Looking for an indulgent chocolate treat that's easy to make at home? These homemade chocolate truffles are no-bake and require just a handful of ingredients. They look fancy and taste super indulgent! Made from simple ingredients and perfect for any special occasion.
The addition of a small amount of butter makes these treats silky smooth and creamy. No one would ever know they are so easy to make!
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Easy Chocolate Truffle Recipe
If you are a chocolate lover who is a fan of Lindt truffles or Lindor truffles, give these homemade truffles a try! These chocolate treats are super simple to make and the reward is creamy truffles that are simply heavenly.
These treats make for the perfect homemade Valentine’s Day gift for your love. Use festive sprinkles to cover your truffles and package them in a box or heart-shaped plate for a great gift. Who doesn't love homemade chocolates on Valentine's Day or to celebrate a special occasion?
How to Make the best Chocolate Truffles
This recipe is essentially chocolate ganache mixed with butter and vanilla. To make them, start by heating the heavy cream over low heat in a small saucepan until tiny bubbles start to form around the edges.
Be careful not to heat the cream on high or medium heat, otherwise it'll boil over and make a huge mess on your stovetop. If cream is heated too quickly, it can scald or burn, carrying that burnt flavor over to your truffles, which is less than ideal.
While the cream is heating, chop the chocolate bars into small pieces. The smaller the pieces, the better the chocolate will melt. Place the chocolate in a bowl and pour the hot cream over top. For best results, do not stir. Leave the cream to melt the chocolate for a few minutes.
Once the chocolate mixture has sat for a few minutes, stir until smooth. Add the vanilla and butter, stirring again.
Pour the truffle mixture into a wide, shallow dish such as a square Pyrex baking dish. This will allow the mixture to chill quickly and evenly. Place in the fridge at least 4 hours.
Once chilled, use a small cookie scoop or melon baller to scoop out small balls of the truffle mixture. Roll into smooth balls and set the chocolate balls on a baking sheet lined with wax paper or parchment paper.
Lastly, roll the truffles in sprinkles, chopped nuts, cocoa powder, or chocolate curls. The truffles can also be left plain, if you'd prefer! These mini chocolate donuts are great topped with sprinkles too, if you want a bite size sprinkled chocolatey treat.
Ingredients Needed to Make this Recipe
Making truffles at home couldn’t be easier. Here is a short list of ingredients you’ll need:
- Semi-sweet chocolate: I recommend using a baking bar such as Ghirardelli, Bakers or Lindt rather than chocolate chips. Baking bars tend to melt better than chocolate chips, which often contain stabilizers meant to maintain their shape when baked. If you only have chocolate chips, these can be substituted. PRO TIP: If your chocolate chips aren’t melting smoothly, add ½ a teaspoon of vegetable, canola or avocado oil to the chips. Microwave and stir well
- Heavy Whipping Cream: Do not substitute for milk or half and half. The cream may be substituted for non-dairy cream such as coconut cream
- Vanilla extract: the vanilla can be substituted for another flavor or for liqueur like in these Chocolate Pumpkin Truffles
- Unsalted butter: Butter is the secret ingredient to make these truffles ultra silky smooth and velvety! If you only have salted butter, beware that your truffles will be a bit saltier than if you use unsalted butter.
- Sprinkles, chocolate curls, or chopped nuts: these are optional for decorating your truffles. You can also use sweetened or unsweetened cocoa powder!
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The most common culprit in this case is your chocolate pieces are too large. Try chopping them into small pieces. This allows the chocolate to melt much easier and more evenly.
If you have already poured the cream over top and do not want to waste the chocolate, simply cover the bowl with a paper towel and microwave the cream and chocolate together in 30 second increments, stirring in between, until smooth.
Yes! Any flavor of chocolate can be used to make this truffle recipe. I would strongly recommend the chocolate is high quality. This will ensure it melts well and does not clump or seize easily.
High quality brands of chocolate include Scharffen Berger, Lindt, and Ghirardelli. Bakers also makes good quality chocolate baking bars that melt well. These types of chocolate can typically be found in the baking aisle of grocery stores or on Amazon.
I have not tried making these truffles vegan, however, I’d recommend using a high quality vegan chocolate that melts well. And, instead of the heavy cream use coconut cream; instead of the butter use vegan butter.
Yes! The heat from your hands will naturally melt a thin layer of the chocolate while rolling. You can use latex or kitchen gloves to help contain the mess.
I like to scoop the truffles and roll briefly then allow them to sit out at room temperature while I roll the rest. Once all have been scooped and rolled the first time, I go back to the first truffles I rolled and smooth them out by rolling again between my palms. This trick allows the truffles to lose some of their chill and be shaped in smooth rounds.
Want more truffle recipes? Give these a try:
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- 1 cup heavy whipping cream
- 14 ounces semi-sweet chocolate baking bar chopped
- 6 tablespoons unsalted butter room temperature, cubed
- 1 tablespoon vanilla extract
- sprinkles, chocolate curls, or chopped nuts for topping
Make the Truffle Mixture:
- In a set over low heat, warm the cream gently until small bubbles begin to form around the sides of the pan. . Meanwhile, place the chopped chocolate in a bowl
- Remove cream from the heat and pour over top of the chopped chocolate. Allow the cream and chocolate mixture to sit for 5 minutes without stirring it, then whisk or stir until smooth. Stir in butter and vanilla. Mixture will be loose and smooth.
- Pour into a wide, shallow dish such as a Pyrex baking dish. This will allow the truffle mixture to cool evenly so the top isn’t solid and the bottom too soft and it’ll make it easier to scoop the truffles once completely chilled. Cover tightly with foil and refrigerate for at least 4 hours or up to 3 days.
- Line a large baking sheet with wax paper then set aside.
- Scoop out tablespoon-sized rounds of the chilled truffle mixture and use your hands to shape into a ball.
- Roll the truffle in the grated chocolate or sprinkles, then transfer to the prepared baking sheet.
- Repeat until you've used all the chocolate truffle mixture. Refrigerate until ready to serve.
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