Name: Chocolate Truffles Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Cuisine: European
Ingredients: 8 oz (226g) high-quality dark chocolate (60–70% cocoa), finely chopped; 1/2 cup (120ml) heavy cream; 1 tbsp unsalted butter, softened; 1/2 tsp vanilla extract (optional); 1–2 tsp liqueur (Kahlua, Baileys, or other preferred liqueur); 1/2 tsp espresso powder or flavored extract; Pinch of sea salt; Unsweetened cocoa powder; Chopped nuts; Shredded coconut; Sprinkles; Crushed freeze-dried fruit

Jump to Recipe

Introduction

Chocolate truffles are rich, velvety confections that melt in your mouth, perfect for special occasions or a decadent treat. These homemade truffles combine high-quality dark chocolate and cream for a smooth, luxurious texture with customizable coatings to suit your taste.

A close-up view of nine chocolate truffles arranged in a 3x3 grid on a dark surface, each in a brown paper cup; the top row has a white chocolate truffle with small dark chocolate bits, a creamy yellow truffle with larger chocolate chunks, and a smooth pink truffle with red stripes; the middle row features a dark brown truffle dusted with cocoa powder, a dark chocolate truffle covered in pink candy sprinkles, and a glossy dark chocolate truffle with a slightly rough texture; the bottom row includes a milk chocolate truffle topped with small chopped nuts and drizzle, a smooth round milk chocolate truffle in the center, and another milk chocolate truffle with nut pieces and drizzle. The surface has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (226g) high-quality dark chocolate (60–70% cocoa), finely chopped
1/2 cup (120ml) heavy cream
1 tbsp unsalted butter, softened
1/2 tsp vanilla extract (optional)
1–2 tsp liqueur (Kahlua, Baileys, etc.)
1/2 tsp espresso powder or flavored extract
Pinch of sea salt
Unsweetened cocoa powder (for coating)
Chopped nuts (for coating)
Shredded coconut (for coating)
Sprinkles (for coating)
Crushed freeze-dried fruit (for coating)

Instructions

Step 1: Finely chop the dark chocolate and place it in a heatproof bowl.
Step 2: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
Step 3: Pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes to soften.
Step 4: Add the softened butter and vanilla extract, then gently stir until the mixture is smooth and glossy.
Step 5: Stir in the liqueur, espresso powder, and a pinch of sea salt until fully combined.
Step 6: Cover the bowl and refrigerate for 1–2 hours until the mixture is firm enough to handle.
Step 7: Scoop small portions of the chilled mixture and roll them into balls using your hands.
Step 8: Roll each truffle in your choice of coating such as cocoa powder, chopped nuts, shredded coconut, sprinkles, or crushed freeze-dried fruit.
Step 9: Chill the coated truffles again before serving if needed. Store any leftovers in the refrigerator.

Tips & Variations

Use different liqueurs or flavored extracts to customize the truffle’s flavor.
Tempering the chocolate before mixing creates a firmer outer shell for truffles.
For a vegan version, substitute heavy cream with coconut cream and use dairy-free chocolate.
Chilling the mixture thoroughly makes rolling easier and less sticky.
Add a pinch of chili powder or cinnamon for a spicy twist.

Storage

Store chocolate truffles in an airtight container in the refrigerator for up to two weeks. Before serving, let them sit at room temperature for 10–15 minutes for optimum texture. For longer storage, truffles can be frozen for up to three months; thaw in the refrigerator before serving.

How to Serve

A close-up image of an assortment of round chocolate truffles arranged tightly together in white paper cups, each with a different coating and texture. Some truffles have a smooth dark brown shiny surface, others are covered with small crushed brown flakes or light brown nut pieces. One large truffle is covered in a bright pink layer with white tiny round sprinkles all over it. Another truffle has a smooth creamy white coating with faint drizzle lines on top. The truffles sit closely against each other on a white marbled textured surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for a sweeter, creamier truffle, but the texture and firmness may differ slightly.

How do I prevent truffles from melting too quickly?

Keep truffles refrigerated until serving, and avoid handling them too long with warm hands. Using high-quality chocolate helps maintain their shape at room temperature.