Chocolate Truffles Recipe
Indulgent and creamy, these homemade Chocolate Truffles are easy to make and perfect for gifting or a special treat. Rolled in cocoa powder, chopped nuts, or sprinkles, they’re a deliciously rich bite-sized dessert!
Equipment
- Small saucepan
- Heatproof mixing bowl
- Whisk
- Baking sheet
- Plastic wrap
- Small bowls for coatings
- Spoons or melon baller
Ingredients
- 8 ounces high-quality dark chocolate around 60-70% cocoa, finely chopped
- ½ cup heavy cream
- 1 teaspoon vanilla extract or a splash of liqueur, like Grand Marnier or Baileys, for extra flavor
- Pinch of salt
- Coating Options:
- Cocoa powder
- Finely chopped nuts hazelnuts, pistachios, or almonds work well
- Shredded coconut
- Powdered sugar
- Chocolate sprinkles
Instructions
- Heat the Cream
- Place the heavy cream in a small saucepan and heat over medium heat until it just begins to simmer. Remove from heat before it starts to boil.
- Melt the Chocolate
- Place the chopped chocolate in a heatproof mixing bowl. Pour the hot cream over the chocolate and let it sit for about 3-4 minutes to allow the chocolate to melt.
- Whisk Until Smooth
- Whisk the chocolate and cream together until smooth and fully combined. Add the vanilla extract (or liqueur, if using) and a pinch of salt. Mix well.
- Chill the Mixture
- Cover the bowl with plastic wrap and refrigerate the mixture for 1-2 hours, or until it’s firm enough to scoop.
- Shape the Truffles
- Line a baking sheet with parchment paper. Use a melon baller or spoon to scoop out small portions of the chocolate mixture. Roll each portion between your palms to form small, round truffles. Work quickly to avoid melting the chocolate.
- Coat the Truffles
- Place each truffle in your desired coating—cocoa powder, chopped nuts, shredded coconut, etc.—and gently roll to coat. Set the coated truffles on the prepared baking sheet.
- Chill Before Serving
- Refrigerate the truffles for at least 30 minutes to help them firm up. Once set, they’re ready to serve or package as gifts!