These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the 4 ingredients together, let the mixture set in the refrigerator, then roll into balls.
. Homemade truffles are the perfect quick & easy treat for holidays and I’m right here to guide you along. Ditch the boxed chocolates!
Chocolate lovers, rejoice. 🙂
Chocolate truffles are a deeply indulgent chocolate treat made from chocolate and cream. They’re essentially balls of chocolate ganache. And great news: they sound so much fancier than they are to make!
If you’re making these around Valentine’s Day, I love coating them in pink and red sprinkles. Pair with Valentine’s Day cookies and Valentine’s Day cupcakes for a trio of epic February 14 treats!
Only 2 Ingredients in Chocolate Truffles
Chocolate and heavy cream are the only ingredients in homemade chocolate truffles. However, I add 2 extra ingredients for texture and flavor. These extras will turn your regular truffles into the BEST CHOCOLATE TRUFFLES. And after writing an entire cookbook on truffles and candy recipes, I know that’s a fact!
With so few ingredients, it’s imperative to follow the recipe. After years of candy making, I find the ratio of 8 ounces of chocolate to 2/3 cup heavy cream is the most favorable. Truffles are too firm with less liquid. Stick to this recipe for truffle success!
How to Make Chocolate Truffles in 5 Steps
Sticky Situation: These are extra creamy truffles, which are the most delicious variety. The downside to creamy truffles is that they’re sticky to roll. You can wear rubber gloves or coat your hands in cocoa powder, but here is my #1 trick and it makes rolling SO MUCH EASIER. Scoop the truffle mixture into mounds on a lined baking sheet..) Refrigerate for 20-30 minutes so the mounds “dry out.” After that, they are a little less sticky to roll..
Troubleshooting Truffles
Even though there are so few ingredients and steps, a couple mishaps can happen. Let me help you troubleshoot through the chocolate truffle recipe.
- The chocolate won’t melt: One trick for successful truffles is to chop the chocolate into very small pieces. The finer the chocolate chunks, the quicker they’ll melt. Additionally, the chocolate might not melt because the cream is not hot enough. Make sure it is simmering warm before pouring over the chocolate. If the chocolate still isn’t melting, place the heat-proof bowl over a pot of 1 inch of simmering water and stir until melted. I usually do this.
- The ganache won’t thicken: Make sure you are using quality chocolate, not chocolate chips, and heavy cream. You can also pour the mixture into a shallow dish so it thickens quicker. And finally, keep it in the refrigerator until thickened.
- The chocolate is greasy and separating: If the truffle mixture is greasy or separating, the heavy cream was too hot.
- The truffle mixture is too sticky: See “Sticky Situation” above.
- Rolled truffles are too dry for toppings: Mash the truffle between your palms and re-roll so it’s sticky enough for the toppings.
By the way, if you love chocolate truffles, you will flip for these peanut butter balls, rum balls, and Oreo balls.
See Your Recipe Success!
Many readers tried this recipe as part of a baking challenge!
Homemade Chocolate Truffles Recipe
Description
These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky, so refer back to my tips in the blog post above.
Ingredients You’ll Need
Instructions
- Place the chocolate in a heat-proof bowl. Set aside.
- Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
- Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8-inch square baking pan, so the mixture evenly and quickly sets.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. This small cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
- Roll each into toppings, if desired. Truffles taste best at room temperature!
- Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
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