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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Decorated chocolate truffles in a bowl.

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 coated with chopped-up candy or festive sprinkles during the holidays.

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 truffles called “truffles”?

Chocolate truffles as we know them (round chocolate candy covered in chocolate or candy coating) originated in France in 1895. 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 textured – 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: This is the backbone of your truffles. The semi-sweet variety brings a balanced richness that’s neither bitter nor sweet. Rough chopping ensures quicker and more even melting.
  • Salted Butter: Adding butter lends a creamy texture and enhances the flavor. The salt in the butter will also help balance out the sweetness, offering a nuanced taste.
  • Heavy Whipping Cream: This ingredient is crucial for creating a ganache, the creamy filling of the truffle. It provides the luxurious mouthfeel that chocolate truffles are known for.
  • Sprinkles, chopped nuts, cocoa powder, etc.: This is where personal preference shines. Whether you’re a fan of crunch from nuts or prefer the classic dusting of cocoa powder, the coating adds texture and makes for a visually appealing treat.

What tools do you need?

While truffles may look intricate and complicated, they’re surprisingly easy to make and decorate. You’ll need standard baking tools and only a few custom (yet optional) decorating tools, such as:

Homemade chocolate truffle coated in chopped nuts.

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 slightly “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.) Ghirardelli is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.

What Toppings Can You Add?

Truffles are a versatile sweet treat because you can easily change their taste with different toppings. Need some ideas to make your chocolate truffles even better? Try some of these suggestions to start:

And if you’d prefer to skip dipping the truffles in melted candy or chocolate, you can also coat the chocolate filling directly with alternative coatings, such as:

How to store 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 decorative coatings (such as sprinkles, candy, etc.) I’d recommend storing one layer per container or using wax paper to separate layers with different coatings.

How long do truffles last?

When stored in a sealed container on the counter, truffles should stay fresh for one or two days. When stored in a sealed container in the refrigerator, they should last for up to one or two weeks.

Can You Freeze Chocolate Truffles?

Yes, you totally can! To do this, follow these steps:

  • Allow coated and decorated chocolate truffles to chill in the refrigerator for at least two hours.
  • Line a sealable container with parchment paper, then arrange truffles in a single layer on top. If doing multiple layers, separate each layer with more parchment paper.
  • Truffles can be frozen for up to three months.

Notes & tips for making chocolate truffles

  • If the truffle mixture ever feels too soft to work with, cover the bowl with plastic wrap and refrigerate for 30 minutes or until firm.
  • I highly recommend a spiral dipping tool for an easier way to coat the truffles.
  • If you’re decorating with sprinkles, candy sprinkles work the best. Sugar sprinkles did okay, but the chocolate color really overpowered the sugar sprinkles, which takes away from why you’re using them in the first place. If you want a crunchy sugar topping, you can use white granulated sugar (which will look the same color as the chocolate) to get the same taste for less money spent.
Sprinkle covered truffle with bite taken out.

More great candy recipes

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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!

Recipe Details

Decorated chocolate truffles in a bowl.
4.75 from 12 votes

Chocolate Truffles

45 minutes prep + 3 hours Chilling Time
159 kcal
Yields: 20 truffles
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.


  • 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 semi-sweet chocolate and butter. Set bowl aside.
    12 ounces semi-sweet chocolate, 1/4 cup salted butter
  • In a small saucepan over medium heat, bring heavy whipping cream to a boil. Once bubbling, immediately remove saucepan from heat and pour cream into bowl with chocolate and butter.
    1 cup heavy whipping cream
  • Let mixture stand for 2 minutes; do not stir.
  • Whisk chocolate mixture until smooth. If not fully melted, heat in microwave for 30-second intervals, stirring in between, until completely melted.whisk
  • Cover bowl with plastic wrap and chill in freezer for 1 hour or until mixture is firm enough to work with.
  • When ready, prepare your workspace by lining a baking sheet with parchment paper. Also have plenty of damp cloths or paper towels handy for cleanup.
  • Remove truffle mixture from freezer. Use a spoon or cookie scoop to scrape out about 1 tablespoon of mixture. Roll mixture between your hands to form a ball, then place it on prepared baking sheet. Repeat this step until all mixture is used.
  • Transfer baking sheet to freezer and allow truffles to chill for 30 minutes or until firm.
  • Place your chosen toppings into small bowls. Remove truffles from freezer and roll each truffle in toppings as desired.
    sprinkles, chopped nuts, cocoa powder, etc.
  • Once coated, freeze truffles until set, about 30 minutes.
  • Serve immediately.


Serving: 1truffle | Calories: 159kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 23mg | Potassium: 108mg | Fiber: 1g | Sugar: 7g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg

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.

Author: Chrisy

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    • Chan

    I wanted to make these truffles for a cookie table at a wedding reception, but am concerned if they will “stand up” to a few hours out of the freezer. I plan to put them in individual mini paper cups hoping that will hold them together until they are eaten. What is your experience.

    • Agustina

    Hello, I love your recipe!! I wanted to ask if you have any tip for the coco powder coating not getting absorbed by the truffles.
    It’s been happening to me that I keep them refigerated and after a few days when I take them out the cocoa powder is almost completely gone.
    Thanks for you time and help!

    • When using a powdery coating like cocoa powder, it’s best to store them in the freezer. That should help keep the coating from being absorbed.