Indulge in the luxurious simplicity of homemade Chocolate Truffles, where velvety cocoa meets rich cream for a melt-in-your-mouth experience. These decadent bites are surprisingly easy to make, requiring just 20 minutes of prep and a quick 5-minute cook time. The secret lies in the chilling process, which transforms the mixture into perfectly firm, yet irresistibly smooth spheres. Each truffle is a harmonious blend of deep chocolate flavor and a hint of sweetness, making them an elegant treat for any occasion.
With a luscious texture that dissolves on your tongue, these truffles are a true celebration of chocolate. Packed with rich, creamy goodness, they’re perfect for gifting or savoring yourself. The 3-hour chilling time ensures they’re firm enough to handle yet soft enough to delight. Each bite offers a satisfying balance of intense cocoa and subtle sweetness, making them a crowd-pleaser. Whether you’re a seasoned baker or a beginner, this recipe promises a rewarding and delicious outcome every time.
Ingredients for Chocolate Truffles
- 12 oz (340 g) premium dark chocolate bars, finely chopped* (use high-quality chocolate for best results)
- ⅔ cup (160 ml) heavy cream
- 1 ½ Tablespoons corn syrup (optional, but helps create a smooth texture)
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1 Tablespoon butter (unsalted, softened)
- Powdered sugar (for dusting your hands while rolling)
- Toppings (choose one or more):
- Dutch processed cocoa powder
- Sprinkles
- Finely chopped nuts
- A 50/50 blend of Dutch cocoa and powdered sugar, sifted together
Step-by-Step Instructions
- Melt the chocolate: Place the chopped chocolate in a medium-sized, heatproof bowl. Microwave in 20-second intervals, stirring well between each, until fully melted. Set aside.
- Heat the cream mixture: In a small saucepan, combine the heavy cream, corn syrup, and salt. Bring to a simmer over medium heat, then remove from the stove.
- Add vanilla: Stir in the vanilla extract briefly.
- Combine with chocolate: Pour the cream mixture over the melted chocolate. Do not stir yet. Cover tightly with plastic wrap or foil and let sit undisturbed for 4 minutes.
- Stir until smooth: Remove the cover and gently stir with a spoon until the mixture is fully combined and smooth. It may look lumpy at first but will come together.
- Add butter: Stir in the butter until melted and fully incorporated.
- Chill the mixture: Cover the truffle mixture with plastic wrap, pressing it directly against the surface. Let it cool at room temperature for 1 hour, then transfer to the refrigerator to firm up for at least 2 hours.
- Prepare toppings: While the mixture chills, set out your desired toppings in small dishes for rolling.
- Roll the truffles: Once chilled, use a 2-teaspoon scoop to portion out the mixture. Lightly dust your hands with powdered sugar and roll each portion into smooth balls. Immediately roll through your chosen toppings and place on a wax paper-lined baking sheet.
- Chill again (optional): Return the truffles to the refrigerator for a few minutes to firm up further. Store in an airtight container at room temperature for several days or in the fridge for up to 2 weeks.
Creative Toppings to Elevate Your Truffles
While the recipe suggests classic toppings like cocoa powder and chopped nuts, don’t be afraid to get creative! Try rolling your truffles in crushed pretzels for a sweet-and-salty twist, or coat them in shredded coconut for a tropical vibe. For a festive touch, use edible glitter or colored sanding sugar. The possibilities are endless—let your imagination run wild!
Perfect Pairings for Serving
Chocolate truffles are a decadent treat on their own, but they pair beautifully with other flavors. Serve them alongside a glass of red wine or a cup of espresso for an elegant dessert experience. For a cozy touch, offer them with a mug of hot cocoa or a scoop of vanilla ice cream. They also make a lovely addition to a dessert platter with fresh berries and cheese.
Storage Tips for Freshness
To keep your truffles fresh and delicious, store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. If refrigerated, let them sit at room temperature for 10-15 minutes before serving to soften slightly. For longer storage, you can freeze them for up to 3 months—just thaw in the fridge overnight before enjoying.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-chopped chocolate or chocolate chips to skip the chopping step. You can also prepare the truffle mixture a day ahead and let it chill overnight. When rolling, enlist a helper to speed up the process—it’s a fun activity for kids or friends! If you’re in a rush, skip the toppings and simply dust the truffles with cocoa powder for a quick finish.
Common Questions Answered
Can I use milk chocolate instead of dark?
Absolutely! Just keep in mind that milk chocolate is sweeter and softer, so the truffles may be slightly less firm.
What if my mixture doesn’t come together smoothly?
Don’t panic! Keep stirring gently—it will eventually become smooth and glossy. If it’s too thick, you can add a teaspoon of warm cream to help it along.
Chocolate Truffles
Ingredients
- 12 oz premium dark chocolate bars finely chopped
- ⅔ cup heavy cream
- 1 ½ Tablespoons corn syrup
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1 Tablespoon butter
- Powdered sugar for dusting your hands
Toppings (can be one or all of the following)
- Dutch processed cocoa powder
- Sprinkles
- Finely chopped nuts
- A 50/50 blend of Dutch cocoa and powdered sugar that’s been sifted together
Instructions
- Place chopped chocolate in a medium-sized, heatproof bowl and microwave in 20 second intervals, stirring well in-between, until chocolate is melted. Set aside.
- In a small saucepan, combine cream, corn syrup, and salt bring to a simmer.
- Remove from heat and add vanilla extract, stir briefly.
- Pour cream mixture over melted chocolate (do not stir yet).
- Cover tightly with plastic wrap or foil and let sit undisturbed for 4 minutes.
- Remove plastic wrap and use a spoon to stir gently until mixture is combined and smooth (it will look lumpy and resistant to coming together at first, but it will!).
- Add butter and stir until melted.
- Use a piece of plastic wrap to cover the truffle mixture, touching the plastic directly againt the surface of the chocolate. Allow to cool at room temperature or one hour, then transfer to the refrigerator to cool and firm (at least 2 more hours).
- Once you are ready to roll your truffles, first prepare your toppings by setting them out in small dishes you can roll your truffles through.
- Remove truffle mixture from the fridge and use a 2-teaspoon size scoop to portion out truffles
- Lightly dust your hands with powdered sugar (this will help keep the truffles from sticking too much) and roll mixture into smooth 2-teaspoon sized ball. Immediately roll through desired toppings and place on a wax paper lined baking sheet.
- Repeat until all truffles have been rolled. I like to return them to the refrigerator for several minutes to help them firm up a bit again, but chocolate truffles will keep several days at room temperature or up to two weeks in the fridge. Either way, be sure to store them in a sealed, airtight container.