Easy Chocolate Truffles

20 truffles
35 min

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.


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Recipe details
  • 20  truffles
  • Prep time: 30 Minutes Cook time: 5 Minutes Total time: 35 min
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Ingredients

  • 8 ounces semisweet or dark chocolate, finely chopped
  • 2/3 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Optional Toppings: Sprinkles, Crushed Nuts, Unsweetened Cocoa Powder, or Shredded Coconut
Instructions

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.
Tips
  • 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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Comments
  • Vicky Vicky on Feb 24, 2021

    strange instructions

    • See 2 previous
    • Dka27519972 Dka27519972 on Feb 25, 2021

      "Heat cream" as the first instruction should not have been there. Everything else is fine.

  • Mimi Mimi on Feb 24, 2021

    I haven’t made these yet, but I see no problem with the instructions.

    • Leigh Bell Leigh Bell on Feb 25, 2021

      I think what is meant is the first Heat cream shouldn't be there as a few words along it says to heat cream in microwave. I don't think Dka27519972 meant there was an error & not to heat cream , just that the instruction had been repeated.


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