These rich dark chocolate truffles are made from a simple recipe of semi-sweet chocolate, butter, and cream, and can be decorated with your favorite toppings.
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Table of Contents
- About Homemade Chocolate Truffles
- Why are chocolate truffles called “truffles”?
- What’s in chocolate truffles?
- What type of chocolate should you use?
- What can you use to coat the truffles?
- How to store chocolate truffles
- How long do chocolate truffles last?
- Can these truffles be frozen?
- Notes & tips for making truffles
- More great candy recipes
- How to make chocolate truffles
- Recipe Details
About Homemade Chocolate Truffles
If you’re on the hunt for a pretty chocolate treat, it’s hard to top a chocolate truffle.
Between the rich chocolate center and all the fun coatings you can use, these little confections end up being the perfect fit for snacking, gifting, or parties. They’re perfect all year long, but I usually make them during the holidays, coated with chopped up candy or festive sprinkles.
And on a rainy day, I may make a batch (or two) just for myself. You know, just so there’s something to snack on while I’m binge-watching the latest release on Netflix.
Because any occasion is better with chocolate.
Why are chocolate truffles called “truffles”?
Chocolate truffles as we know them (round chocolate candy with some sort of coating) originated in France in 1985. And at the time, the creators of this confection seemed to feel that this new treat resembled a truffle, which is a type of mushroom. Truffle mushrooms are dark brown, round, and have a textured surface – which does, in fact, look a lot like a candy truffle coated in sprinkles.
What’s in chocolate truffles?
To make a batch of these classic chocolate truffles, you’ll need to collect the following ingredients:
- Semi-sweet chocolate – To give these chocolate truffles their delicious base flavor.
- Salted butter and heavy whipping cream – Increases the fat content of the chocolate which adds to the flavor and smooth texture.
- Sprinkles, chopped nuts, cocoa powder, etc – For coating the outside of the truffles.
What type of chocolate should you use?
“Cooking chocolate” is a staple in baking – you can find it in the baking supply area, and it typically looks like a large candy bar – and while there are multiple brands to choose from, I do think there are significant differences in the quality of the chocolate for each brand.
Baker’s is by far the most common brand, but I’ve found their chocolate to have a dry texture and the flavor to be a little “off.” It’s not a bad choice by any means, especially if Baker’s is all you can find, but I’ve been happier with my baked goods and candy if I can get my hands on another brand.
And because of this, I highly recommend using Ghirardelli Premium Baking Bars (and for this recipe, their semi-sweet chocolate bars.) Ghirardelli is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.
What can you use to coat the truffles?
Anything that tastes good with chocolate would make a great topping for these truffles, so long as it’s small or light enough to stick to the chocolate.
A couple of my favorites:
- Sprinkles (candy sprinkles over sanding sugar).
- Cocoa powder.
- Powdered sugar.
- Chopped nuts (walnuts, pecans, etc).
- Chopped candy (Snickers, M&M’s, etc).
How to store chocolate truffles
Truffles should be stored in a sealable container until ready to eat. For best results, storing them in the refrigerator will help them last longer and keep their shape.
If you used different coatings, I’d recommend storing each one in a separate container OR using wax paper to separate the different coatings.
How long do chocolate truffles last?
When stored at room temperature, these truffles should remain good for up to one to two weeks.
However, if you store them in the refrigerator (which I recommend) they should last up to six months.
Can these truffles be frozen?
Yes, they totally can! In fact, these truffles are frozen a few times during the recipe steps.
In general, these truffles can be frozen for up to one year. If you keep the coatings simple (like cocoa powder) then they should last up to 18 months while frozen.
Notes & tips for making truffles
- If you’d like to use sprinkles, I found that candy sprinkles worked the best. Sugar sprinkles did okay, but the color of the chocolate really overpowered the color of the sugar sprinkles, which sort of takes away from why you’re using them in the first place. You could use white granulated sugar (which will ultimately look the same color as the chocolate) to get the same taste for less money spent.
More great candy recipes
How to make chocolate truffles
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large mixing bowl, add the chopped chocolate and the butter, then set the bowl nearby. Heat the heavy whipping cream in a small saucepan to a boil, and once it’s bubbling, pour the hot cream into the bowl with the chocolate and butter. Let the mixture sit for two minutes, then stir it with a spatula until the butter and chocolate are melted and smooth.
Step 2 – Place the chocolate mixture in the refrigerator for 1-2 hours or until firm to the touch. It doesn’t need to be totally solid; just firm enough that you think you can roll it into balls.
Step 3 – Before you begin, make sure you have lots of wet cloths or paper towels nearby, because this next part can be messy. Also have another flat tray or plate handy that you can place the rolled truffles on. When ready, bring the chocolate out and place it on your workspace. Using a cookie scoop or ice cream scoop, scrape out about 1 tablespoon worth of chocolate (or whatever size you’d like your truffles to be) and place it in your hands. Roll the chocolate into a ball, then place the finished ball on the nearby plate. Wipe your hands and then repeat this step until all of the chocolate has been rolled into truffles.
Step 4 – Place the rolled truffles back in the freezer for about 30 minutes.
Step 5 – Bring the uncoated truffles out and roll them into a coating of your choice (sprinkles, chopped nuts, cocoa powder, etc).
Step 6 – Freeze the truffles a final time for about 30 minutes.
Step 7 – Serve and enjoy!
- 12 ounces semi-sweet chocolate, roughly chopped
- 1/4 cup salted butter
- 1 cup heavy whipping cream
- sprinkles, chopped nuts, cocoa powder, etc, your choice, for coating
- In a medium bowl, add chocolate chips and butter. Set bowl aside.12 ounces semi-sweet chocolate, 1/4 cup salted butter
- In a small saucepan, bring heavy whipping cream to a boil over medium heat. Once boiling, immediately remove from heat and pour cream into the bowl with chocolate and butter.1 cup heavy whipping cream
- Let mixture stand for 2 minutes (do not stir yet).
- Whisk or stir chocolate and butter together until melted and smooth. If butter is not melted, heat in the microwave for 20 seconds at a time, mixing thoroughly between each.
- Transfer bowl with the chocolate to the freezer for 1-2 hours or until chocolate is firm enough to handle and work with.
- When ready to work, prepare your work area by having a baking sheet or plate lined with parchment paper nearby for the rolled truffles. Also have plenty of wet cloths or paper towels handy for cleanup. Bring chocolate truffle mixture out from the freezer, then use a spoon (or cookie scoop or ice cream scoop) to scrape out about 1 tablespoon of chocolate. Roll the chocolate between your hands to form a ball, then place the finished ball on the nearby baking sheet. Repeat this step until all the chocolate has been used.
- Transfer rolled chocolate to the freezer and allow to chill for 30 minutes.
- Place your chosen toppings (sprinkles, chopped nuts, cocoa powder, etc) into small bowls. Remove the chocolate from the freezer and roll each truffle in toppings as desired.sprinkles, chopped nuts, cocoa powder, etc
- Once coated, freeze the truffles a third (and final) time for about 30 minutes to set the toppings.
- Serve truffles immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.