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

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 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 for truffles

Chocolate ganache for truffles

Shaping chocolate truffles

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 explantation 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.

Chocolate truffle balls

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.

Chocolate truffles rolled into cocoa powder and sprinkles

Print
Homemade chocolate truffles

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

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 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

Instructions

  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.

Notes

  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.

207 Comments

  1. Love this – I never knew the ingredients were so simple!!! And thank you so much for adding a video too Sally…..extremely helpful 🙂 Can’t wait to make these!!!

      1. What would you do in the case of using a mold? I like the idea. Instead of rolling the balls put them in the mold I’m assuming. Wondering about when to put toppings and when to pop them out

      2. Hi Danielle! If using a mold, spoon the chocolate ganache (after all 4 ingredients are mixed up and completely smooth) into each mold. Allow to set. Toppings don’t work very well for molded truffles since they set inside the mold, but chocolate coating would be great!

  2. Hi Sally, I don’t seem to find a video in this post – should there be a new video here, or are you referring to the one from 2016 on dipping the truffles?

    1. Hi Sina! Ad blockers block the videos on my website, but readers have found that if you temporarily pause the ad blocker, the videos play without problem. 🙂

      1. Thank you, Sally, that worked 🙂 But I’m usually able to see your videos despite the ad-blocker running, that’s odd.
        Anyway, I like truffles and the variety of toppings you used!

  3. SO making these!!!! If I wanted to double the batch, can I do it at one time or would you suggest doing it 2 separate batches?

    1. Hi Elissa! This is a great question. I never advise doubling candy recipes as the added volume affects the final texture. Make 2 separate batches.

  4. Thank you for a baking challenge that doesn’t require so many steps. We have been slammed here in Michigan with cold and snow this week and our neighbors have helped us every day with snow shoveling and guess what I’m making them as a thank you?? Thank you Sally for this recipe One question: Do you have the ml for the heavy cream???

    1. Stay warm, Wendy! I have family in Michigan and they’ve been sending pictures. It’s so wonderful to have helpful neighbors! Sorry I missed the ml, I just added that 🙂

  5. These look delicious and it’s nice to have all the ingredients on hand! I was thinking of adding some espresso powder to up the chocolate flavor. Do you think it would hurt the texture of the truffle?

    1. Shouldn’t be a problem at all, but I will say– these are VERY rich as is. I recommend only using about 1/4 teaspoon of espresso powder, but you can certainly add more if you like.

  6. Hello sally.
    I just pinned recipe to my Pinterest board to write down and make. This is looks so easy to make.
    Thank you for the helpful video that you have with this recipe and the troubleshooting notes. These would be great to make anytime, actually.
    Have a good day.

  7. I have a question.
    How many minutes do I simmer the cream for until it is warm enough to correctly melt the chocolate for this recipe.
    It does not say in your instructions how many minutes to simmer the heavy whipping cream for. When I write this recipe in my notebook I would like to have the number of minutes to simmer the heavy whipping cream for please. I have never made truffles before. Please let me know or please add how many minutes to simmer the cream in the instructions for this chocolate truffle recipe.

      1. Hi Sally.
        Would 5 minutes be the correct
        amount of time to let the heavy whipping crram to simmer?
        Please let me know.

      2. Hi Heather! As soon as it comes to a simmer, remove from heat and pour over the chocolate. Don’t let it simmer on the stove for long.

  8. Hi Sally,
    These look ah-mazing 🙂 I am a dark chocoholic!! I have 2 bars of unsweetened chocolate to use. Is it possible to use it in this recipe and “sweeten” it somewhere in the process?
    Looking forward to participating in this month’s challenge!
    Thanks!

    1. Hi Desiree! I always find that sugar granules are plentiful when using unsweetened chocolate + adding sugar to the mix. Unfortunately, I don’t have a successful solution for you but let me know if you test anything! I always have the best luck using semi-sweet chocolate.

  9. Hi Sally! I’m just curious if this recipe can be adapted for white chocolate? I saw your note that said white chocolate would make this recipe too thin, so I’m wondering how I can alter it. My hubby looooves white chocolate!

  10. Thank you so much for your recommendation to Scharffen Berger. Five years ago I went to Belgium on vacation. While I was there I did a walking chocolate tour of local chocolateries. This was were I learned about the sourcing of cacao beans from different parts of the world and how they give different flavors to chocolate naturally. For years I have been on a search for a business in the US that produced chocolate which sourced it beans from different regions of the world. Very excited to try out their chocolate.

  11. Hi Sally!!
    I made bagels last month & will definitely be making these for Valentine’s Day so that’s 2 for 2 with the baking challenges so far! I’m thinking I’ll split the melted chocolate & do multiple flavors. Coconut extract rolled in shredded coconut, orange extract w/ a little orange zest on top, maybe even strawberry extract rolled in freeze dried strawberry powder! So many possibilities!!

  12. They all look delicious, buy I particularly love the pink and red coated truffles for Valentine’s Day! Would you mind sharing what you used for those, please? Thank you!

  13. I’m also thinking about making these in tiny heart molds. If I cover them in chocolate after they set, will they retain their heart shape? I’ve never made chocolates before so I appreciate the advice. Thank you!

    1. Hi Jenna! They should retain the heart shape if the chocolate coating is thin enough. The trick to a thin chocolate coating is to thin it out with oil. I recommend canola or vegetable oil, about 1-2 teaspoons.

  14. These were super easy to make!! Baking has become my new hobbie and I just love making treats that look just as good as they taste!

    Thank you!! These are delicious. Just put them on my Instagram 🙂

  15. Sally, I am so happy when I see an email from you & as the new month approaches I get VERY excited for the new challenge email.
    I’ve made truffles before, but LOVE your recipe. Made these this morning & plan on making more tomorrow. Thank you for all the hard work you do to come up w/great recipes & making our baking smoother w/all your tips & advice.

    1. Yes, great for shipping. They’re nice and sturdy, depending on how you coat them. Toppings like sprinkles and crushed nuts may fall off a little.

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