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!
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)
What you need
The world’s easiest sweet treat – chocolate, butter and cream!
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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.
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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??!!)
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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).
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!****
Gifting and eating!!
And when to make these little beauties??
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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??
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After dinner coffee or cocktail – just like at fine dining restaurants! Try it with an Espresso Martini (*she swoons at the thought*);
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Afternoon tea, morning tea, and everything in between; and
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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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Easy Chocolate Truffles
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:
- 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!
Nutrition Information:
First published November 2014. About time I updated it!!!
Life of Dozer
At a “no dogs allowed” beach. He’s ALWAYS pushing the boundaries!!
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
Hi Nagi. For the cream, I plan to use Zymil Regular Thickened Cream (Lactose Free). Will it work? Thanks for this recipe.
I haven’t used that before – let me know how it goes! N x
Hi Nagi, I don’t own a microwave – Can I just melt the butter chocolate a bain marie then stir in the cream? Thanks
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!
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
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
If I were to make these boozy how would I change the recipe??
Delicious…I have to admit my first batch didn’t get rolled…I ate the ganache like chocolate ice cream 😂😂😂
I would totally do that! Nx😂
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
Yes 100% Caitlin – it will last for up to a month. Mine never last long enough though 😉 N x
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
Hi Meg, the more chocolate the longer it will take to melt, just microwave in 30 second bursts and watch it 🙂 N x
Can we use table cream? IT says 18 percent fat but the only one with 30 percent is whipping cream
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
This is Paddy here I like truffle balls will you make it thank you
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
Hi Komal, sorry you’re having issues here – did you mis measure anything by any chance?? N x
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 🙂
Hi Kiara, depending on temp, however I would store in the fridge. N x
My ganache has been in cold refrigerator for 6 hrs. It is thick but is still too sticky to roll into balls. Suggestions?
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🤞
Hi Liz, sorry no creme fresh won’t work in this recipe it’s too thick – N x
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.
Hi Sally, white. chocolate reacts differently to dark chocolate – a recipe I’ll need to test! N x
Hey, can i add caramel condensed milk in place of cream ?
Hi Neel, I haven’t tried for this recipe sorry – not sure how it would change the set time/texture. N x
Hi Nagi,
Would this work with white (baking) chocolate?
Thanks!!
Hi Jolo, white chocolate can react differently when cooking – something I need to test! N x
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.
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.
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. 🙁
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
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
If i’m putting them into molds do I need to refrigerate first or only after they are in the mold?
You can pour into moulds and then refrigerate Bassie 🙂 N x