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Incredibly simple to make chocolate truffles that are so luxurious! Only a few ingredients and you can top these truffles with anything you please! Use sprinkles, crushed almonds, pistachios, and cocoa powder.
Chocolate Truffles. I’m all about them right now. In fact, give me any kind of chocolate, i’ll gobble it up within seconds. I love making a batch of homemade truffles. Not only are they a lot more affordable, you can also customize them with all your favorite kinds of toppings, like sprinkles and chopped pistachios! Valentines Day is right around the corner and this is the perfect homemade gift for family and friends. NO one is going to reject homemade truffles. That’s just absurd.
These homemade chocolate truffles are worth every second that it’s going to take you to make them from scratch. Which, if you can melt a little butter and heavy whipping cream together in the microwave, isn’t going to be very long. They’re rich, delicious, and melt-in-your-mouth as you chew.
This is my absolutely favorite truffle recipe, simple ingredients that produce extraordinary results.
For good truffles make sure to start with some really good chocolate. The better the quality of the chocolate you’re using, the better the chocolate truffles will be, keep that in mind. Also, chop up your own chocolate bars.
Start by heating the butter and the heavy whipping cream together in the microwave. Add it to the chocolate mixture and allow to sit for 20-30 seconds. This lets the heat get in and melt the chocolate. Make sure to fold the chocolate very gently. Take your time doing this. You don’t want to allow too much air into the ganache. Once the chocolate ganache is completely smooth add the vanilla extract, give it one last stir, cover with plastic wrap and let sit in the refrigerator for 3-8 hours. Then we make chocolate truffles!
We’re going to use a small ice cream scoop to make our truffles. Make sure your ice cream scoop isn’t already bending when you’re making these because *ahem* some of us lost an ice cream scoop in the making of these truffles. You can use a melon baller too, or just a measuring tablespoon (the 1/2 tablespoon one).
Work quickly to roll them into balls and then dip them in your favorite toppings. The heat of your palms causes the chocolate to start melting immediately! Some of them my not be ‘circular’ truffles, that’s okay, organic looking truffles show they’re homemade which =s a lot more love than store bought treats.
Let’s talk topping possibilities:
- Cocoa powder
- Crushed/chopped nuts:
- Hazelnuts – hazelnuts and chocolate, where have I heard that before? 😉
- Sprinkles! because, aren’t they the cutest? I used non pareils, but rainbow jimmies will work too
- Shredded coconut or coconut powder
- Chia or flaxseeds – I mean, you know if you wanna get in some ‘health’ in there
- melted chocolate ganache <– um what?! That’s just insane
- Pretty much anything else you can think of!
These homemade truffles will stay in the fridge for weeks and for months in the freezer. I think you need to make a big Costco-sized-chocolate-bar batch of these and not only hand out a few truffle boxes as gifts but also hoard your own supply of chocolate truffles in the freezer. Just make sure to bring them to room temperature before enjoying.
These homemade truffles are easy to make, requires only a few steps and tastes so luxuriously chocolatey. They’re the perfect gift for Valentines Day. No one can resist truffles.
- 8 ounces semisweet or bittersweet chocolate, chopped (I used 4oz of each)
- 1/2 cup heavy whipping cream (or double cream)
- 2 tablespoons salted butter, cut into small cubes
- 1/2 teaspoon vanilla extract
Toppings or coating:
- cocoa powder
- melted chocolate
- chopped nuts (almonds, hazelnuts, walnuts, pistachios, pecans, etc)
- shredded coconut
- flaxseeds or chia seeds
- Place the chopped chocolate in a medium sized heatproof bowl, set aside. Place the butter and heavy whipping cream in a microwave safe bowl or measuring cup. Heat in the microwave for 1 to 1 1/2 minutes until the heavy cream just starts to bubble. Pour over the chocolate and allow to sit for 20-30 seconds. Stir gently using a rubber spatula. Take your time in stirring, you don't want to allow too much air into the ganache mixture. If the chocolate ganache starts to harden without completely mixing, just pop in the microwave for 15-20 seconds. When completely mixed, add the vanilla extract, give it one last stir. Cover with plastic wrap and allow the truffle mixture to cool completely in the refrigerator (between 3-8 hours).
- Place all your truffle toppings of choice onto different plates. Using a melon baller, an ice cream scoop, or a 1/2 tablespoon measuring spoon, scoop the chocolate truffle mixture and roll quickly into a ball. Make sure to roll quickly as the chocolate will start melting immediately. Roll each individual truffle in the toppings and allow to rest on a wax paper lined baking sheet. Place in the refrigerator for at least 30 minutes or until firm.
- Truffles will stay in the refrigerator for a couple of weeks and freeze well for a few months. Make sure to bring them to room temperature prior to serving.
Recipe slightly adapted from Joy of Baking.
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