These rich, creamy, and indulgent dark chocolate truffles melt in your mouth!
Easy Chocolate Truffle Recipe
Homemade chocolate truffles are the ultimate party dessert.
And they’re surprisingly simple to make at home in your own kitchen, with a base of just two or three ingredients and endless custom flavor possibilities.
Want hazelnut truffles? Or caramel cream? Cappuccino, vanilla, cherry, or peppermint? The sky is the limit, so have fun and let your imagination run wild.
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What Are Chocolate Truffles?
If you’ve never tasted a homemade chocolate truffle before, they are little round balls of pure chocolate bliss, with rich chocolate ganache centers that melt in your mouth.
Truffles are so named due of their physical resemblance to edible fungi of the genus Tuber, popular in fancy cuisine. Thankfully, the classic chocolate confection is much less expensive!
Bonbons and truffles are similar in shape and often sold next to each other in chocolate shops. The difference between the two is that bonbons have a chocolate fondant shell and the candy is filled with liqueur or another type of sweet center. Truffles have chocolate centers and are often coated or dusted in another ingredient.
To create chocolate truffles, you first make a two ingredient chocolate ganache consisting of melted chocolate and cream or coconut milk. This chocolate filling is cooled until firm and then rolled in cocoa powder or anything else your heart desires.
For truffles that are healthier or higher in antioxidants, extra dark chocolate or sugar free chocolate chips (for keto chocolate truffles) can be used instead of semi sweet chocolate chips. White chocolate also works.
This traditional truffle recipe calls for all natural ingredients. No powdered sugar, butter, coconut oil, corn syrup, or sweetened condensed milk are needed.
Mint – Stir 1/4 teaspoon of pure peppermint extract into the melted chocolate.
Espresso Truffles – Stir in 1 teaspoon of instant coffee, regular or decaf.
Raspberry – Instead of rolling balls, place a fresh raspberry on a fork or spoon and cover in the chocolate ganache. Refrigerate or freeze until firm.
Peanut Butter – Stir 2 tablespoons of softened peanut butter or almond butter in with the cream and melted chocolate.
Oreo Truffles – Instead of cocoa powder, roll the truffles in crushed chocolate sandwich cookies before refrigerating.
Coconut – Roll the finished truffles in shredded coconut. Or make these Coconut Balls.
Orange Truffles – Add the zest of one orange to the melted chocolate before chilling in the fridge or freezer until firm.
Other add-ins to try include ground cinnamon, powdered or finely chopped candied ginger, crushed pistachios or pecans, sea salt, protein powder, or a teaspoon of amaretto, rum, or bourbon.
Can’t decide which version to choose? Turn your kitchen into a Godiva, Lindt, or Russels Stover chocolate factory and make an assorted box of all the different flavors.
Also try these Cream Cheese Truffles
How To Make Chocolate Truffles
Start by finely chopping your chocolate so that it will melt more quickly.
Heat the whipped cream or coconut milk, either on the stove or in the microwave, just until it starts to boil. Slowly pour over the chocolate.
If desired, stir in a pinch of salt and pure vanilla extract. Stir until the chocolate mixture is shiny, thick, and completely smooth.
Refrigerate the bowl of chocolate until it’s firm enough to scoop. This usually takes somewhere between thirty minutes and an hour.
Then roll out chocolate balls, either using your hands (with gloves if you wish, for less mess) or a mini cookie scoop.
Roll in cocoa powder, sprinkles, crushed almonds, or anything else you have on hand and want to add. Kids love helping with this step.
Set the balls on a parchment-lined plate and refrigerate or freeze until ready to serve.
The truffles are fine to leave out on the counter for a few hours at a party indoors or outside on a cool or chilly day.
Or wrap them up and give as gifts for Christmas, Valentine’s Day, birthdays, or thank you presents to friends and family who live in your area.
If you want to ship chocolate truffles, I’d recommend freezing them until the last minute and then choosing overnight shipping and buying cold packs for the box to ensure they won’t melt in the mail.
Leftovers (leftovers?!) can be stored in the refrigerator or freezer for one or two months. Or you can send leftover truffles to me and I’ll take care of them for you.
Vegan Chocolate Truffles
To make the recipe dairy free and plant based, simply use coconut cream, cashew cream, or full fat canned coconut milk for coconut milk chocolate truffles.
Or use a brand of nondairy heavy cream instead of dairy whipping cream. Leftover cream? Make a batch of Vegan Chocolate Mousse!
- 8 oz semi-sweet or dark chocolate
- 1/2 cup heavy cream or coconut milk
- optional 1/4 tsp pure vanilla extract
- optional pinch salt
*For many different flavor ideas, including coffee, raspberry, coconut, and peppermint truffle, be sure to scroll up earlier in this post!
To make the chocolate truffles, chop chocolate finely so it will melt more quickly and evenly. If using coconut milk, be sure it’s the full-fat canned type. Heat the milk or cream just until it barely begins to boil. Pour over the chocolate, add the salt and vanilla if using, and stir until smooth. Refrigerate at least 2 hours, or until firm enough to scoop out and roll balls with your hands or a mini cookie scoop. If desired, roll truffles in cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate. Set on a parchment-lined plate, and refrigerate or freeze until ready to serve. Leftover truffles can be refrigerated for 1-2 months.
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