more cream than milk chocolate because of its higher cocoa solids.
The correct ratio ensures a truffle that’s firm but melts luxuriously on the tongue. - Emulsion: When hot cream meets finely chopped chocolate, the cocoa butter and milk solids disperse into a silky emulsion.
Stirring gently helps bind fat and water together instead of separating. - Temperature Control: Letting the cream simmer but not boil prevents scorching the fat.
Letting the ganache cool slowly in the fridge allows the cocoa butter crystals to stabilize, giving truffles their perfect bite. - Toppings & Dips: A dusting of cocoa powder prevents stickiness, while dipping in tempered chocolate adds a snap that contrasts the creamy center.
This is exactly the kind of recipe we love teaching in our Teen Cooking Club… it’s part science, part art, and totally delicious.
By the end, the students not only have easy chocolate truffles to share, but they also understand why the ratios matter and how small changes affect texture and flavor.
DONNA’S PRO TIPS
- Chop it fine: The finer the chocolate is chopped, the easier it melts into the cream.
- Don’t boil the cream: Bring it just to a gentle simmer. If it’s too hot, it will cause the chocolate to split.
- Patience is key: Let the cream sit undisturbed over the chocolate before stirring. It melts more evenly.
- Gloves help: Wear disposable gloves or dust hands with cocoa powder when rolling to prevent sticky fingers.
- No shortcuts on chocolate: The better quality the chocolate, the better the truffles.
TOOLS NEEDED
- Cutting Board & Sharp Knife: Chocolate must be finely chopped for melting.
- Heat-Safe Bowl: Add the chocolate here before pouring hot cream over the top.
- Small Saucepan: For heating the cream.
- Spatula or Whisk: To get the ganache super smooth.
- Small Cookie Scoop: Guarantees evenly sized truffles.
- Baking Sheet: Lined with parchment paper.
- Wire Rack: Use if dipping in chocolate.
Enjoy!
With love, from our simple kitchen to yours.
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Chocolate Truffles Recipe
Ingredients
For Dark Chocolate Truffles (yields about 15):
- 8 ounces high-quality dark chocolate bar, 60–72% cacao, I like Ghirardelli
- 4 ounces heavy whipping cream
For Milk Chocolate Truffles (yields about 13):
- 8 ounces high-quality milk chocolate, I like Ghirardelli melting wafers
- 3 ounces heavy whipping cream
Toppings (choose your favorites):
- Finely chopped nuts
- Sweetened shredded coconut
- Crushed peppermint candies
- Cocoa powder
- Melted chocolate for dipping or drizzling
Instructions
- Prepare the Chocolate: Finely chop the chocolate into small, uniform pieces and place them in a medium heat-safe bowl. The smaller the pieces, the easier they melt into a silky ganache.
- Heat the Cream: In a small saucepan, warm the cream over medium heat until it reaches a gentle simmer — look for tiny bubbles forming around the edges. Do not boil.
- Make the Ganache: Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1–2 minutes to soften the chocolate, then stir slowly with a spatula until smooth, thick, and glossy.
- Chill the Ganache: Allow the ganache to sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for 2–3 hours, or until firm enough to scoop.
- Scoop the Truffles: Use a small cookie scoop or spoon to portion tablespoon-sized balls onto a parchment-lined baking sheet. Chill again for 20 minutes to firm.
- Roll into Balls: With clean hands (or lightly dusted with cocoa powder), roll each scoop into smooth balls. If they soften too quickly, return to the refrigerator for a few minutes before finishing.
- Coat and Garnish: Roll the truffles in your chosen toppings, or dip them into melted chocolate for a smooth shell. Place on a wire rack set over a parchment-lined sheet pan until set.
- Serve or Store: Enjoy immediately or store as directed in notes.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
