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. Hi!
    How easily will these chocolate truffles melt? Will they survive a long time outside in warm weather?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Silvia, these should last quite a while outside (of course it depends on the exact temperature and humidity), but if you can keep them out of direct sunlight that will definitely help.

  2. Could you use lemon extract for this recipe?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kendra, we don’t see why not. See recipe note on details on flavor options.

  3. Where do we store these or biscoff truffles once made? In refrigerator or outside? As every time I tried making them the outer layer obviously hard becomes hard because of the chocolate layer and the inside becomes thick and dry instead of soft and moist? Or is there any other recommdation to change the recipe or proportion of the ingredients? Also can you use whipped heated cream to mix the inside mixture to keep it soft as recommended by a few recipes?

    1. Trina @ Sally's Baking Addiction says:

      Hi Isha, cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

  4. These were a bit of a struggle for me, but turned out quite yummy! I think I was just too impatient and tried to work with the chocolate too early before it was all set. I coated the outsides with either Oreo crumbs, which were super delicious, or crushed-up pretzels, which were good on day 1 but lost their crunch and flavor pretty quickly so I wouldn’t necessarily recommend that.

  5. I’m not even a big truffle person to begin with, but these are amazing! Great and Easy recipe will be making a lot more of these for sure!

  6. I’m curious: What’s the reason for why chocolate chips won’t set up into truffles? I’ve used chocolate chips to make ganache and truffles for decades without any problem.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Judy! Chocolate chips contain stabilizers that prevent them from melting completely in cookies, cakes, etc. Unfortunately, that means they won’t melt into the proper consistency for treats like truffles and ganache. Sometimes, high quality chocolate chips like Ghirardelli will work, but it’s best to stick with pure baking chocolate bars if possible!

  7. Hi! I just tried out this recipe, and I think it’s great! Thing is, apparently I can’t read! I used milk chocolate for my batch, but failed to notice where your recipe says to lessen the amount of cream to half a cup. So, I ended up with what resembles chocolate icing rather than ganache. Do you know how I might be able to fix this?

    Thanks, Jordan

    1. Trina @ Sally's Baking Addiction says:

      Hi Jordan! So sorry for the late reply, to thicken a thin ganache, you can reheat the ganache and add more chocolate. The ganache will also thicken as it cools. Hope this helps!

  8. Aafia Mohd Irshad Bakali says:

    Hi, I love your recipes and I want to try this… can you pls help me.. I want to send it across another state so can you tell me what are the necessary points to keep in mind and how exactly I can do that so that they remain just as tasty and fresh.
    Thanks 🙂

  9. Crushed banana chips is a delicious “topping” – banana and chocolate winning combo. Also I have used lustre dust on them – they look beautiful – shimmery and glistening. Also going to try freeze dried raspberry crumbs, could be interesting. Thanks for the recipe!

  10. I want to use this recipe to make passion fruit truffles. Can I swap some of the cream for passion fruit purée ?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Hayzel, we haven’t tried it ourselves, but we fear that by reducing the cream, the truffles won’t set properly. Let us know if you decide to give anything a try!

      1. Thank you for the prompt response.

  11. Hey there! Heavy cream is an impossible thing to find where I am. Max fat content I can find is 32% whipping cream. Would you recommend any adjustments to the recipe to accommodate this “substitute”?

    1. Michelle, thought I have not tested the truffle mixture this way before, you can try using the whipping cream you have and adding 1 more Tbsp butter.

  12. I have 100% unsweetened cocoa baking chocolate – So I guess I’ll need to add sugar to the cream? Can you suggest how much? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy, you can usually taste the sugar granules when using unsweetened chocolate + adding sugar to the mix. Unfortunately, we don’t have a successful solution for you but let us know if you test anything. We always have the best luck using semi-sweet chocolate here.

      1. You’re right.. sugar did not dissolve. When you say pure chocolate, I don’t see anything more than 70% cocoa (that is sweetened). Is that what you mean by pure?

      2. Lexi @ Sally's Baking Addiction says:

        Hi Amy, by pure chocolate, we’re referencing the baking chocolate that is sold in 4 oz. bars (and usually in the baking aisle). Depending on which you use, they will have differing percentages of cacao. Hope this helps!

  13. Can I use bakers chocolate from Walmart?

  14. Regina Rossi Valentine says:

    I have made truffles before with the 1:1 ratio of chocolate to cream. I definitely prefer this recipe with the reduced 2/3 c cream AND the addition of the butter. Much more decadent & rich! I did add almost 2 T of Cointreau to one batch and the same amount of Kahlua to another batch. I am hosting my annual Ladies Night Dinner Party this Saturday and have not given these as take home/parting gifts for 15 years so it was time to repeat. I loved your color combinations as my table accents this year are rose gold & ivory & the rose colored crystals you used added a nice touch. I found lovely rose gold candy gift boxes on Amazon and these fit perfectly for each guest to get a 4 truffle sampling. Thank you for posting this recipe, the video & pics! Along with all the great tips! (Wish I could post pics of my final results 🙂

    1. Michelle @ Sally's Baking Addiction says:

      Hi Regina, We are so glad you made these and hope your friends enjoyed the gifts!

  15. I made these just as your recipe said, and they are fantastic!! Thanks so much

  16. My truffles are melting as soon as I touch it, What should I do?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Renuka, these truffles are extra creamy which can make them a bit tricky to roll. You can wear rubber gloves or coat your hands in cocoa powder, but our best suggestion is to scoop the truffle mixture into mounds on a lined baking sheet. (Pictured in the post.) Refrigerate for 20-30 minutes so the mounds “dry out.” After that, they are a little less sticky to roll. You can watch Sally do this in the video tutorial. Hope this helps!

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