Chocolate Truffles are so delightful. The best part, they sound so much fancier than they are to make. Made from chocolate and cream, they are basically balls of chocolate ganache. The addition of butter makes them extra creamy.
After mixing together a handful of ingredients, let the mixture set in the fridge and then roll them into balls. Finally, coat them in whatever toppings you prefer.
Homemade truffles are the perfect quick & easy treat for the holidays or actually for any occasion. Besides, these truffles are a real eye-catcher and make a beautiful homemade gift. For chocolate lovers a must have!
Tools & Equipment
- 20cm / 8-inch square baking ban or a similar flat dish
- 2 quarter sheets
- 2 teaspoons
- Bowls for the toppings
- Cutting board
- Medium bowl
- Parchment paper
- Plastic wrap
- Sharp knife
- Small saucepan
- Wooden spoon or silicone spatula
Chocolate: use good quality chocolate. The higher quality chocolate you use, the better the truffles will taste. I use Callebaut brand. Semi-sweet or dark chocolate create an intense chocolate truffle and milk chocolate makes a sweeter truffle. If you use milk chocolate, reduce the cream to 120ml as milk chocolate is softer than dark chocolate. White chocolate does not work for this recipe as it is too thin.
Heavy cream: use heavy cream or heavy whipping cream. Do not substitute with half-and-half or milk, because then the chocolate will not melt properly into the right truffle consistency. A non-dairy substitute is canned coconut milk. Use in the recipe as you would heavy cream.
Halve or Double: the recipe makes 22-24 truffles. If you want to make a smaller batch, you can just halve the recipe. Do not double it, then rather make 2 separate batches so you get the best result.
How to Make Chocolate Truffles
Make the Truffles
Weigh your ingredients. Place the chocolate and butter in a heatproof bowl. Set aside.
Heat the heavy cream in a small saucepan until it is simmering. Pour the warm cream evenly on top of the chocolate and let it sit for about 3 minutes.
Add vanilla and salt and stir until the chocolate is completely melted. Pour the mixture into an 8×8-inch baking pan, so the mixture will set evenly and quickly. Place plastic wrap directly on the surface and chill in the fridge for about 2 hours.
For the Toppings
Prepare your toppings: crush the candy canes and use a rolling pin to help crush the cookies. Fill all the toppings you want to use into small bowls.
Finish the Chocolate Truffles
Use 2 teaspoons to place small mounds of truffle mixture on a quarter sheet and place the sheet in the fridge for about 10 minutes.
Roll them into balls. Wear gloves or dust your hands with cocoa powder. If the truffles get too sticky, just put them back in the fridge for a couple of minutes. Then roll each truffle into toppings and place back on the sheet. Transfer to the fridge for a couple of minutes.
Tip: you can make hot chocolate from these truffles. To do this, put 2-3 chocolate truffles in a mug and pour hot milk over them. Alternatively, add the truffles directly to the hot milk in the saucepan, stir until melted and pour into a mug.
Storage: cover the truffles tightly and store at room temperature for up to 4 days or in the fridge for up to 2 weeks. You can prepare the truffle mixture up to step 5 and then chill in the fridge for up to 3 days. If you chill the mixture for more than 4 hours, leave it on the counter for a couple of minutes so that it softens and can be scooped out with a spoon. You can freeze the truffles for up to 3 months, with or without toppings. Thaw in the fridge.
My Summary for Chocolate Truffles
Taste: these truffles are packed with high-quality chocolate and taste exactly like that. The various toppings make the truffles taste different, like peppermint, cinnamon, speculoos, nuts, etc.
Texture: creamy on the inside and depending on the topping, crunchy on the outside. These truffles melt in your mouth.
PROS: they are incredibly delicious and easy to make. On top of that, they’re so adorable and therefore a perfect gift.
More “Festive” Recipes
- Chocolate Cranberry Walnut Bundt Cake
- Cranberry Orange White Chocolate Fudge
- Gingerbread Cookies
- Speculoos Cheesecake
- Vanilla Crescents
For the Truffles
- 230g semi-sweet chocolate, finely chopped
- 160ml heavy cream
- 15g butter, at room temperature
- 3g vanilla extract
- Pinch of salt
For the Topping
- unsweetened cocoa powder
- cookies, crumbled
- sugar & cinnamon mix
- peanut or hazelnut brittle
- candy canes, crushed
- Place the chocolate and butter in a heatproof bowl. Set aside.
- Heat the heavy cream in a small saucepan on the stove until it is simmering.
- Pour the warm cream evenly on top of the chocolate and let it sit for about 3 minutes.
- Add the vanilla extract and salt and stir until the chocolate is completely melted.
- Pour the mixture into a shallow dish, such as an 8×8-inch baking pan, so the mixture will set evenly and quickly. Place plastic wrap directly on the surface and chill in the fridge for about 2 hours or until set.
- Line 2 quarter sheets with parchment.
- Use 2 teaspoons to place small mounds of the set truffle mixture on the prepared quarter sheet and place it in the fridge for about 10 minutes.
- Remove from the fridge and roll the mounds into balls. This is a bit of a mess because they are a little sticky. So wear gloves or dust your hands with cocoa powder. If the truffles get too sticky, just put them back in the fridge for a couple of minutes.
- Then roll each truffle into toppings as desired and place back on the sheet. Place in the fridge for another couple of minutes.
Tip: you can also make hot chocolate from these truffles. To do this, put 2-3 chocolate truffles in a mug and pour hot milk over them. Alternatively, add the truffles directly to the hot milk in the saucepan, stir until melted and pour into a mug.
Recipe adapted from zucker, zimt und liebe.