Do you know how to make classic chocolate truffles? Follow my easy step by step instructions to make your own homemade chocolate candy worthy of the finest chocolatier.
The theme of today’s post is: you can’t really improve on what’s already perfect. The classic chocolate truffle is perfection personified. They are so easy to make that it’s almost silly. You need only 4 common ingredients, no special equipment, and no special skills. And like a great cup of coffee, or a properly scrambled egg, everybody needs to know how to make this simple homemade candy.
Let’s dig in
- ingredients for chocolate truffles
- If you’ve made a mud pie, you can make chocolate truffles!
- Step 1. Put chocolate and butter in a heatproof bowl
- Step 2. Heat the cream to a simmer and pour over chocolate
- Step 3. Let the mixture sit for 10 minutes
- Step 4. Stir until smooth and silky
- Step 5. Chill the ganache until firm
- Step 6. Scoop out small balls of ganache.
- Step 7. Roll your chocolate truffles in cocoa powder
- Storing chocolate truffles
- How to freeze truffles
- Serving your homemade chocolate truffles
- Variations on classic chocolate truffles
ingredients for chocolate truffles
- chocolate
- go with a nice quality chocolate. It can be bar chocolate or chocolate chips. My chips were Guittard bittersweet.
- heavy cream
- butter
- the fat content in butter enhances the mouthfeel of the truffle, giving it a luxurious melt in the mouth texture.
- salt
If you’ve made a mud pie, you can make chocolate truffles!
The process is straightforward and simple, It starts out as a thick liquid and then sets up as it cools. This combination of cream and chocolate is pretty much the richest thing you can possibly imagine. Good thing it comes in bite sized portions.
Step 1. Put chocolate and butter in a heatproof bowl
Step 2. Heat the cream to a simmer and pour over chocolate
Step 3. Let the mixture sit for 10 minutes
Step 4. Stir until smooth and silky
This takes a minute or two while the chocolate, butter, and cream come together. If for any reason your mixture remains lumpy you can microwave it briefly (in 30 second increments) to re-heat and then continue stirring.
Step 5. Chill the ganache until firm
You’ll want to chill the chocolate for about 2 hours (give or take) until it is firm enough to scoop and roll your chocolate truffles.
Step 6. Scoop out small balls of ganache.
I like to scoop out the portions of chocolate first, before rolling, to minimize the mess factor.
Step 7. Roll your chocolate truffles in cocoa powder
No way around it, this part is messy! Roll the balls round in your palms, and then in the cocoa powder. You can double dunk to get a thicker coating.
Storing chocolate truffles
Chocolate truffles should be stored in the refrigerator and will keep for up to 2 weeks. Store them in a single layer, or separate layers with parchment or waxed paper to prevent sticking.
How to freeze truffles
- Place the shaped truffles on a baking sheet or tray lined with parchment paper. Make sure the truffles are not touching each.
- Put the tray of truffles in the freezer for about 1-2 hours or until they are firm.
- Once the truffles are pre-frozen, transfer them to an airtight container or a resealable plastic bag. Separate layers with parchment paper or use individual cupcake liners to prevent sticking.
- Place the container or bag in the freezer. Chocolate truffles can be stored in the freezer for up to two to three months.
- Thawing: When you’re ready to enjoy the truffles, remove them from the freezer and let them thaw in the refrigerator for a few hours. (Truffles can actually be enjoyed straight from the freezer, too!)
Serving your homemade chocolate truffles
I think chocolate truffles taste best chilled, but you can leave them out at room temperature for a bit before serving if you prefer. Serve them on a small plate or bowl. I love to use cocktail glasses like the coupe glass, above. Mine is from Williams Sonoma, here.
Truffles make fabulous gifts. For giving it helps to place each one in a little foil or paper candy cup for protection. You can find them in grocery stores, craft stores, and online here.
Variations on classic chocolate truffles
The classic ratio for chocolate ganache is 2 parts chocolate to one part cream. From there you have lots of leeway for experimentation and creativity.
A hint of coffee: add instant espresso to the hot cream for a coffee infused truffle. See my Coffee and Cardamom Truffles for inspo.
Add your favorite liqueur: liqueurs add a sophisticated flavor to chocolate truffles and the possibilities are endless. Use 1-2 tablespoons for this recipe. I love the effect in my Grand Marnier Truffles.
Go nuts!: Fold in finely chopped nuts like almonds, pecans, or walnuts. You can also roll in finely chopped nuts instead of cocoa powder.
Check out my Jewel Box Truffles for creative ideas for different coatings.
Spice it up: infuse the ganache with a bit of cayenne or chipotle chili powder. See my recipe for Hot Chili Pepper Truffles.
Non-dairy and vegan chocolate truffles: use dairy free or vegan chocolate and full fat coconut milk. Omit the butter.
Paleo chocolate truffles: use Paleo chocolate (like Lily’s) and full fat coconut milk.
Chocolate Truffles
Equipment
- small 1" scoop Buy one here.
Ingredients
- 8 oz dark chocolate or good quality dark chocolate chips
- 1/2 cup heavy cream
- 2 Tbsp butter, room temperature
- 1 tsp vanilla*
- pinch salt
- unsweetened cocoa powder for rolling
Instructions
- If you're using bar chocolate, chop it finely. You can break it up in chunks and put it in a food processor or use a large sharp knife. (If you are using chocolate chips, there's no need to chop.) Put the chocolate, the butter, and the salt in a heatproof bowl.
- Heat the cream in a small sauce pan until it is just about to boil. Pour the cream over the chocolate and let it sit for about 10 minutes.
- Stir the cream and chocolate together until the mixture is smooth and silky. This takes a minute or two while the chocolate, butter, and cream come together. If for any reason your mixture remains lumpy you can microwave it briefly (in 30 second increments) to re-heat and then continue stirring. Stir in the vanilla, or other flavoring you like.
- Pour the mixture into a shallow baking dish, or pie plate and put in the refrigerator until set, about 2 hours or until firm enough to scoop and roll.
- Line a baking sheet with parchment or foil. Using a 1" sized scoop, scoop out small balls of ganache and set them on the baking sheet. You don't have to use a scoop, it just makes it easier to form and release uniform sized balls. The balls will be roughly shaped at this point, you'll roll them smooth next..
- Put about half a cup of cocoa powder in a small bowl. Dust your palms with cocoa powder and roll each truffle to form a smooth ball, then roll it in the cocoa powder to fully coat. Lay it back on the baking sheet while you finish the rest of the batch.
- Keep truffles chilled. They can be stored in the refrigerator for up to 2 weeks. Store them in a single layer, or separate the layers with waxed paper.
- Truffles can be frozen for up to 3 months.
yes…the chocolate truffle…perfection personified. Wish I had a couple right now! I really had no idea they were that easy to make. Lovely photos Sue!!xoannie
They’re the world’s easiest treat!
Following on Pinterest and Bloglovin. Like the cookies. Linda
Adore truffles….
i especially like these because they’re rolled in cocoa powder rather than dipped in chocolate–that is a messy, messy piece of business and i detest it! 🙂
I’ve had truffles on the brain recently; i’ve never made them, and i want to. Yours look beautiful; i love the super-classic look to them.
An oldie but a goodie. And as you say truffles nude are the best!
Awesome! That is easy. I will add them to my list of goodies to make.
Sue – they’re picture perfect and I’ll take a dozen 🙂 They look so rich and perfect and dark and love the cocoa powder!
Yum. I love (and Pin) practically everything you make. Thanks for this one! It might not get used this year, but it’s totally on the list for next year’s cookie plates!
If you can make mud pie you can make truffles – so funny Sue! These are lovely. Nothing like a pure chocolaty bite of yum!