These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the 4 ingredients together, let the mixture set in the refrigerator, then roll into balls. Follow this homemade truffles recipe and the helpful video tutorial below!
Making homemade chocolate truffles couldn’t be easier and after watching the video tutorial below, you’ll agree with excitement! They come together faster then even homemade peanut butter eggs. Homemade truffles are the perfect quick & easy treat for holidays and I’m right here to guide you along. Ditch the boxed chocolates!
Chocolate lovers, rejoice. ๐
Chocolate truffles are a deeply indulgent chocolate treat made from chocolate and cream. They’re essentially balls of chocolate ganache. And great news: they sound so much fancier than they are to make!
If you’re making these around Valentine’s Day, I love coating them in pink and red sprinkles. Pair with Valentine’s Day cookies and Valentine’s Day cupcakes for a trio of epic February 14 treats!
Only 2 Ingredients in Chocolate Truffles
Chocolate and heavy cream are the only ingredients in homemade chocolate truffles. However, I add 2 extra ingredients for texture and flavor. These extras will turn your regular truffles into the BEST CHOCOLATE TRUFFLES. And after writing an entire cookbook on truffles and candy recipes, I know that’s a fact!
- Chocolate: 8 ounces of quality chocolate is the base of chocolate truffles. Do not use chocolate chips because they will not melt into truffle consistency. Chocolate chips are great for recipes like chocolate chip cookies where we want the chips to stay mostly intact, but here want to reach for quality chocolate bars which are sold as 4 ounce bars in the baking aisle. Use milk chocolate for sweeter truffles or semi-sweet/dark chocolate for extra rich truffles. If using milk chocolate, reduce the cream to 1/2 cup as milk chocolate is much softer than dark chocolate.
- Heavy Cream: Heavy cream or heavy whipping cream is also a base ingredient. Do not use half-and-half or any other liquid because the truffles won’t set up properly. See recipe note for a non-dairy alternative.
- Butter: 1 scant Tablespoon of softened butter transform these into the creamiest truffles you will ever taste. You will never go back!
- Vanilla Extract: Pure vanilla extract adds exceptional flavor to your chocolate truffles.
With so few ingredients, it’s imperative to follow the recipe. After years of candy making, I find the ratio of 8 ounces of chocolate to 2/3 cup heavy cream is the most favorable. Truffles are too firm with less liquid. Stick to this recipe for truffle success!
How to Make Chocolate Truffles in 5 Steps
- Warm Cream: Pour warm cream over chopped chocolate.
- Do Nothing: Before stirring, let the warm cream and chocolate sit in the bowl for a few minutes. Don’t touch it!
- Stir: Stir until the chocolate is melted.
- Refrigerate: Refrigerate until the mixture is set, about 1-2 hours.
- Roll: Roll into balls and coat in toppings like sprinkles, cocoa powder, or crushed nuts. You can also dip the truffles in melted or tempered chocolate. See my dark chocolate coconut rum truffles post for a video on how to do so. And I have an in-depth explanation for tempered chocolate in Sally’s Candy Addiction if you have a copy.
Sticky Situation: These are extra creamy truffles, which are the most delicious variety. The downside to creamy truffles is that they’re sticky to roll. You can wear rubber gloves or coat your hands in cocoa powder, but here is my #1 trick and it makes rolling SO MUCH EASIER. Scoop the truffle mixture into mounds on a lined baking sheet. (Pictured above.) Refrigerate for 20-30 minutes so the mounds “dry out.” After that, they are a little less sticky to roll. You can watch me do this in the video tutorial.
Troubleshooting Truffles
Even though there are so few ingredients and steps, a couple mishaps can happen. Let me help you troubleshoot through the chocolate truffle recipe.
- The chocolate won’t melt: One trick for successful truffles is to chop the chocolate into very small pieces. The finer the chocolate chunks, the quicker they’ll melt. Additionally, the chocolate might not melt because the cream is not hot enough. Make sure it is simmering warm before pouring over the chocolate. If the chocolate still isn’t melting, place the heat-proof bowl over a pot of 1 inch of simmering water and stir until melted. I usually do this.
- The ganache won’t thicken: Make sure you are using quality chocolate, not chocolate chips, and heavy cream. You can also pour the mixture into a shallow dish so it thickens quicker. And finally, keep it in the refrigerator until thickened.
- The chocolate is greasy and separating: If the truffle mixture is greasy or separating, the heavy cream was too hot.
- The truffle mixture is too sticky: See “Sticky Situation” above.
- Rolled truffles are too dry for toppings: Mash the truffle between your palms and re-roll so it’s sticky enough for the toppings.
By the way, if you love chocolate truffles, you will flip for these peanut butter balls, cookie dough truffles, rum balls, and Oreo balls.
See Your Recipe Success!
Many readers tried this recipe as part of a baking challenge!
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Homemade Chocolate Truffles Recipe
- Prep Time: 2 hours, 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours, 30 minutes
- Yield: 20-24 truffles
- Category: Dessert
- Method: Shaping
- Cuisine: American
Description
These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky, so refer back to my tips in the blog post above.
Ingredients
- two 4-ounce quality semi-sweet or bittersweet chocolate bars (226g), very finely chopped*
- 2/3 cup (160ml)ย heavy cream*
- optional: 1 Tablespoon (14g) unsalted butter, softened to room temperature
- optional: 1/2 teaspoon pure vanilla extract
- toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate
Instructions
- Place the chocolate in a heat-proof bowl. Set aside.
- Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
- Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8-inch square baking pan, so the mixture evenly and quickly sets.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. This small cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
- Roll each into toppings, if desired. Truffles taste best at room temperature!
- Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
Notes
- Freezing Instructions: For longer storage, freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature, if desired, before enjoying.
- Make Ahead Instructions:ย Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours or up to 3 days. If chilling for longer than 4ish hours, let the mixture sit on the counter for several minutes to soften into scoop-able consistency.
- Special Tools (affiliate links): Glass Mixing Bowl | Small Cookie Scoop | 8-inch Square Pan (optional but helpful when chilling the chocolate mixture)
- Chocolate: Use quality chocolate, the kind sold in 4 ounce bars in the baking aisle. Do not use chocolate chips. The higher quality chocolate you purchase, the better your truffles will taste. I love Baker’s or Ghirardelli brands. If you want to splurge, Scharffen Berger is exceptional! Semi-sweet or dark chocolate make a very intense chocolate truffle and milk chocolate yields a sweeter truffle. If using milk chocolate, reduce the cream to 1/2 cup as milk chocolate is much softer than dark chocolate. Do not use white chocolate in this recipe because it’s too thin. Here is a white chocolate truffles recipe to use instead. You can leave out the lime flavoring.
- Heavy Cream: Heavy cream or heavy whipping cream is the only liquid that will melt the chocolate into the proper truffle consistency. Do not use half-and-half or milk. The only non-dairy substitute is canned full-fat coconut milk (not the refrigerated kind). Shake it up and use in the recipe as you would heavy cream.
- Butter and Vanilla Extract: Both are optional, but butter makes truffles extra creamy and vanilla extract adds wonderful flavor.
- Flavors: Instead of vanilla extract, use 1/2 teaspoon or 1 teaspoon (depending how strong of a flavor you want) raspberry, coconut, orange, peppermint, or strawberry extract. Or leave out the extract and add 1-2 Tablespoons of your favorite liqueur. I also have hazelnut truffles and key lime truffles recipes too!
- Halved/Doubled: Recipe can easily be halved, but I do not recommend doubling. Instead, make 2 separate batches.
Reader Comments and Reviews
I have made these before without any problems. This time the truffle is too soft to hold any shape. Itโs more like a thick buttercream icing.
I believe I used the correct ratio of chocolate, heavy cream, butter and vanilla extract.
Do you have any suggestions to save them? They are delicious!
I make spread it in between layers in a chocolate cake.
Hi Elizabeth, that would make a great cake filling! How strange that they didn’t set up this time. Did you make any changes? Is it fully chilled?
I want to make your chocolate truffles, peanut butter truffles and Oreo truffles for my friends. How long before Christmas can I make them and then how long will they last after I give them?
Hi Amelia! See Notes after the recipes and the last steps for storage and make-ahead instructions.
How many does this make
Hi Denise! 20-24 truffles.
Thank you so much for sharing your wonderful recipes, they have been helping me learn to bake and I’ve been enjoying it more than I expected, partially because the directions are clearly written and easy to follow and also because everything I’ve tried has been incredibly delicious! I received so many compliments on your chocolate truffle recipe in particular, with some saying it’s the best truffle they have ever tasted! I was wondering if you have a caramel truffle recipe that you would recommend? Thanks again!!
Hi Erika! So glad you love these and thank you for making our recipes! We don’t have a go-to caramel truffle recipe yet, but let us know if you find one you love ๐
Can they be made a month in advance
Hi Glinda, Yes, these freeze well up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature, if desired, before enjoying.
Love this chocolate truffle recipe! The tips on using quality chocolate and heavy cream are super helpful. I’m excited to try out different flavor combinations, like raspberry or hazelnut. One question: can I use a different type of sugar or coating instead of the ones mentioned? Looking forward to experimenting with this recipe
Hi Sheeba, absolutely! Feel free to experiment with your favorite coatings. Glad you enjoyed the truffles!
Hi sally! Obsessed with ur site and just purchased ur book! Loving it so much.
I have a red velvet syrup, can I use this to replace the extract? Its the same consistency as a vanilla bean paste. I want to use that flavor but don’t want to ruin the whole recipe. Thanks!
Hi Ami! If your syrup is the same consistency as vanilla bean paste, that should work just fine. You can use the same amount in place of the vanilla, or even that plus a small splash of vanilla. Let us know what you try!
This was my 1st time making truffles and they were delicious!
I followed the recipe exactly and refrigerated overnight.
The ganache was difficult to roll even after letting sit at room temperature for a bit.
I am not sure if this is normal?
Yes, Diane! They can be a little tricky to roll. Glad you enjoyed them!
I made them twice in two days. They are a beautiful gift for friends. My tip ot to put the bowl into freezer 15 minutes before rolling. Its super clean to roll them then.
These tasted great, but didn’t exactly turn out as expected. After refrigerating the ganache overnight, if was only slightly firmer than it was originally and was not firm enough to roll into balls. I followed the recipe exactly, using semisweet Ghirardelli baking chocolate bars, and nothing went wrong until I checked the mixture the next day and it was not firm enough to roll into balls. I mixed in some crushed peppermint and ate it as mousse, and it tasted great, but never managed to get firm enough to turn into truffles. Any idea what happened? The only think that I can think of that I may have potentially messed up was I may have added a drop too much vanilla.
Hi Me, we’re so sorry you had troubles with this recipe and are happy to help troubleshoot. Did you use heavy cream of at least 36% milk fat? Anything lower will prevent the ganache from setting properly. When we find the ganache especially sticky to work with (which can often happen in warmer weather!), we scoop the truffle mixture into mounds on a lined baking sheet. (Pictured above.) Refrigerate for 20-30 minutes so the mounds โdry out.โ After that, they are a little less sticky to roll. You can watch Sally do this in the video tutorial, too. We hope this helps for next time!
so so good
Hi, I am wanting to make a batch of these for my Mom for Mother’s Day. The recipe calls for heavy cream, which, if the internet is to be belived is 36% milk fat content or higher, I haven’t been been able to find anything higher then Whipping cream at 33%. Can I use the whipping cream without any issues?
Hi Darryl, heavy cream/heavy whipping cream with 36% fat is really best here for the truffles to set correctly. Though we have not tested the truffle mixture this way before, you can try using the whipping cream you have and adding 1 more Tbsp butter. Let us know if you try it!
Hi, I tried this out, and while I cannot compare to the normal recipe, it did work well and my Mom loved the truffles.
Iโm thinking of making these for a wedding reception cookie table even though theyโre not cookies. My question is, will they hold up and not melt or become gooey sitting out all day on a table?
Hi Faith, as long as the temperature isn’t especially warm, that should be just fine. Hope they’re a hit!
Can i put the mixture into silcone molds? Seems a silly question but not all mixtures work so I wanted to be sure ๐
Hi Bailey, you can pour the truffle mixture into your silicone molds in step 3 rather than in the shallow baking pan. Dust the mold with cocoa powder if youโre nervous about sticking.