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Home Sweet

Easy Chocolate Truffles

By:Nagi
Published:1 Nov '19Updated:25 Aug '23
129 Comments
Recipe v Video v Dozer v

When it comes to homemade decadence with minimum effort, you can’t beat Chocolate Truffles! Chocolate Truffles are made by melting chocolate with cream and butter. Chill, roll then coat. They’re EASY if you use my little trick to make these with minimum fuss without getting chocolate all over yourself!!!

Bonus: you get to lick the bowl clean. I’ll take that over cake batter any day!

Overhead photo of homemade Chocolate Truffles with coffee

Chocolate Truffles

5 years ago when I embarked on a chocolate truffle mission, I was rather surprised that it wasn’t as easy as I thought to find a “normal” chocolate truffle recipe.

All I wanted was a basic truffle recipe that I could make without having to use $40/kg ($20/lb) Lindt 85% cacao dark chocolate, without liquor in it, without a salted caramel centre, without using a candy thermometer, without a double coating of chocolate.

Was I asking for the impossible?? Was I reaching for the stars??

So I just muddled together my own. All you need is chocolate, cream and butter. How hard could it be? (*She thought confidently, overly confidently it turned out because it did end up requiring a few batches to get the ratios right for the perfect rollable-yet-melt-in-your-mouth consistency)

Close up photo showing the inside of homadme Chocolate Truffles

What you need

The world’s easiest sweet treat – chocolate, butter and cream!

  • Chocolate – the better the quality, the better the truffle. But still so luxurious made with mainstream brand chocolate you get in grocery stores. Just be sure to use the chocolate you buy in the baking aisle, not eating chocolate. Baking chocolate is made for melting smoothly, eating chocolate does not melt properly and also has a different consistency once it resets.

  • Cream – full fat all the way! I’m not just being fussy here, it’s actually required. Don’t use a cream with less than 30% fat because then the chocolate won’t firm up enough to scoop ‘n roll (as I found out the hard way when I attempted to make “low fat” chocolate truffles, SERIOUSLY WHO DOES THAT??!!)

  • Butter – it adds another layer of richness to the chocolate truffles as well as assisting with consistency (because butter firms up in the fridge to make the mixture roll-able but then softens once the truffles are at room temp).

What goes in Chocolate Truffles

How to make Chocolate Truffles

Rolling truffles can get quite messy, so here are my tips to make truffles with ease:

1. Make sure that the truffle mixture is properly chilled before rolling them so I recommend chilling for at least 5 hours, preferably overnight. Don’t be tempted to freeze it to speed it up because then the chocolate will set unevenly which will result in some parts that are too hard to scoop out.

2. Keep your hands cold with an ice pack or a bag of frozen peas (covered with a tea towel) – I have hot little hands. Plenty of built-in insulation. 😂 Which is great for saving on the power bill in winter. Not so good for making chocolate truffles because my hot little hands melt the chocolate while I’m rolling the balls so they slip and slide everywhere.

So before you start rolling, run your hands under cold water and keep an ice pack, frozen peas or something cold nearby to keep your hands cold throughout the rolling process.

***I know this sounds weird, but it is so effective!****

How to make Chocolate Truffles

Plate piled with Chocolate Truffles

Gifting and eating!!

And when to make these little beauties??

  • Post meal “light” treat, rather than committing to a whole grand dessert. I don’t know about your family and friends, but mine tend to overload on the mains (possibly because the vast proportion of my cooking attention is focussed on the main affair) and often too full for dessert. Sound familiar to you too??

  • After dinner coffee or cocktail – just like at fine dining restaurants! Try it with an Espresso Martini (*she swoons at the thought*);

  • Afternoon tea, morning tea, and everything in between; and

  • GIFTING – the main reason I make these! I will go all year without making truffles, then suddenly go on a truffle binge as we approach Christmas! Pack them in sweet little boxes with tissue paper and tie with ribbons or I’m little cellophane bags.

They last for yonks (that’s Aussie for “ages”), as in weeks and weeks. Keep them in the fridge if it’s hot where you are but definitely serve at room temperature so the chocolate is creamy and melty the moment you bite into it!! – Nagi x


Watch how to make it

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Overhead photo of homemade Chocolate Truffles with coffee

Easy Chocolate Truffles

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Chilling: 6 hours hrs
Total: 15 minutes mins
Gift, Sweet
Western
4.95 from 19 votes
Servings24 truffles
Tap or hover to scale
Print
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Recipe video above. A basic but luxurious chocolate ganache truffle recipe, made using ordinary dark chocolate melts from the supermarket! These are rich and creamy and a great base to add flavourings of choice (suggestions below). Makes around 24 truffles. Use for gifting, post dinner treats, serve with coffee!

Ingredients

  • 285g / 10 oz dark chocolate melts (chocolate chips, or chocolate block coarsely chopped)
  • 2 tbsp (30g) unsalted butter
  • 1/2 cup (125ml) cream (full fat, not low fat, not whipped)

Coating ideas (each enough to coat 24 truffles)

  • 1/2 cup desiccated coconut
  • 1/4 cup unsweetened cocoa powder (Dutch Processed is darker, looks "posh")
  • 1/2 cup crushed peanuts (small, so can stick)
  • 1/3 cup sprinkles or similar
  • 1/4 cup icing sugar / powdered sugar

Instructions

  • Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
  • Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
  • Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
  • Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.

Rolling the Truffle Balls

  • Place cocoa / coatings of choice in a small bowl or plate.
  • Remove Ganache from fridge. The chocolate mixture should be firm - softer than cold butter but harder than peanut butter.
  • Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels. ("Freezer Pack").
  • Scoop up a tablespoon (using tablespoon measure), then use a teaspoon to scoop the mixture out into your hands (see video). Roll into ball then place on chilled plate. Repeat with remaining chocolate mixture, chilling hands on Freezer Pack as needed.
  • Once all balls are rolled, roll in cocoa or Coatings of choice. Serve at room temp so the chocolate is beautifully creamy inside!

Recipe Notes:

1. Chocolate - even using everyday dark chocolate will make luxurious chocolate truffles. But if you do indulge in expensive chocolate, it makes it even more amazing!
Note: you must use COOKING chocolate here, ie the chocolate sold in the baking aisle of grocery stores. Eating chocolate doesn't melt properly / smoothly and may not set to the right consistency. Cooking chocolate is intended for the purpose of melting and using in recipes.
2. Ganache consistency - it needs to be firm enough to roll into balls, but soft enough to scoop. If you leave it overnight (as I often do), just leave it out for 30 minutes or so to soften to scoop able.
3. Rolling tips: can get messy, so follow my tips! The chocolate is supposed to be creamy and soft at room temperature, so it softens quickly once you start handling it.
  • Cold plate or tray for placing the balls on
  • Keep your hands COLD. I have hot little hands. I keep a bag of frozen peas or ice pack handy to chill my hands!
4. Other coating suggestions: cocoa powder (this is the classic coating), icing (confectioners) sugar, caster sugar, crushed nuts, sprinkles or other decorating bits, crushed candy cane, chocolate shavings.
Coconut alternative: A fabulous reader - Avery (see comment thread below) - was kind enough to share that she substitute the butter with coconut oil and coconut milk for the cream and it turned out fabulous!! Hurrah! Thank you for sharing Avery!!
5. Flavouring suggestions: any liquor, orange, peppermint, coffee, coconut, almond essence.
6. Storing and serving - weeks and weeks in the fridge! Or even out of the fridge if it's not too warm where you are. MUST serve at room temp so the chocolate is so creamy and melts in your mouth when you bite into it - JUST like those expensive truffles that cost a fortune to buy from gourmet stores!
7. Nutrition per truffle.

Nutrition Information:

Serving: 15gCalories: 83cal (4%)Carbohydrates: 7.5g (3%)Protein: 1g (2%)Fat: 5.5g (8%)Saturated Fat: 3.9g (24%)Cholesterol: 6mg (2%)Sodium: 18mg (1%)Potassium: 52mg (1%)Fiber: 0.6g (3%)Sugar: 6.3g (7%)Vitamin A: 50IU (1%)Calcium: 20mg (2%)Iron: 0.4mg (2%)
Keywords: chocolate truffles, chocolate truffles recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

First published November 2014. About time I updated it!!!

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129 Comments

  1. Adeline Papano-Varriale says

    December 3, 2023 at 3:40 pm

    5 stars
    Easy to follow, a nd very informative.

    Reply
  2. Liz says

    November 26, 2023 at 11:49 am

    U.S. residents: today I learned “heavy cream” and “heavy whipping cream are EXACTLY THE SAME stateside! Do check the ingredients, however. Some do contain sweeteners, which is not what we are looking for.

    Thank you, Nagi, for making me so much more confident in the kitchen! ❤️

    Reply
  3. Mia Priddle says

    November 18, 2023 at 7:45 pm

    This was a good recipe but I left it in the fridge for 6 hours and it was to hard to work with I had to put it in the oven for 15 minutes .

    Reply
  4. Jackie says

    November 17, 2023 at 1:51 am

    5 stars
    Hi Nagi! Thank you for sharing this great recipe. Can I use chocolate with nuts? Thanks!

    Reply
  5. J. B. Bernard says

    August 23, 2023 at 12:43 pm

    The butter separated and was sitting on top of the ganche in the bowl after 6 hours in the refrigerator. So I scraped the butter off. I found it difficult to roll into an even ball. My warm hands helped, but it was a mess.
    Any hints? Tastes great!

    Reply
  6. Cora Nelson says

    January 9, 2023 at 5:15 am

    5 stars
    These were fantastic! I made them for a party and it rocked everyones world!

    Reply
  7. Beanie says

    December 20, 2022 at 1:19 pm

    5 stars
    Can you use coconut cream instead of coconut milk?

    Reply
  8. Barbara Hallett Wegner says

    December 8, 2022 at 8:02 am

    I have a ton of salted butter can I us that or will it be to salty?

    Reply
  9. Ashton says

    September 26, 2022 at 9:23 pm

    5 stars
    I’d just like to note to anyone else that’s curious, this is absolutely easy to make vegan! Don’t be daunted by all the dairy ingredients, just grab some vegan butter (I use nuttelex!), Vegan choc, and a vegan cream (I use coconut cream, it pairs great with the coconut coating, almond too).
    Its still stable enough to add a shot of Malibu too haha ;⁠)

    Reply
  10. Carolyn Yeats says

    February 21, 2022 at 12:56 pm

    How much extra liquid can you add and still have the integrity of the truffle? I keep trying to make red wine chocolate truffles and I’m not happy with consistency. I do not want to reduce the wine – I want to use it straight up.
    Thanks!

    Reply
  11. Melanie Mazzone says

    February 15, 2022 at 3:43 am

    How much butter do you use when making the white chocolate or milk chocolate truffles? Is it still the same 2 Tablespoons? Please let me know, I’m planning on making these for my moms birthday on Saturday! Thank You!

    Reply
  12. Glen says

    February 12, 2022 at 10:42 pm

    5 stars
    Hi Nagi, looks like a great recipe. I intend to make my partner some for a valentine’s gift. You mention adding a liqueur but how much do you think I should add and would I need to reduce the amount of something else to compensate. Thanks in advance x

    Reply
  13. Maria says

    February 11, 2022 at 4:02 pm

    Hi Nagi. For the cream, I plan to use Zymil Regular Thickened Cream (Lactose Free). Will it work? Thanks for this recipe.

    Reply
    • Nagi says

      February 12, 2022 at 10:08 pm

      I haven’t used that before – let me know how it goes! N x

      Reply
  14. Lisa says

    December 22, 2021 at 11:06 pm

    Hi Nagi, I don’t own a microwave – Can I just melt the butter chocolate a bain marie then stir in the cream? Thanks

    Reply
  15. Kat says

    December 10, 2021 at 3:46 am

    Hey Nagi, reckon I could dunk these in cooled melted chocolate then refrigerate again? I’d like a firm choc coating as I’m putting them in a tin to gift with a few other different goodies and I don’t want the cocoa or coconut to get everywhere. Thanks!

    Reply
    • Nagi says

      December 10, 2021 at 9:03 am

      Hi Kat – if you do that you will need to temper the chocolate (and use a good quality one) otherwise it will be dull and flat looking, not shiny. N x

      Reply
  16. Valerie says

    November 3, 2021 at 11:30 am

    I made the basic truffles and they were delicious and easy. I used a small ice cream scoop with. Ratchet handle instead of a tablespoon, so easy but less truffles

    Reply
  17. Caitlin D Bryan says

    October 17, 2021 at 3:38 am

    If I were to make these boozy how would I change the recipe??

    Reply
  18. Sarah says

    October 8, 2021 at 4:09 am

    Delicious…I have to admit my first batch didn’t get rolled…I ate the ganache like chocolate ice cream 😂😂😂

    Reply
    • Nagi says

      October 8, 2021 at 9:54 am

      I would totally do that! Nx😂

      Reply
  19. Caitlin says

    August 10, 2021 at 9:42 pm

    Hi, love your recipe absolutely amazing, I saw that your notes said it will last for weeks and weeks in the fridge, is this true? And what is the actual amount it will last

    Reply
    • Nagi says

      August 11, 2021 at 11:06 am

      Yes 100% Caitlin – it will last for up to a month. Mine never last long enough though 😉 N x

      Reply
  20. Meg says

    July 8, 2021 at 9:56 am

    Hi Nagi,
    If I wanted to make double the recipe, would I still follow the microwave times or would it have to be longer in?
    Thanks,
    Meg

    Reply
    • Nagi says

      July 9, 2021 at 2:55 pm

      Hi Meg, the more chocolate the longer it will take to melt, just microwave in 30 second bursts and watch it 🙂 N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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