Chocolate Truffles Recipe

Introduction

Chocolate truffles are a decadent and elegant treat that’s surprisingly easy to make at home. With a rich, creamy center and a variety of coatings, these bite-sized delights are perfect for sharing or savoring solo.

Ingredients

• 8 oz (226g) high-quality dark chocolate (60–70% cocoa), finely chopped
• 1/2 cup (120ml) heavy cream
• 1 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract (optional)
• 1–2 tsp liqueur (Kahlua, Baileys, etc.)
• 1/2 tsp espresso powder or flavored extract
• Pinch of sea salt
• Unsweetened cocoa powder (for coating)
• Chopped nuts (for coating)
• Shredded coconut (for coating)
• Sprinkles (for coating)
• Crushed freeze-dried fruit (for coating)

Instructions

1. Step 1: Finely chop the chocolate and place it in a heatproof bowl.
2. Step 2: Heat the heavy cream in a saucepan until it just begins to simmer.
3. Step 3: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes.
4. Step 4: Add the softened butter, vanilla extract (if using), liqueur, espresso powder, and a pinch of sea salt. Stir gently until the mixture is smooth and glossy.
5. Step 5: Cover the bowl and refrigerate for 1–2 hours until the mixture is firm enough to roll.
6. Step 6: Using a small spoon or melon baller, scoop out small portions and roll them quickly between your palms to form smooth balls.
7. Step 7: Roll each truffle in your choice of coatings such as cocoa powder, chopped nuts, shredded coconut, sprinkles, or crushed freeze-dried fruit.
8. Step 8: Chill the coated truffles again to set before serving. Store any leftovers in the refrigerator.

Tips & Variations

• Use a variety of toppings to create a colorful assortment of truffles that suit different tastes.
• For a dairy-free version, substitute heavy cream with full-fat coconut milk and use dairy-free chocolate.
• Chill your hands between rolling batches to prevent the chocolate from melting too quickly.
• Add a pinch of chili powder or cinnamon to the ganache for a spicy twist.

Storage

Store chocolate truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the truffles for up to 3 months and thaw in the refrigerator before serving. Let refrigerated or frozen truffles sit at room temperature for a few minutes to soften slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used, but the truffles will be sweeter and less intense in chocolate flavor. Adjust the amount of sugar or toppings if desired.

How do I prevent truffles from melting while rolling?

Chill the ganache until firm and work quickly when rolling. You can also cool your hands by rinsing them with cold water and drying before shaping each batch.

Chocolate Truffles Recipe

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★★★★★

4.5 from 141 reviews

Delight in these rich and creamy chocolate truffles, made with high-quality dark chocolate and infused with subtle flavors like espresso and liqueur. Perfect for gifting or indulging in a luxurious homemade treat, these truffles are coated with your choice of toppings including cocoa powder, nuts, coconut, and more.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz (226g) high-quality dark chocolate (60–70% cocoa), finely chopped
• 1/2 cup (120ml) heavy cream
• 1 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract (optional)
• 1–2 tsp liqueur (Kahlua, Baileys, etc.)
• 1/2 tsp espresso powder or flavored extract
• Pinch of sea salt

Toppings

• Unsweetened cocoa powder
• Chopped nuts
• Shredded coconut
• Sprinkles
• Crushed freeze-dried fruit

Instructions

1. Chop the Chocolate: Finely chop the dark chocolate and place it in a heatproof bowl, ensuring it will melt evenly with gentle heat.
2. Heat the Cream: Warm the heavy cream in a saucepan over medium heat until it just begins to simmer, taking care not to boil.
3. Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 to 3 minutes to soften the chocolate for easier mixing.
4. Add Flavors and Mix: Add the softened butter, vanilla extract, liqueur, espresso powder, and a pinch of sea salt. Stir gently until the mixture is smooth and glossy.
5. Chill the Mixture: Cover the bowl and refrigerate for 1 to 2 hours, or until the mixture is firm enough to scoop and shape.
6. Shape the Truffles: Using a small spoon or scoop, portion the chilled mixture and roll it between your palms into small, smooth balls.
7. Coat the Truffles: Roll each truffle in your choice of toppings such as cocoa powder, chopped nuts, shredded coconut, sprinkles, or crushed freeze-dried fruit to give them texture and extra flavor.
8. Final Chill and Storage: Place the coated truffles on a tray and chill again if necessary before serving. Store finished truffles in the refrigerator to maintain freshness.

Notes

• Use high-quality chocolate with at least 60% cocoa for richest flavor and smooth texture.
• Adjust the amount of liqueur based on your taste preference or omit for a non-alcoholic version.
• Keep the truffles refrigerated and consume within one week for best quality.
• For a firmer truffle, chill longer before shaping.
• You can experiment with various flavored extracts or coatings for creative variations.

Keywords: chocolate truffles, homemade truffles, dark chocolate dessert, no-bake chocolate, decadent chocolate treat