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. These turned out lovely! I used Scharffen Berger semisweet dark chocolate (62%) and the dreamy, creamy texture of the finished product was outstanding. I added the optional vanilla and burst and I think it really boosts the flavor. I used salted butter because I salt enhances the other ingredients and will give a dessert more depth of flavor. I rolled half in hazelnuts that I chopped up and then toasted in a pan, and the other half got dipped into melted Ghirardelli vanilla coasting candy (tastes kinda like white chocolate). I will make again!

  2. I love this recipe! It’s simple, quick, and very delicious.

  3. I made these because I had a leftover potato. Except, I made the fatal mistake of not mashing it well. Just popped it in the microwave, mashed for 1 minute, and it turned out terrible. Please don’t make the same mistake I did. Had to revive it with heavy cream, but then they were delicious after that!

    1. Potato for chocolate truffles? whatever rocks your boat!

  4. Hi Sally! I would just like to ask how much is the fat content of the heavy cream you used? I can’t choose between 35% and 36% :/ can you tell me which is better? Thank you!

    1. Hi! Heavy cream is usually around 36%. Either the 35 or 36% would be fine here.

  5. Hi Sally, thank you for your recipe. Can I use coconut cream instead of coconut milk? Do I need any adjustments?

    1. Some readers have successfully replaced heavy cream with coconut cream with no other adjustments!

  6. Pure chocolate is sold in 4 ounce bars in the baking aisle – which store can I get this?

  7. Hi Sally, can I use compound cchocolate for this recipe?

    1. Hi Jess, Some readers have and reported back great results.

  8. So easy and quick to make and taste yummy!

  9. Hi Sally,
    Really loved your post on truffles and the way you have explained it’s really amazing. I am thinking of making truffles but wanted to ask you if I can use compound chocolate to make them as it is easily available where I stay.
    Keep it up…. Love from India

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Pooja, We haven’t tested it but some readers have and reported back great results. Let us know if you try!

  10. Greetings from Brazil!
    These truffles are absolutely delicious!
    By the way, the one covered in sprinkles reminds me of a very popular Brazilian treat named brigadeiro. It’s made of condensed milk (one can or 395 g), cocoa powder (2 tbps) and optionally milk (300 mL) and butter (25g). Combine all of the ingredients in a sauce pan over medium heat and keep steering until the mixture is thick enough so you can see the bottom of the pan (it takes about 15 minutes if the optional milk is added, otherwise it’s ready quickly). We then let it cool and and roll into chocolate sprinkles, just like the truffle. The end result is a very rich, chocolate-y and sweet confection. Give it a try, you’ll love it!

  11. Karishma shah says:

    Explanation of recipes is too goo.. thanks a lot for sharing…i made chocolate truffle..its so yummy n mouthwatering.. thank you…

    1. Can this chocolate ball recipe use for mooncake filling?

  12. Mimi Nordlund says:

    Hi, we made it but accidently forgot to halve the cream(as we were halving everything else). It is way too liquidy and we dont have any more chocolate,we tried putting it in the freezer but i do not know if that will help.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mimi, Unfortunately with two times as much cream there isn’t really a way to get them to set properly. Let us know if you try it again!

    2. You could whip it and use as icing.

  13. Hi Sally. I have tried making truffles before but they were too soft so couldn’t get them to roll into balls. Now I have seen your recipe, I will try again but have couple of questions if you don’t mind. I used Belgium chocolate chips, would you say not to use these chips even though it’s good chocolate. Also, at what point do you add flavouring as I tried whiskey into the ganache but could hardly taste it once Chocolates were set. ( I used moulds for the whiskey chocolates). Thank you for your time. Carol xx

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carol, Chocolate chips usually contain a stabilizer that helps them maintain their shape when heated – perfect for in cookies and cakes but it prevents them from melting smoothly together here. For flavors you would add them in step 3 of the recipe when you add the vanilla. See the recipe notes for details.

  14. Srikanth Dudaka says:

    Amazing chocolate truffles recipe. I am a regular follower of this website for a new chocolate ideas. I love the chocolate truffles, they are so delicious and you would never fed up but end up asking for more.

    Thank you from India

  15. Denise Herrman says:

    Do these set up well enough to package for gifts? Do they need to remain refrigerated due to the cream?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Denise, They make wonderful gifts! They can be stored at room temperature for 3-4 days or in the refrigerator for up to 2 weeks. For longer storage see recipe notes.

  16. Hi Sally !
    Can we use a non dairy whipping cream instead of heavy cream?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Pooja, 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.

  17. Love the recipe! Made them today and the consistency was great! Only issue I’m having is they are melting super fast in my hand when I try to roll them. I even put them in the fridge to help with the stickiness snd it didn’t do anything. Any ideas??

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Megan, See the above paragraph “Sticky Situation.” You can leave them in the refrigerator longer before rolling and I recommend working in batches and taking a few out of the refrigerator at a time to roll!

  18. Could flavour extracts be added to these for various flavours? Such as cherry, mint, strawberry, etc. If yes how much would you add for this recipe?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes! See recipe note #6 for details.

  19. Excellent recipe, thank you! I would like to add raspberry jam along with an extract. How much would you suggest adding to this recipe? I don’t want them to be too soft or liquidy. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carol, While you can certainly try, I fear that the truffles won’t set with the addition of jam.

  20. Harriet B Robbins-Ost says:

    Can’t wait to try making these truffles!
    What is the pretty pink coating you have on some of them, please?
    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Harriet, They are pink sprinkles 🙂

      1. Hi, again,
        I learned the pink coating is sanding sugar.
        Thanks for your prompt reply, though!

  21. Any suggestions of brands for the chocolate? I know good quality but Id love to know some favorites! Thank you!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Patty, we love Baker’s or Ghirardelli brands. If you want to splurge, Scharffen Berger is exceptional!

  22. Dawn Carberry-Power says:

    Hi I am looking to make some truffles for Christmas and I would love to make these ahead of time, could you advise how long they will last?
    Thank you

    1. Stephanie @ 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. For longer storage see the freezing instructions in the recipe notes.

  23. I stupidly left mixture to chill on the side not in the fridge so worried these wont set 🙁 they are now in the fridge may the truffle fairies be on my side! Fingers crossed. If not will try again tommorow with the right method.

  24. What if you wanted to make like peppermint truffles would you make everything the same and then add peppermint extract to the base? Or would that mess it up

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Stephanie, Yes you could add peppermint extract to these without changing the recipe. Or you can follow the recipe for these Dark Chocolate Peppermint Truffles (which makes a larger batch!).

  25. Hello, I have Callebeaut callets (semi-sweet, milk and white). They are 3 drop viscosity, which Callebeaut says is good for all applications. Do you think these will work?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Celeste, They are pure chocolate so they should work! See the recipe note #3 about reducing the cream if you use milk chocolate and an alternate recipe for the white chocolate.

  26. Arlene Bublick says:

    They look great and would be perfect for my daughter-in-law who is on a gluten free diet.
    Can I package these and send them through the mail, or do they need to be kept cold?

  27. Hi Sally! Was planning to make this recipe, but, unfortunately, the local grocery store only has APC for the cream. Can I use this instead? If so, what’s the ratio?

    1. Hi Joanne, I’m just seeing your comment/question now so my apologies on the delay responding to you. If the cream has about 36% milk fat, it would be fine to use in this recipe.

  28. Nathaniel Preston Poore says:

    Not sure what the issue is. i used homemade dark chocolate. it was a bit soft, so i added 2/3 of the 2/3. cream and liqueur. it was a large batch, unintentionally, i meant to do half at a time, but it is in a large bowl and less than an inch thick. been 3 hours in the fridge and the only thing that thickened was a thin layer of the crust. the rest is still soup. how might i thicken that back up again?

    1. Nathaniel Preston Poore says:

      Second batch turned out perfectly, had about 1/2 a cup or so too much cream in the first batch which was it was it was still soupy, but i am able to salvage it as a dip for crackers or pretzels or fruit, etc… so, all in all, both batches actually turned out excellent!

  29. Ashley McBroom says:

    Do you have any variation of this recipe that incorporates Oreos? We love making Oreo cream cheese truffles and wanted to make them for teachers this year. However, we are worried to do so due to the refrigeration needs because of the cream cheese. Is there a way to incorporate Oreos into this truffle recipe or any other that you may have? Thank you

    1. Trina @ Sally's Baking Addiction says:

      Hi Ashley! You could try coating these truffles in ground Oreo cookies instead of sprinkles. Incorporating Oreos would require additional recipe testing.

  30. Can you add cream cheese along with the heavy cream to these truffles to get that flavour?

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