Easy Chocolate Truffles
Easy Chocolate Truffles are a perfect sweet treat! Roll in chopped nuts, sprinkles, cocoa powder, or even coconut! Just pour warm cream over chopped chocolate, add some vanilla, and stir. Homemade chocolate truffles are seriously that simple!
Truffles can be stored in an airtight container in the fridge for 2 weeks. Before enjoying, I recommend letting them sit at room temperature for a few minutes to warm up.
I recommend using a chocolate bar, not chocolate chips, since a bar will melt smoother. Also since the chocolate is the main ingredient, I recommend using a higher quality and one that you love.
I like using semi-sweet or dark chocolate for richer, more indulgent truffles. You can use milk chocolate, but you will need to reduce the cream since milk chocolate is softer than dark chocolate.
- 20 truffles
- Prep time: 30 Minutes|Cook time: 5 Minutes|Total time: 35 Minutes
- Heat Cream. Add chopped chocolate to a heat-proof bowl and set aside. Heat the heavy cream in the microwave or on the stove, until simmering (not boiling). Pour the warmed cream over the chopped chocolate and let sit for 5 minutes.
- Stir Chocolate. Add vanilla extract to cream and chocolate and stir until the chocolate is melted and the mixture is combined and smooth.
- Chill Chocolate. Cover chocolate with plastic wrap – I like to press the plastic wrap to the surface of the chocolate so you don’t get any condensation. Refrigerate until fully chilled – about 1-2 hours depending on depth of chocolate.
- Scoop and Roll Truffles. Scoop the chilled truffle mixture and roll into balls. I recommend making the truffles 2 teaspoons to 1 tablespoon sized, but you can make them as big or as large as you’d like. I like to use a cookie scoop for quicker scooping and even sized truffles. Roll the scoops into balls and roll into the toppings. If the mixture is too sticky to roll, you can refrigerate the scooped mounds for 20 minutes before rolling into balls.
- Store and Enjoy. I recommend storing the truffles in the fridge (up to 2 weeks), but they taste best when they’ve sat at room temperature for a little to warm up.
- Chocolate – Note, if you use a milk chocolate, you’ll want to reduce the cream to a 1/2 cup as milk chocolate has a higher milk content than dark chocolate
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