These chocolate truffles are only a few ingredients, easy to make, and you’ll have the best chocolate truffles of your life. They’re rich, creamy, smooth, and so delicious!
These truffles are basically balls of chocolate ganache, who could say no to popping a couple of those when you’re craving something chocolatey?! They’re rich, soft, and creamy, and make such a delicious chocolatey treat.
Chocolate truffles are great for serving at a holiday party, or they make a great edible gift. Package a few up in a box, or on a plate with some cookies and they’re perfect for sharing with neighbors during the holidays, or for giving your loved ones on Valentine’s Day.
How to make Chocolate Truffles:
Add the cream to a small heavy sauce pan and bring it to a simmer, make sure to scrape the bottom and sides of the pan with a rubber spatula often to keep any of the cream for burning.
Add the chopped chocolate to a medium size bowl.
Then pour the hot cream over the top of the chocolate. Add in the vanilla extract too. And let it all sit for a few minutes.
Then stir it all up until the chocolate is melted, and smooth.
Let the mixture cool to room temperature for a bit, then place it in the fridge for a couple hours to chill.
Scoop the mixture out into 2 teaspoon sized portions and quickly, and carefully roll them into balls. (If the mixture is extra sticky refrigerate it again after scooping out the portions, and use gloves to keep warm hands from melting the chocolate.)
Roll the truffles all around in your choice of toppings, and place them back onto the baking sheet, enjoy as is, or place them in the fridge to chill.
Tips for making Chocolate Truffles:
- Because there are so few ingredients its important to use high quality ingredients. You want to make sure you use a high quality chocolate bars, like the Chocolate Bars you can find in the Baking Aisle. I like to use Baker’s or Ghiradelli brands. Avoid using chocolate chips as they have other ingredients added in and won’t melt as smoothly or give your truffles the right consistency.
- You can choose if you want to use dark chocolate, or semi sweet chocolate for a richer, more intense truffle. Or milk chocolate for a sweeter truffle. You should reduce the heavy cream by a couple Tablespoons if you are using milk chocolate. I like to aim for chocolate that is between 60 and 70% cacao content.
- Adding vanilla or other flavorings to the chocolate truffles is optional, but can help give the truffles extra yummy flavor. (Other flavoring options are raspberry, coconut, orange, or peppermint extract.
- If your ganache is still very sticky after refrigerating, scoop it into the portion sizes for the truffles, and return them to the fridge before rolling into balls.
- If your ganache is still too sticky your ratio of chocolate to heavy cream might be off. Reheat the ganache in a double boiler and add in a bit more chopped chocolate.
- Wearing latex gloves helps to keep warm hands from melting the chocolate, as well as keeps your hands cleaner as it’s a messy task.
Toppings for Chocolate Truffles:
- cocoa powder
- powdered sugar
- chopped nuts (pecans, walnuts, almonds, etc.)
- shredded coconut (toasted or untoasted)
- rainbow sprinkles (jimmies or nonpareils)
- chocolate jimmies
- Oreo crumbs
- finely crushed peppermint candies
- melted chocolate (to give them a hard shell)
How to store homemade Chocolate Truffles?
These homemade truffles can be stored for up to 2 weeks in the fridge. I like to let them chill first on a baking pan with space, then you can place them closer together once chilled and hardened to save space.
Let the truffles come to room temperature before serving them. They should stay good at room temperature for a few days, as long as they are kept in a cool dry place (not in direct sunlight).
You can also freeze the truffles up to 3 months. Store them in a freezer safe container, then thaw them first in the fridge, then at room temperature before enjoying.
These homemade chocolate truffles are perfect for serving up at a holiday party, sharing with loved ones for Valentine’s or a birthday, or whenever you’re craving some good chocolate.
More chocolate treats:
- Microwave Fudge
- Chocolate Covered Oreos
- How to make Hot Chocolate Bombs
- Rolo Pretzel Turtles
- Candy Bar Pretzel Bites
- Reindeer Oreo Cookie Balls
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- 8 oz high quality chocolate (semi sweet to bittersweet)
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
For Topping the Truffles:
- cocoa powder
- chocolate jimmies
- rainbow jimmies
- shredded coconut
- chopped nuts
- Chop up the chocolate and add it to a medium sized bowl.
- Add the cream to a small sauce pan and heat it over medium low. Bring it to a simmer, making sure to stir, and scrape the sides to keep it from burning. *
- Pour the hot cream over the chocolate. Add in the vanilla extract. Let it sit for 3-5 minutes.
- Stir the mixture together until nice and creamy and the chocolate is melted and smooth.
- Let the mixture cool at room temperature for about 15 to 20 minutes.
- Place the mixture in the fridge to chill for at least 2 hours.
- Scoop the chocolate out into a 2 teaspoon sized portion, and quickly roll it into a ball. **
- Add the ball to your choice of toppings and roll it all around.
- Place it on a lined baking sheet. Repeat with additional chocolate.
- Place the pan in the fridge to chill for about 1 hour, or enjoy immediately.
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