Homemade Chocolate truffles They are very easy to prepare with a few simple ingredients. Swap out extracts or toppings for a fully customizable, creamy chocolate treat. Great as a gift!
Homemade Chocolate Truffles are the simplest gourmet treats you can make at home. They can be flavored with any extract, oil or liquor and rolled/coated with a variety of toppings.
Chocolate truffles make a great edible treat. Perfect for Valentine’s Day or for the neighbor’s dishes at Christmas. They are also easy to prepare in advance.
How to make chocolate truffles:
Chocolate truffles are made by creating a ganache, which is the combination of finely chopped chocolate and hot hot cream. You can add vanilla extract or other oils/flavors to customize the flavor.
Place the chopped chocolate in a heat resistant container. I like to use a square pan for even distribution.
The cream is heated until very hot, then poured over the finely chopped chocolate. The container is then covered with plastic wrap to trap the heat.
After sitting for a few minutes, the chocolate mixture is churned to create the ganache. Vanilla extract is mixed in for flavor.
The chocolate ganache is then refrigerated for about an hour until the chocolate has hardened enough to pick up and shape.
Using a measuring cup size No. 50 or no. 60 (about 2 teaspoons) ganache is portioned and placed on a parchment-lined pan.
Each chocolate truffle is rolled with two hands to create a ball, then rolled into the desired garnish. This part is messy, there’s just no way around it!
Toppings for Chocolate Truffles
Chocolate truffles can be coated with almost any fine powder or coating. Here are some ideas:
- cocoa powder
- Chopped nuts (pistachios, toasted pecans, walnuts, almonds, etc.)
- Splashes (irregular or regular)
- Toasted or regular grated coconut
- Powdered sugar
- Freeze-dried strawberries that have been blended into powder
- Melted chocolate (milk, semi-sweet, or white)
NOTE: Chocolate truffles will need additional chilling time after shaping if dipped in melted chocolate for a firm chocolate exterior.
Chocolate truffles are best eaten at room temperature, but you can store them in the refrigerator for up to 2 weeks. To a good time!
Do you want more homemade sweets? Try these:
8 ounces dark chocolate (60%), chopped
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
toppings for rolling (cocoa powder, toasted chopped nuts, sprinkles, etc.)
- Chop the chocolate into small pieces. Place in a heat resistant bowl or plate.
- Heat the whipped cream in the microwave or on the stove until it begins to smoke and bring to a simmer. Be careful, it will swell.
- Pour the cream over the chopped chocolate. Cover with cling film and let rest for 2 minutes. Beat until smooth. Add the vanilla then refrigerate the chocolate ganache for 1 hour or until solid enough to scoop.
- Put the condiments in separate bowls.
- Use a measuring cup size No. 50 or n. 60 (about 2 teaspoons) to spread the chocolate in a parchment-lined dish.
- Roll each ball with two hands until round, then roll in desired garnish. Place in the pan. Repeat.
- Store chocolate truffles for up to 2 weeks in the refrigerator. Serve at room temperature.
- Chocolate truffles will need additional chilling time after shaping if they are dipped in melted chocolate for a firm chocolate exterior.
- I used the Ghirardelli Barrette for these truffles.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.