Easy Homemade Chocolate Truffles Recipe

Let’s make some freakin’ chocolate truffles, people! These aren’t just ANY chocolate truffles, these are the kind you make when you need a serious dose of happy. They’re rich, decadent, and surprisingly easy to whip up. Seriously, if I can do it (and trust me, I’ve had my kitchen disasters), you definitely can. Get ready to impress yourself (and maybe even some friends, if you feel like sharing).

My husband? OBSESSED. He calls them “those little chocolate things” and practically inhales them. One time, I made a batch for a holiday party, and I swear he ate half of them before we even left the house! Now, I have to hide a few for myself just to make sure I get any. My kids love to sprinkle them with toppings, though they love to coat them with sprinkles. It’s a whole chaotic, chocolate-covered family affair!

Why You’ll Love This Easy Homemade Chocolate Truffles Recipe

• Because chocolate. Need I say more?
• They are ridiculously easy to make. Like, dangerously easy. You’ll be making them every week. Don’t say I didn’t warn you.
• They’re perfect for gifting (or, you know, keeping all to yourself. No judgment here).
• You can customize them with all sorts of fun toppings. Get creative!
• They’re the perfect excuse to eat chocolate for breakfast. Shhh… I won’t tell.

How to Make It

Okay, so basically, you’re going to melt some chocolate. I usually use a double boiler because I’m fancy like that (okay, not really, I just don’t want to burn the chocolate). But you can totally microwave it if you’re in a hurry. Just do it in short bursts and stir like crazy in between.

Then, you stir in some heavy cream. Not the light stuff, the heavy stuff. That’s what makes them so rich and dreamy. If you want to add a little booze, now’s the time. I sometimes throw in a splash of whiskey or rum, because why not?

Let that mixture chill in the fridge for a couple of hours, or until it’s firm enough to roll into balls. This is the hardest part, because you have to resist the urge to just eat it all with a spoon.

Once it’s firm, roll it into balls. They don’t have to be perfect, nobody’s judging! Then, roll them in cocoa powder, sprinkles, chopped nuts, whatever your heart desires. And that’s it! You’re done! Now, try not to eat them all at once. (I usually fail at this step.)

Ingredient Notes

• Chocolate: Use good quality chocolate! Seriously, it makes a difference. I usually go for dark chocolate, but milk chocolate works too. Just don’t use the cheap stuff, okay?
• Heavy Cream: Don’t even THINK about using milk. It needs to be heavy cream for that rich, melt-in-your-mouth texture. Trust me on this one.
• Cocoa Powder: For dusting! Or, like, if you want to get really fancy, you can use chopped nuts, sprinkles, sea salt…the possibilities are endless.
• Booze (Optional): A splash of whiskey, rum, or even coffee liqueur can add a nice kick. But don’t go overboard, unless you want to end up singing karaoke on the kitchen counter (been there, done that).

Recipe Steps:

1. Melt chocolate using a double boiler or microwave.
2. Stir in heavy cream (and booze, if using) until smooth.
3. Chill the mixture in the refrigerator for at least 2 hours.
4. Roll into small balls.
5. Coat with cocoa powder, sprinkles, or your favorite toppings.
6. Enjoy (or try to resist eating them all immediately).

What to Serve It With

These are perfect on their own, obviously. But they’re also amazing with a cup of coffee, a glass of wine, or even just a good book. And if you’re feeling extra fancy, you can add them to a cheese board.

Tips & Mistakes

• Don’t overcook the chocolate! Burnt chocolate is sad chocolate.
• If the mixture is too soft to roll, just chill it for a little longer. Patience is key (even though it’s hard when there’s chocolate involved).
• Don’t be afraid to get creative with the toppings! That’s the fun part!
• If you accidentally eat half the batch while you’re making them, don’t worry. It happens to the best of us.

Storage Tips

Store these little nuggets of joy in an airtight container in the fridge. They’ll last for a few days (if they last that long!). Honestly, I have eaten them straight from the freezer before, but I don’t recommend it if you want to keep all your teeth intact. And eating them cold for breakfast? No shame in my game.

Variations and Substitutions

Okay, so sometimes I get a little wild and crazy in the kitchen. Here are a few things I’ve tried:

• Peanut Butter Truffles: Add a spoonful of peanut butter to the chocolate mixture. OMG.
• Mint Chocolate Truffles: Add a few drops of peppermint extract. Perfect for the holidays!
• Espresso Truffles: Add a teaspoon of instant espresso powder. For those days when you need an extra kick.
• Coconut Truffles: Roll them in shredded coconut. Tropical vibes!
• No Heavy Cream? Okay, I’ve tried using half-and-half in a pinch. They’re not quite as decadent, but they’re still pretty good. Just don’t tell anyone I said that.
• Out of Cocoa Powder? I once rolled them in crushed Oreos. Don’t judge me.

Frequently Asked Questions

Easy Homemade Chocolate Truffles Recipe

Simply delicious chocolate truffles that are easy to make and perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups heavy cream Preferably organic
• ▢ 10 oz bittersweet chocolate Finely chopped
• ▢ 1 tsp vanilla extract Pure
• ▢ 3 tbsp unsalted butter Softened
• ▢ 0.25 cup cocoa powder For dusting

Instructions

Preparation Steps

• In a small pot, bring the heavy cream to a simmer over medium heat.
• Place the chopped bittersweet chocolate in a heatproof bowl and pour the hot cream over it.
• Let sit for 5 minutes, then stir until smooth. Stir in vanilla extract and butter until well combined.
• Cover and refrigerate until the mixture is firm, about 1 hour.
• Using a small scoop or spoon, portion the mixture and roll it into 1-inch balls.
• Roll each truffle in cocoa powder to coat evenly.

Notes

For additional flavors, roll truffles in finely chopped nuts or shredded coconut.