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.

201 Comments

  1. Super easy to make. I used dairy-free chocolate (dark chocolate) and coconut milk to accommodate a food allergy. I made half coconut (with coconut extract, rolled in shredded coconut) and the other half with orange extract. You can’t even taste the coconut in the orange ones. The ones I rolled in shredded coconut were less sticky and easier to work with.

  2. I made these for Valentine’s Day and they were so good. I accidentally misread the recipe and only used one chocolate bar but they still tasted amazing. I’ll use two bars next time though. My husband loved them!

  3. Playing catch up on Sally’s baking challenge I was super excited to make my first ever successful batch of homemade chocolate truffles! I did a dark chocolate raspberry with a semi sweet shell and a milk chocolate orange with a semisweet shell. These truffles were perfectly smooth and melt in your mouth decadent! I couldn’t believe once again how easy they were. I may never buy truffles from the store again. I used Ghiradelli chocolate for everything and flavored with extracts. My milk chocolate truffle was less thick then the dark chocolate but still perfect. I #sallysbakingchallenge #sallybakingchallenge2019 #sallysbakingaddiction #februarychocolatetruffles @sallybakeblog

  4. I’ve made these twice and will be making for a graduation party in a couple of weeks. Will be using Bailey’s in them, as most everyone will be “of drinking age”, all adults. I’ve read the tip about using cocoa powder on your hands to help will rolling, but I was wondering if confectioners/powdered sugar would work instead?
    Thanks for another great and yummy recipe.

  5. Hi, Sally! Absolutely love all your recipes. How would I go about adding extracts for different flavors? And any piquets? What amount of say fruit extracts and what amount of chambord or amaretto or Bailey’s. Thank you

  6. Sally, thank you for your generosity in sharing this recipe. I made the truffles for our anniversary and I’m sure she is going to love them.
    Thank you.

  7. This recipe is so easy to follow and they look delicious. I can’t wait to try out this recipe. Thank you Sally for sharing such a simple and wonderful recipe. Love the tips and photography, as usual!

  8. Sally,
    How long will these be good for once made since there is cream in them? Thinking of making them for a wedding but could not make them the day of.
    Thanks,

    1. Hi Shayne! Cover them tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

  9. Hi Sally, a friend of mine wants to carry these from India to the US, how should I pack them so that they don’t melt away in the long journey of about 20hours?

  10. Hi Sally! Instead of using baking chocolate found in the baking aisle for these truffles, can l use pure chocolate bars that are for eating? Thank you!

  11. Hey sally! How can we store the chocolate truffles? Do we have to refrigerate it? Thanks. Waiting for your reply

    1. Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks. For freezing instructions see recipe note #1. Enjoy!

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