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Home Sweet

Easy Chocolate Truffles

By:Nagi
Published:1 Nov '19Updated:18 Oct '20
120 Comments
Recipe v Video v Dozer v

When it comes to homemade decadence with minimum effort, you can’t beat Chocolate Truffles! Chocolate Truffles are made by melting chocolate with cream and butter. Chill, roll then coat. They’re EASY if you use my little trick to make these with minimum fuss without getting chocolate all over yourself!!!

Bonus: you get to lick the bowl clean. I’ll take that over cake batter any day!

Overhead photo of homemade Chocolate Truffles with coffee

Chocolate Truffles

5 years ago when I embarked on a chocolate truffle mission, I was rather surprised that it wasn’t as easy as I thought to find a “normal” chocolate truffle recipe.

All I wanted was a basic truffle recipe that I could make without having to use $40/kg ($20/lb) Lindt 85% cacao dark chocolate, without liquor in it, without a salted caramel centre, without using a candy thermometer, without a double coating of chocolate.

Was I asking for the impossible?? Was I reaching for the stars??

So I just muddled together my own. All you need is chocolate, cream and butter. How hard could it be? (*She thought confidently, overly confidently it turned out because it did end up requiring a few batches to get the ratios right for the perfect rollable-yet-melt-in-your-mouth consistency)

Close up photo showing the inside of homadme Chocolate Truffles

What you need

The world’s easiest sweet treat – chocolate, butter and cream!

  • Chocolate – the better the quality, the better the truffle. But still so luxurious made with mainstream brand chocolate you get in grocery stores. Just be sure to use the chocolate you buy in the baking aisle, not eating chocolate. Baking chocolate is made for melting smoothly, eating chocolate does not melt properly and also has a different consistency once it resets.

  • Cream – full fat all the way! I’m not just being fussy here, it’s actually required. Don’t use a cream with less than 30% fat because then the chocolate won’t firm up enough to scoop ‘n roll (as I found out the hard way when I attempted to make “low fat” chocolate truffles, SERIOUSLY WHO DOES THAT??!!)

  • Butter – it adds another layer of richness to the chocolate truffles as well as assisting with consistency (because butter firms up in the fridge to make the mixture roll-able but then softens once the truffles are at room temp).

What goes in Chocolate Truffles

How to make Chocolate Truffles

Rolling truffles can get quite messy, so here are my tips to make truffles with ease:

1. Make sure that the truffle mixture is properly chilled before rolling them so I recommend chilling for at least 5 hours, preferably overnight. Don’t be tempted to freeze it to speed it up because then the chocolate will set unevenly which will result in some parts that are too hard to scoop out.

2. Keep your hands cold with an ice pack or a bag of frozen peas (covered with a tea towel) – I have hot little hands. Plenty of built-in insulation. 😂 Which is great for saving on the power bill in winter. Not so good for making chocolate truffles because my hot little hands melt the chocolate while I’m rolling the balls so they slip and slide everywhere.

So before you start rolling, run your hands under cold water and keep an ice pack, frozen peas or something cold nearby to keep your hands cold throughout the rolling process.

***I know this sounds weird, but it is so effective!****

How to make Chocolate Truffles

Plate piled with Chocolate Truffles

Gifting and eating!!

And when to make these little beauties??

  • Post meal “light” treat, rather than committing to a whole grand dessert. I don’t know about your family and friends, but mine tend to overload on the mains (possibly because the vast proportion of my cooking attention is focussed on the main affair) and often too full for dessert. Sound familiar to you too??

  • After dinner coffee or cocktail – just like at fine dining restaurants! Try it with an Espresso Martini (*she swoons at the thought*);

  • Afternoon tea, morning tea, and everything in between; and

  • GIFTING – the main reason I make these! I will go all year without making truffles, then suddenly go on a truffle binge as we approach Christmas! Pack them in sweet little boxes with tissue paper and tie with ribbons or I’m little cellophane bags.

They last for yonks (that’s Aussie for “ages”), as in weeks and weeks. Keep them in the fridge if it’s hot where you are but definitely serve at room temperature so the chocolate is creamy and melty the moment you bite into it!! – Nagi x


Watch how to make it

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Overhead photo of homemade Chocolate Truffles with coffee

Easy Chocolate Truffles

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Chilling: 6 hrs
Total: 15 mins
Gift, Sweet
Western
4.93 from 14 votes
Servings24 truffles
Tap or hover to scale
Print
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Recipe video above. A basic but luxurious chocolate ganache truffle recipe, made using ordinary dark chocolate melts from the supermarket! These are rich and creamy and a great base to add flavourings of choice (suggestions below). Makes around 24 truffles. Use for gifting, post dinner treats, serve with coffee!

Ingredients

  • 285g / 10 oz dark chocolate melts (chocolate chips, or chocolate block coarsely chopped)
  • 2 tbsp (30g) unsalted butter
  • 1/2 cup (125ml) cream (full fat, not low fat, not whipped)

Coating ideas (each enough to coat 24 truffles)

  • 1/2 cup desiccated coconut
  • 1/4 cup unsweetened cocoa powder (Dutch Processed is darker, looks "posh")
  • 1/2 cup crushed peanuts (small, so can stick)
  • 1/3 cup sprinkles or similar
  • 1/4 cup icing sugar / powdered sugar

Instructions

  • Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
  • Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
  • Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
  • Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.

Rolling the Truffle Balls

  • Place cocoa / coatings of choice in a small bowl or plate.
  • Remove Ganache from fridge. The chocolate mixture should be firm - softer than cold butter but harder than peanut butter.
  • Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels. ("Freezer Pack").
  • Scoop up a tablespoon (using tablespoon measure), then use a teaspoon to scoop the mixture out into your hands (see video). Roll into ball then place on chilled plate. Repeat with remaining chocolate mixture, chilling hands on Freezer Pack as needed.
  • Once all balls are rolled, roll in cocoa or Coatings of choice. Serve at room temp so the chocolate is beautifully creamy inside!

Recipe Notes:

1. Chocolate - even using everyday dark chocolate will make luxurious chocolate truffles. But if you do indulge in expensive chocolate, it makes it even more amazing!
Note: you must use COOKING chocolate here, ie the chocolate sold in the baking aisle of grocery stores. Eating chocolate doesn't melt properly / smoothly and may not set to the right consistency. Cooking chocolate is intended for the purpose of melting and using in recipes.
2. Ganache consistency - it needs to be firm enough to roll into balls, but soft enough to scoop. If you leave it overnight (as I often do), just leave it out for 30 minutes or so to soften to scoop able.
3. Rolling tips: can get messy, so follow my tips! The chocolate is supposed to be creamy and soft at room temperature, so it softens quickly once you start handling it.
  • Cold plate or tray for placing the balls on
  • Keep your hands COLD. I have hot little hands. I keep a bag of frozen peas or ice pack handy to chill my hands!
4. Other coating suggestions: cocoa powder (this is the classic coating), icing (confectioners) sugar, caster sugar, crushed nuts, sprinkles or other decorating bits, crushed candy cane, chocolate shavings.
Coconut alternative: A fabulous reader - Avery (see comment thread below) - was kind enough to share that she substitute the butter with coconut oil and coconut milk for the cream and it turned out fabulous!! Hurrah! Thank you for sharing Avery!!
5. Flavouring suggestions: any liquor, orange, peppermint, coffee, coconut, almond essence.
6. Storing and serving - weeks and weeks in the fridge! Or even out of the fridge if it's not too warm where you are. MUST serve at room temp so the chocolate is so creamy and melts in your mouth when you bite into it - JUST like those expensive truffles that cost a fortune to buy from gourmet stores!
7. Nutrition per truffle.

Nutrition Information:

Serving: 15gCalories: 83cal (4%)Carbohydrates: 7.5g (3%)Protein: 1g (2%)Fat: 5.5g (8%)Saturated Fat: 3.9g (24%)Cholesterol: 6mg (2%)Sodium: 18mg (1%)Potassium: 52mg (1%)Fiber: 0.6g (3%)Sugar: 6.3g (7%)Vitamin A: 50IU (1%)Calcium: 20mg (2%)Iron: 0.4mg (2%)
Keywords: chocolate truffles, chocolate truffles recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

First published November 2014. About time I updated it!!!

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120 Comments

  1. Glen says

    February 12, 2022 at 10:42 pm

    5 stars
    Hi Nagi, looks like a great recipe. I intend to make my partner some for a valentine’s gift. You mention adding a liqueur but how much do you think I should add and would I need to reduce the amount of something else to compensate. Thanks in advance x

    Reply
  2. Maria says

    February 11, 2022 at 4:02 pm

    Hi Nagi. For the cream, I plan to use Zymil Regular Thickened Cream (Lactose Free). Will it work? Thanks for this recipe.

    Reply
    • Nagi says

      February 12, 2022 at 10:08 pm

      I haven’t used that before – let me know how it goes! N x

      Reply
  3. Lisa says

    December 22, 2021 at 11:06 pm

    Hi Nagi, I don’t own a microwave – Can I just melt the butter chocolate a bain marie then stir in the cream? Thanks

    Reply
  4. Kat says

    December 10, 2021 at 3:46 am

    Hey Nagi, reckon I could dunk these in cooled melted chocolate then refrigerate again? I’d like a firm choc coating as I’m putting them in a tin to gift with a few other different goodies and I don’t want the cocoa or coconut to get everywhere. Thanks!

    Reply
    • Nagi says

      December 10, 2021 at 9:03 am

      Hi Kat – if you do that you will need to temper the chocolate (and use a good quality one) otherwise it will be dull and flat looking, not shiny. N x

      Reply
  5. Valerie says

    November 3, 2021 at 11:30 am

    I made the basic truffles and they were delicious and easy. I used a small ice cream scoop with. Ratchet handle instead of a tablespoon, so easy but less truffles

    Reply
  6. Caitlin D Bryan says

    October 17, 2021 at 3:38 am

    If I were to make these boozy how would I change the recipe??

    Reply
  7. Sarah says

    October 8, 2021 at 4:09 am

    Delicious…I have to admit my first batch didn’t get rolled…I ate the ganache like chocolate ice cream 😂😂😂

    Reply
    • Nagi says

      October 8, 2021 at 9:54 am

      I would totally do that! Nx😂

      Reply
  8. Caitlin says

    August 10, 2021 at 9:42 pm

    Hi, love your recipe absolutely amazing, I saw that your notes said it will last for weeks and weeks in the fridge, is this true? And what is the actual amount it will last

    Reply
    • Nagi says

      August 11, 2021 at 11:06 am

      Yes 100% Caitlin – it will last for up to a month. Mine never last long enough though 😉 N x

      Reply
  9. Meg says

    July 8, 2021 at 9:56 am

    Hi Nagi,
    If I wanted to make double the recipe, would I still follow the microwave times or would it have to be longer in?
    Thanks,
    Meg

    Reply
    • Nagi says

      July 9, 2021 at 2:55 pm

      Hi Meg, the more chocolate the longer it will take to melt, just microwave in 30 second bursts and watch it 🙂 N x

      Reply
  10. Tania says

    February 20, 2021 at 9:26 am

    Can we use table cream? IT says 18 percent fat but the only one with 30 percent is whipping cream

    Reply
    • Nagi says

      February 20, 2021 at 6:00 pm

      Hi Tania, I talk about this in the post actually – it needs to be full fat – I’m not just being fussy here, it’s actually required. Don’t use a cream with less than 30% fat because then the chocolate won’t firm up enough to scoop ‘n roll – N x

      Reply
    • Paddy Walsh says

      June 13, 2021 at 7:55 am

      This is Paddy here I like truffle balls will you make it thank you

      Reply
  11. Komal says

    January 25, 2021 at 3:29 am

    Hi nagi
    Did try these amazing truffle . Even after 8-10 hrs they r still soft as meltig. I had directly poured in the moulds . & then in refrigeratoor. To set. Can u pls help me what went wrong, how can i rectify it

    Reply
    • Nagi says

      January 27, 2021 at 3:00 pm

      Hi Komal, sorry you’re having issues here – did you mis measure anything by any chance?? N x

      Reply
  12. Kiara says

    December 5, 2020 at 4:58 pm

    Hi Nagi,

    I plan to make these beauties as gifts and I am wondering if they are better to be stored in the fridge until ready to be gifted or if room temp is ok. I am in Australia so mindful that it is quite warm around Christmas time.

    Thank you 🙂

    Reply
    • Nagi says

      December 5, 2020 at 7:23 pm

      Hi Kiara, depending on temp, however I would store in the fridge. N x

      Reply
  13. Claire says

    December 5, 2020 at 6:32 am

    My ganache has been in cold refrigerator for 6 hrs. It is thick but is still too sticky to roll into balls. Suggestions?

    Reply
  14. Liz says

    October 16, 2020 at 6:51 am

    Hi Nagi
    Love your recipes.
    Chocolate truffles can you sub cream for creme fresh 30%?
    Ps about to try out your Goan fish curry for a curry night with friends🤞

    Reply
    • Nagi says

      October 16, 2020 at 9:42 am

      Hi Liz, sorry no creme fresh won’t work in this recipe it’s too thick – N x

      Reply
  15. Sally says

    October 6, 2020 at 3:45 am

    5 stars
    These turn out so so good. I did a batch with the dark chocolate and one with white, and the white chocolate tired out so awful and lumpy. I don’t know why.

    Reply
    • Nagi says

      October 6, 2020 at 7:20 pm

      Hi Sally, white. chocolate reacts differently to dark chocolate – a recipe I’ll need to test! N x

      Reply
  16. Neel says

    August 25, 2020 at 12:03 am

    Hey, can i add caramel condensed milk in place of cream ?

    Reply
    • Nagi says

      August 25, 2020 at 11:26 am

      Hi Neel, I haven’t tried for this recipe sorry – not sure how it would change the set time/texture. N x

      Reply
  17. jolo says

    August 21, 2020 at 1:19 pm

    Hi Nagi,
    Would this work with white (baking) chocolate?
    Thanks!!

    Reply
    • Nagi says

      August 22, 2020 at 11:02 am

      Hi Jolo, white chocolate can react differently when cooking – something I need to test! N x

      Reply
    • Sally says

      October 6, 2020 at 3:47 am

      It didn’t work for me. Did a white choc batch and a dark choc batch and for some reason the white choc went lumpy. Maybe try not putting in the butter for white choc.

      Reply
  18. Jolo says

    August 21, 2020 at 12:40 pm

    Hi Nagi,
    Would this work with white (baking) chocolate?
    thanks!
    p.s. my family loves your recipes and I have shared them with many friends.

    Reply
  19. Fritzie says

    June 18, 2020 at 5:31 am

    Truffles – Hi Nagi. I tried to do this and freezed if for more than 5 hours even but it’s not scooping as how your video looks like. It’s still liquidy like and I cant roll it. 🙁

    Reply
    • Nagi says

      June 18, 2020 at 12:00 pm

      Hi Fritzie, that doesn’t sound right at all – did you put too much cream in there? The chocolate is what sets the ganache – N x

      Reply
      • Fritzie says

        June 19, 2020 at 5:21 pm

        You might be right. I actually used all purpose cream too and the other one is full cream milk. I tried making 2 sets and then combined them. Not too sure what kind of cream to be used. Then I combined both. ;( what should I do

        Reply
  20. Bassie Ornstein says

    April 28, 2020 at 1:49 am

    If i’m putting them into molds do I need to refrigerate first or only after they are in the mold?

    Reply
    • Nagi says

      April 28, 2020 at 8:14 pm

      You can pour into moulds and then refrigerate Bassie 🙂 N x

      Reply
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