Homemade Chocolate Truffles Recipe

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!

Homemade chocolate truffles with various coatings

Making homemade chocolate truffles couldn’t be easier and after watching the video tutorial below, you’ll agree with excitement! 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. 🙂

Homemade chocolate truffles on Valentine's Day heart plate

Video: Homemade Truffles

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!

Chocolate truffle

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!

  1. Chocolate: 8 ounces of pure chocolate is the base of chocolate truffles. Do not use chocolate chips because they will not melt into truffle consistency. Pure chocolate is sold in 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.
  2. 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.
  3. Butter: 1 scant Tablespoon of softened butter transform these into the creamiest truffles you will ever taste. You will never go back!
  4. 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!

Chopped chocolate on a wood cutting board for truffles

2 images of warm chocolate ganache chilled chocolate ganache in glass bowls

chocolate truffles before shaping on a parchment lined baking sheet

How to Make Chocolate Truffles in 5 Steps

  1. Warm Cream: Pour warm cream over chopped chocolate.
  2. Do Nothing: Before stirring, let the warm cream and chocolate sit in the bowl for a few minutes. Don’t touch it!
  3. Stir: Stir until the chocolate is melted.
  4. Refrigerate: Refrigerate until the mixture is set, about 1-2 hours.
  5. 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. Here is a blog post & video showing how to dip truffles into chocolate. 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.

2 images of chocolate truffle balls in various coatings and rolling a truffle in a white bowl of chocolate sprinkles

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 pure 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.

stack of chocolate truffles rolled into cocoa powder and sprinkles on a red plate

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Homemade chocolate truffles with various coatings

Homemade Chocolate Truffles Recipe

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 20-24 truffles
  • Category: Dessert


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.


  • two 4-ounce quality chocolate bars (226g), very finely chopped*
  • 2/3 cup (160ml) heavy cream*
  • optional: 1 Tablespoon unsalted butter, softened to room temperature
  • optional: 1/2 teaspoon pure vanilla extract
  • toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate


  1. Place the chocolate in a heat-proof bowl. Set aside.
  2. Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
  3. 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 8×8 inch baking pan, so the mixture evenly and quickly sets.
  4. Scoop the set truffle mixture into 2 teaspoon-sized mounds. This 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.
  5. Roll each into toppings, if desired. Truffles taste best at room temperature!
  6. Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.


  1. 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.
  2. Make Ahead Instructions: 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.
  3. Chocolate: Use pure 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.
  4. 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.
  5. Butter and Vanilla Extract: Both are optional, but butter makes truffles extra creamy and vanilla extract adds wonderful flavor.
  6. Flavors: Instead of vanilla extract, use 1/2 teaspoon 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!
  7. Halved/Doubled: Recipe can easily be halved, but I do not recommend doubling. Instead, make 2 separate batches.


  1. What are the purple sprinkles?

    1. It’s just a mixture of different colors of sanding sugar.

  2. Hi! Are these truffles gluten free? Thank you!

    1. Hi, I’m just an amateur baker who has done a decent amount of gluten-free baking over the years, but I can answer your question. The main ingredients listed in this recipe (chocolate, cream, butter, vanilla extract) are naturally gluten-free ingredients. Keeping this in mind, you should still always read the labels for all ingredients before creating anything for someone with Celiac disease or another gluten-intolerance, just to be sure!

  3. Sally, I have dark chocolate couverture and was wondering what I should be doing differently?
    Are they perhaps directly replaceable with “quality chocolate bars” that you use in this recipe?

    1. Hi Joyce, somehow I’m just seeing your comment/question now. My apologies on the delay responding to you! Though I haven’t tested it, some readers have used couverture chocolate in this recipe as a 1:1 replacement with no other changes. However since it contains a little more cocoa butter, I would consider reducing the heavy cream a bit– perhaps to 1/2 cup (120ml).

  4. sherri webber says:

    Well…I guess my cream was too hot and ganache did not set up properly.
    I’ve tried various ways to get it to that nice smooth consistency (mixer/heating gently, etc.,)
    ‘gave up’ – now in fridge to get ready for truffle making.

    Have I totally messed up? I hate to throw out all the expensive chocolate! Help!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sherri, I’m just now seeing this question, but hope I can help troubleshoot if you decide to make them again! The ganache will be in more of a liquid state before it goes in the refrigerator. Is this how yours was? Did it set up after refrigeration?
      Also, what type of chocolate did you use? Make sure you are using pure chocolate (not chips) and if you were using milk chocolate you would need to reduce the cream to 1/2 cup. Let us know how they turned out!

  5. I made these for the first time and not only were they really fun and easy to make they were also delicious. They didn’t last more than 24 hours in my house! Going to make them again but try out some different liquors/extracts. Thank you for this recipe!

  6. Hi, I made these with whipping cream last time (35% fat) and they were perfect! but I’m struggling to get any whipping cream now! Would double cream work? It’s 48%, would this effect the consistency at all? It’s the only cream I can find in the shops at the moment

    1. Do you have to keep the truffles refrigerated after making them?

      1. Trina @ Sally's Baking Addiction says:

        You can store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

  7. Any chance you have a recipe for adding champagne to them so I could make champagne truffles for New Years? Let me know, thank you!

    1. Hi Gaby! I don’t, but that sounds delicious. I would try finding another recipe tested with the champagne addition.

    2. Merrilee Thomas says:

      Hey, I dont know about adding champagne, but you could definitely use the edible sparkles that are fine, like a mixture oof gold and silver too coat your gnache balls and that would make them very sparkley and “champagne like” and then you could call them champagne truffles. 🙂


    How do you get them to stay set, unless mine stay in the fridge they don’t stay set, the ganache is firm but if you leave them out of the fridge they just turn to mush.

  9. Do they need to be refrigerated after they are made? Or can they be wrapped individually and left in a cool room?

    1. I had the same problem, would appreciate some assistance also on this.

  10. Laura Britting says:

    Can I use a freeze dried raspberry powder instead of vanilla? I want a chocolate/raspberrry truffle.

  11. Allison Kinchen says:

    Can a tablespoon of coconut oil go in instead of butter?

    1. Hi Allison, some readers have made that substitution with no problem. I do recommend butter if you can use it, though.

  12. These are delicious!! And so easy! Thank you for the great recipe!!

  13. Hello! If I purchased chocolate candy bars will that work? (Cadbury, Lindt) thank you!

    1. Hi Kate, those should be fine.

  14. Susi Shindurling says:

    I clicked on the white chocolate recipe and it took me to dark chocolate key lime truffles…?????

    1. That’s correct. It’s a white chocolate base and you can leave out the lime flavoring.

  15. Hi Sally,

    One question: when you say pure dark chocolate, does that mean using pure 100% (ie. unsweetened) chocolate? Or should I be sticking to semi/bittersweet like you also mention?

    Looking forward to making these! I’ve enjoyed all of your recipes I’ve tried.

    1. Hi Jacob, by the word pure, I mean real chocolate and not chocolate chips or a chocolate product (such as chocolate flavored almond bark or candy melts). I recommend semi-sweet or bittersweet chocolate and you can find it in the baking aisle.

      1. Thanks Sally!

  16. Hey these are awesome! made these tonight for my bf on Sunday will they still be as great in 4 days? I have stored them in a food container in the fridge. I Coated mine in milk chocolate.

  17. connie floerchinger says:

    I made these for Valentine’s Day and had a couple of issues. First I added butter and it separated from the chocolate when they cooled. The other issue is the chocolate looks lumpy but it’s not…there are no lumps but I don’t have a smooth shiny surface after adding the hot cream and waiting.
    I wonder if using an immersion mixer would help both of these issues.

  18. These were so simple to make and tasted amazing!
    We followed the recipe exactly and they were delicious. Used milk chocolate so used less cream. The hot cream did not melt the chocolate, I think I was worried about heating the cream too much. I needed to put the bowl of cream and chocolate over a double boiler for a couple minutes, stirring continuously. Really helped to smooth out the chocolate.
    My young niece made these so we used fun toppings. We rolled in peppermint crumbs, Oreo crumbs, freeze dried strawberries powdered, and sprinkles. We can’t wait to make again.

  19. Can we skip eggs. Or what is the substitute for eggs

    1. Lexi @ Sally's Baking Addiction says:

      Hi Seema, this recipe does not call for eggs — and here are all our egg-free recipes if you’re interested!


    I have a question. Do you use salted or unsalted butter?
    I am looking forward ti making these. I just tried a recipe using goat cheese and the truffle is very dry although very tasty.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Donna, we prefer to use unsalted (but salted butter could work here in a pinch). Hope you enjoy these!

  21. Lisa Lepain says:

    I made these today
    Rolled them in coconut
    Cocoa powder and crushed nuts
    What a delightful recipe
    Thank you

  22. Shirley Vollweiler says:

    New Zealand commenter: Superb. Made a batch with cream – delicious. Have now tried with coconut cream – also delicious, though they are a bit softer than the cream ones (to the point of being slightly messy to eat!). Recipe worked perfectly. Both times I used Nestle Baker’s Choice cooking chocolate – dark chocolate – which melted really well. As this chocolate comes in 200g cakes (not 226g), I reduced the quantity of coconut cream by about 10% to keep ratio right, rather than starting a second cake. Thank you so much – these are as good as the French truffles that I love but are pretty near impossible to buy in NZ.

  23. Hi Sally
    I’ve made your pumpkin spice and PB truffles with great success thanks to all of your tips and great recipes!
    I am wondering if I can dip these chocolate truffles in white chocolate?
    thanks for all of your great recipes,

    1. Hi Marilyn, yes you can dip these truffles in white chocolate. It will get a little messy though.

      1. I’m ok with messy as long as it’s only during the process :-0
        thanks Sally

    2. Hi Sally,
      I want to get rid of these cacao chips, they are 100% cacao. I have monk fruit sweetener that I could add to the heated cream, otherwise the end product would be too bitter. Would you recommend keeping the ratio the same? I really dont mind just letting it set on parchment paper and turning it into a chocolate bar rather than truffles. I really hate to toss food, and would love to make use of it. Any advice is appreciated!

  24. Hi Sally. I’m from the Uk and I can’t find any of the creams mentioned. We have double cream which I understand is the equivalent. It is richer with a higher butter fat content. Will this do? Will I need to take away butter. Please help 😀

  25. Angela Hodgin says:

    Sally, just want you to know… your recipes are far above anyone else’s. When searching for a particular recipe, I look until I see yours. If I don’t find yours, I make up my own. Keep doing what you do, because it’s awesome!!

  26. Hi
    I would appreciate if you could kindly tell me if its ok to use callebaut chocolate callets to make these truffles.

    Looking fwd to hearing back.

    Thanks Shruti

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Shruti, That should be fine for both the filling and coating. Let us know how they turn out!

  27. HI there, am wondering if you have any recipes for white chocolate truffles? would your ratio of 8oz chocolate – 2/3 cup cream still work?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kandace, for white chocolate truffles, we recommend following this recipe instead. You can leave out the lime flavoring.

  28. Your recipe is so delicious.I have tried it it tasted so yummy.

  29. Thank you for this recipe, I made them and left them outside of the fridge during the night and it seemed the texture has become like sand- the flavor is great but grainy??? The were in a sealed counter. The ones in the fridge where perfect. Why would this be? Thank u

  30. Hi Sally – can these be made in a chocolate mold? Or are they too sticky to get out of the mold? I was thinking of tempering some chocolate to line the inside of the molds and then pouring the truffle mixture into the molds. What do you think?

    1. Hi Alison! If you line the molds with tempered chocolate, this truffle mixture would be great as the filling inside. Let me know if you try it.

      1. Sally, I did end up trying it yesterday and it came out beautifully! They are so delicious! I plan to make another batch next weekend. 🙂 thanks for the great recipe!

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