homemade chocolate truffles

These rich homemade Chocolate Truffles are a chocolate lovers dream! Only 4 ingredients to make, a super simple prep, and they have a luxurious melt-in-your-mouth texture and a perfectly decadent flavor.

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Prep Time 20

Cook Time 3

Total Time 23

Servings: 18

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

Truffle Base

8 oz semi-sweet chocolate finely chopped (use high quality chocolate)
0.5625 cup heavy cream 0.5 cup + 1 Tbsp
1 tsp vanilla extract

Optional Coatings

as needed Cocoa powder (Dutch or regular, for rolling)
as needed Fine shredded coconut (for rolling)
as needed Sprinkles (or coarse/raw sugar, for rolling)
as needed Finely chopped chocolate (shaved or blitzed fine, for rolling)
as needed Chopped nuts (walnuts, pecans, almonds, pistachios, hazelnuts, macadamia nuts, almonds, peanuts, for rolling)
as needed Freeze dried berries (pulverized in food processor, for rolling)

Method

Preparation Steps

Place finely chopped semi-sweet chocolate in a medium heat-proof mixing bowl.
Heat heavy cream in a small saucepan over medium-high heat. Bring just to a simmer, do not boil.
Pour the hot cream over the chocolate in the bowl. Let rest for 5 minutes to allow the chocolate to melt.
Add vanilla extract and stir the mixture until the chocolate is completely melted and the ganache is smooth.
Chill the mixture in the refrigerator for 2 to 3 hours, or until it has firmed up enough to be easily scooped and rolled.
Scoop the mixture out, about 1 tablespoon at a time (a 1 tablespoon cookie scoop works well), and transfer to a 13 by 9-inch baking dish lined with parchment paper.
Roll the scooped portions into smooth balls. Wearing food-safe gloves can help reduce sticking.
Place your coating of choice (cocoa powder, shredded coconut, sprinkles, chopped nuts, etc.) in a small bowl. Roll each truffle through the coating until evenly covered. Return to the parchment-lined pan.
Keep truffles stored in the refrigerator for up to 2 weeks (or until the cream's expiration date, whichever comes first). For an even softer texture, let them rest at room temperature for about 20 minutes before serving.

Notes

These truffles are best stored in the refrigerator. For a softer bite, allow them to come to room temperature for a short period before serving. Experiment with different coatings to create a variety of flavors and textures!