These homemade chocolate truffles are an indulgent treat that is easy to make. Simple ingredients combine to create this extra creamy treat that any chocolate lover will love!
Why we love this chocolate truffle recipe
- This recipe is so easy to make! Warm the cream, pour it over the chocolate, stir in flavouring and salt, refrigerate, then form balls and roll in toppings. Voila! Truffles!
- They make a perfect treat for entertaining. Make them ahead of time and keep them in the fridge to pull out and impress your guests!
- They are an easy dessert for special occasions. Christmas, Valentine’s Day, Easter? Just switch up the toppings to suit the
- They use simple ingredients. Chocolate, cream, butter, salt, and vanilla. That’s it!
- They are customizable.
- We use vanilla in our chocolate truffle recipe, but you can switch this out with any flavouring you like.
- Peppermint, orange, or almond extract would be amazing in these!
- Why not make rum truffles (for the adults) by adding a couple of teaspoons of rum in place of the vanilla?!
- You can also switch up the toppings with any chopped nuts you like, sprinkles, or anything else you can think of that can be used to coat these divine chocolate truffles
Chocolate Truffle Ingredients
- chocolate – we use a blend of milk chocolate and semisweet chocolate to create the perfectly-balance truffle. Not too sweet, not too bitter. Be sure to chop it very finely so that it melts easily in the warm cream.
- cream – be sure to use 35% whipping cream for this recipe. Anything else won’t set properly.
- butter – salted butter works well, but you can also use unsalted. Either one help to create the creamiest chocolate truffles out there.
- salt – we use sea salt for all our recipes. The salt enhances the chocolate flavour of the truffle. Don’t skip this step – a pinch of salt goes a long way in chocolate desserts!
- vanilla – be sure to use pure vanilla extract as it has the best flavour and simple ingredients. If desired, you can switch out the vanilla for other flavourings like orange or peppermint.
- toppings – we used slivered almonds for this recipe, which we chopped finely so they coated the truffles evenly. We also chose cocoa powder, unsweetened shredded coconut, and coloured sugar for a sweet and crunchy option.
How do I make chocolate truffles?
Warm 35% cream in a small pot with the butter. Heat until just beginning to boil. Remove from heat immediately.
Pour steaming cream over finely chopped chocolate. Let sit for a minute, then stir gently with a spatula until completely smooth. Stir in vanilla and salt.
Cover and refrigerate until firm, about 2 hours.
Using a 1 tbsp cookie scoop or spoon, scoop chocolate and place on a parchment-lined baking sheet. Refrigerate again until firm, about 20 minutes (this makes them easier to roll).
Roll truffles in your hands until smooth (they don’t have to be perfectly round). Roll gently in the topping of your choice.
Items you may need
How do I store chocolate truffles?
Truffles can be stored in the fridge in an airtight container for up to one week.
They also freeze well for up to 3 months!
The best chocolate truffle recipe
Chocolate Truffles
Ingredients
- 4 oz (120 g) milk chocolate, finely chopped
- 4 oz (120 g) semi-sweet chocolate, finely chopped
- ½ cup 35% whipping cream
- 1 tbsp butter
- 1 tsp pure vanilla extract *see notes
- 1 pinch sea salt
- ¼ cup each shredded unsweetented coconut, cocoa powder, slivered almonds (chopped finely), etc *see notes
Instructions
- Finely chop milk and semisweet chocolate. Place in a heatproof bowl and set aside.
- In a small saucepan over medium heat, warm cream and butter, stirring, until just beginning to boil. Remove from heat immediately.
- Pour steaming cream mixture over chopped chocolate and let sit, not stirring, for one minute.
- Using a rubber spatula, gently stir the melted chocolate and cream togeter. Add vanilla and salt, stirring to combine.
- Cover and refrigerate until firm, approx. 2 hours.
- Using 1 tbsp cookie scoop or a spoon, scoop out equal portions and place on parchment-lined baking sheet. Return to fridge until firm, about 20 mins.
- Using your hands, gently roll the truffles into balls. If they get too sticky, try moistening your hands with water or placing truffles back into fridge to firm up again.
- Roll truffles in coating of your choice. Serve and enjoy!
Notes
If you love this recipe, be sure to give it 5 stars! We’d love to know what you think, so leave a comment below.
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