Chocolate Truffles
These are the best chocolate truffles! They’re rich and creamy, incredibly easy to make, and the perfect indulgent treat for Valentine’s Day or any special occasion!
If you’re looking for other chocolate recipes, check out my no bake chocolate tart, chocolate drip cake, chocolate cupcakes, brownie cookies or chocolate berry cake!
Why You’ll Love These Homemade Chocolate Truffles
They’re super easy to make. Simply melt chocolate and cream together, let the mixture chill, roll into balls then top with whatever you’d like!
They’re extra chocolatey and rich. These are the perfect treat for chocolate lovers.
They have the best texture. Each chocolatey bite simply melts in your mouth.
They’re so cute! Roll them in sprinkles for a truly adorable touch!
Natural Ingredients for Homemade Truffles
Chocolate Bars- I recommend using either semi-sweet or dark chocolate bars. I like to use Ghirardelli or Lindt chocolate. They can be found on the baking aisle!
Heavy Whipping Cream– Use full fat cream; i makes these dark chocolate truffles extra smooth and creamy!
Toppings– Unsweetened cocoa powder, colorful sprinkles, freeze dried strawberries & raspberries, coconut, chocolate sprinkles, nuts, white chocolate shavings, sea salt, graham crackers, crushed candy cane or anything you would want to use!
Step by Step Instructions for this Chocolate Truffles Recipe
STEP ONE: Add the chopped chocolate and heavy cream to a double boiler over medium heat. Stir occasionally until it is all melted together.
STEP TWO: Remove the hot cream and melted chocolate mixture from the stove and transfer it to a small dish. Chill the dark chocolate ganache for 1 hour in the fridge.
STEP THREE: Using a small 1 tbsp cookie scoop, scoop the truffles into small balls onto a small parchment paper lined baking sheet. Return the balls of chocolate ganache to the fridge to chill for an additional 15 minutes.
STEP FOUR: Add the toppings you want to use to small bowls. Cover a truffle with a topping, then roll it into a ball, then roll in the topping again. (It really helps to coat the outsides with the toppings before attempting to roll them into balls so the chocolate doesn’t melt all over your hands.)
STEP FIVE: Place the finished truffles on a serving dish and serve! (They will be soft right after rolling them, but as they sit at room temperature they will firm up a little more into the perfect truffle consistency.)
FAQs
Can I use chocolate chips? I recommend using chocolate bars instead because they will give you the best truffle consistency that chocolate chips can’t.
Can I add flavorings to the truffles? Yes! Try adding a tsp of vanilla extract, bourbon, orange extract, raspberry extract or any other different flavors you can think of to the melted chocolate before chilling it.
How do I store the truffles? Store leftovers in an airtight container at room temperature for up to a week.
Can I use milk chocolate? I recommend using a different recipe specifically for milk chocolate truffles.
Pro Tips
Use a double boiler. This will ensure that the chocolate melts slowly and evenly. If you don’t have a double-boiler, use a heat proof bowl on top of a pot filled with water. It works just the same!
Gift the truffles in a heart shaped box! I think this is just the cutest touch! I found a heart shaped box at Target and I used mini cupcake liners to hold each truffle.
Other Recipes to Try Next Time
Chocolate Truffles
Ingredients
For the Chocolate Truffles
- 8 oz (227 g) semi-sweet or dark chocolate bars, chopped
- 1/2 cup (120 ml) heavy cream
- cocoa powder, crushed freeze dried strawberries & raspberries, sprinkles, etc. for topping
Instructions
For the Chocolate Truffles
- Add the chopped chocolate and heavy cream to a double boiler over medium heat. Stir occasionally until it is all melted together.8 oz (227 g) semi-sweet or dark chocolate bars, chopped, 1/2 cup (120 ml) heavy cream
- Remove the melted chocolate mixture from the stove and transfer it to a small dish. Chill the chocolate for 1 hour in the fridge.
- Using a small 1 tbsp cookie scoop, scoop the truffles into small balls onto a small parchment paper lined baking sheet. Return the truffles to the fridge to chill for an additional 15 minutes.
- Add the toppings you want to use to small bowls. Cover a truffle with a topping, then roll into a ball, then roll in the topping again.(It really helps to coat the outsides with the toppings before attempting to roll them into balls so the chocolate doesn't melt all over your hands.)cocoa powder, crushed freeze dried strawberries & raspberries, sprinkles, etc. for topping
- Place the finished truffles on a serving dish and serve! (They will be soft right after rolling them, but as they sit at room temperature they will firm up a little more into the perfect truffle consistency.)
Yum! Definitely on my list to make!! Could I use extra creamy oat milk instead of real dairy to offset the lactose factor?