When it comes to homemade decadence with minimum effort, you can’t beat Chocolate Truffles! Chocolate Truffles are made by melting chocolate with cream and butter. Chill, roll then coat. They’re EASY if you use my little trick to make these with minimum fuss without getting chocolate all over yourself!!!
Bonus: you get to lick the bowl clean. I’ll take that over cake batter any day!
Chocolate Truffles
5 years ago when I embarked on a chocolate truffle mission, I was rather surprised that it wasn’t as easy as I thought to find a “normal” chocolate truffle recipe.
All I wanted was a basic truffle recipe that I could make without having to use $40/kg ($20/lb) Lindt 85% cacao dark chocolate, without liquor in it, without a salted caramel centre, without using a candy thermometer, without a double coating of chocolate.
Was I asking for the impossible?? Was I reaching for the stars??
So I just muddled together my own. All you need is chocolate, cream and butter. How hard could it be? (*She thought confidently, overly confidently it turned out because it did end up requiring a few batches to get the ratios right for the perfect rollable-yet-melt-in-your-mouth consistency)
What you need
The world’s easiest sweet treat – chocolate, butter and cream!
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Chocolate – the better the quality, the better the truffle. But still so luxurious made with mainstream brand chocolate you get in grocery stores. Just be sure to use the chocolate you buy in the baking aisle, not eating chocolate. Baking chocolate is made for melting smoothly, eating chocolate does not melt properly and also has a different consistency once it resets.
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Cream – full fat all the way! I’m not just being fussy here, it’s actually required. Don’t use a cream with less than 30% fat because then the chocolate won’t firm up enough to scoop ‘n roll (as I found out the hard way when I attempted to make “low fat” chocolate truffles, SERIOUSLY WHO DOES THAT??!!)
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Butter – it adds another layer of richness to the chocolate truffles as well as assisting with consistency (because butter firms up in the fridge to make the mixture roll-able but then softens once the truffles are at room temp).
How to make Chocolate Truffles
Rolling truffles can get quite messy, so here are my tips to make truffles with ease:
1. Make sure that the truffle mixture is properly chilled before rolling them so I recommend chilling for at least 5 hours, preferably overnight. Don’t be tempted to freeze it to speed it up because then the chocolate will set unevenly which will result in some parts that are too hard to scoop out.
2. Keep your hands cold with an ice pack or a bag of frozen peas (covered with a tea towel) – I have hot little hands. Plenty of built-in insulation. 😂 Which is great for saving on the power bill in winter. Not so good for making chocolate truffles because my hot little hands melt the chocolate while I’m rolling the balls so they slip and slide everywhere.
So before you start rolling, run your hands under cold water and keep an ice pack, frozen peas or something cold nearby to keep your hands cold throughout the rolling process.
***I know this sounds weird, but it is so effective!****
Gifting and eating!!
And when to make these little beauties??
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Post meal “light” treat, rather than committing to a whole grand dessert. I don’t know about your family and friends, but mine tend to overload on the mains (possibly because the vast proportion of my cooking attention is focussed on the main affair) and often too full for dessert. Sound familiar to you too??
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After dinner coffee or cocktail – just like at fine dining restaurants! Try it with an Espresso Martini (*she swoons at the thought*);
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Afternoon tea, morning tea, and everything in between; and
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GIFTING – the main reason I make these! I will go all year without making truffles, then suddenly go on a truffle binge as we approach Christmas! Pack them in sweet little boxes with tissue paper and tie with ribbons or I’m little cellophane bags.
They last for yonks (that’s Aussie for “ages”), as in weeks and weeks. Keep them in the fridge if it’s hot where you are but definitely serve at room temperature so the chocolate is creamy and melty the moment you bite into it!! – Nagi x
Watch how to make it
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Easy Chocolate Truffles
Ingredients
- 285g / 10 oz dark chocolate melts (chocolate chips, or chocolate block coarsely chopped)
- 2 tbsp (30g) unsalted butter
- 1/2 cup (125ml) cream (full fat, not low fat, not whipped)
Coating ideas (each enough to coat 24 truffles)
- 1/2 cup desiccated coconut
- 1/4 cup unsweetened cocoa powder (Dutch Processed is darker, looks "posh")
- 1/2 cup crushed peanuts (small, so can stick)
- 1/3 cup sprinkles or similar
- 1/4 cup icing sugar / powdered sugar
Instructions
- Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
- Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
- Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
- Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.
Rolling the Truffle Balls
- Place cocoa / coatings of choice in a small bowl or plate.
- Remove Ganache from fridge. The chocolate mixture should be firm - softer than cold butter but harder than peanut butter.
- Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels. ("Freezer Pack").
- Scoop up a tablespoon (using tablespoon measure), then use a teaspoon to scoop the mixture out into your hands (see video). Roll into ball then place on chilled plate. Repeat with remaining chocolate mixture, chilling hands on Freezer Pack as needed.
- Once all balls are rolled, roll in cocoa or Coatings of choice. Serve at room temp so the chocolate is beautifully creamy inside!
Recipe Notes:
- Cold plate or tray for placing the balls on
- Keep your hands COLD. I have hot little hands. I keep a bag of frozen peas or ice pack handy to chill my hands!
Nutrition Information:
First published November 2014. About time I updated it!!!
Life of Dozer
At a “no dogs allowed” beach. He’s ALWAYS pushing the boundaries!!
I made these today as last minute xmas gifts, didn’t think they would work because its rainy and there’s a lot of condensation in my camp vehicle, especially when cooking on a propane stove (I don’t have a microwave oven.) Ghirardelli dark melting chips are very forgiving! I added vanilla, expresso powder and cardamom, and also added cardamom to the cocoa and powdered sugar for dusting. I almost wanted to eat them myself… Compromise- since I hate the mess rolling these makes, I chilled them in a small frying pan and cut squares, but scarfed the curved edges. 💗 Who says these need to be round? They’re very good, if I can say so myself.
Easy to follow, a nd very informative.
U.S. residents: today I learned “heavy cream” and “heavy whipping cream are EXACTLY THE SAME stateside! Do check the ingredients, however. Some do contain sweeteners, which is not what we are looking for.
Thank you, Nagi, for making me so much more confident in the kitchen! ❤️
This was a good recipe but I left it in the fridge for 6 hours and it was to hard to work with I had to put it in the oven for 15 minutes .
Hi Nagi! Thank you for sharing this great recipe. Can I use chocolate with nuts? Thanks!
Five stars because this ganache couldn’t have a better consistency or flavor….but rolling them into balls was a complete disaster and not worth it. Also, I checked the ganache at 3 hours and it was very hard. Because I’m using this ganache to stuff inside cookies, I only have to be concerned about the pieces being the correct weight….With that said, next time I will cool the ganache in a square pan lined in parchment or wax. I’ll cut them in perfect squares so removal and decoration are easier.
The butter separated and was sitting on top of the ganche in the bowl after 6 hours in the refrigerator. So I scraped the butter off. I found it difficult to roll into an even ball. My warm hands helped, but it was a mess.
Any hints? Tastes great!
In my experience, the separation is due overheating. You may want to try warming the cream on the stovetop to about 105-110 F, then pouring the warm cream over the shaved chocolate and butter. Let it sit for a few minutes before mixing. Also, you can try reducing the butter to 1 1/2 tablespoons.
These were fantastic! I made them for a party and it rocked everyones world!
Can you use coconut cream instead of coconut milk?
I have a ton of salted butter can I us that or will it be to salty?
I’d just like to note to anyone else that’s curious, this is absolutely easy to make vegan! Don’t be daunted by all the dairy ingredients, just grab some vegan butter (I use nuttelex!), Vegan choc, and a vegan cream (I use coconut cream, it pairs great with the coconut coating, almond too).
Its still stable enough to add a shot of Malibu too haha ;)
How much extra liquid can you add and still have the integrity of the truffle? I keep trying to make red wine chocolate truffles and I’m not happy with consistency. I do not want to reduce the wine – I want to use it straight up.
Thanks!
I would skip adding the butter altogether for red wine truffles. Try adding four tablespoons of wine and a teaspoon each of unsweetened cocoa powder and instant espresso powder. Eliminating the butter and adding more powdered ingredients will hopefully keep the ganache thick enough that it is still scoopable.
How much butter do you use when making the white chocolate or milk chocolate truffles? Is it still the same 2 Tablespoons? Please let me know, I’m planning on making these for my moms birthday on Saturday! Thank You!
Hi Nagi, looks like a great recipe. I intend to make my partner some for a valentine’s gift. You mention adding a liqueur but how much do you think I should add and would I need to reduce the amount of something else to compensate. Thanks in advance x
Hi Nagi. For the cream, I plan to use Zymil Regular Thickened Cream (Lactose Free). Will it work? Thanks for this recipe.
I haven’t used that before – let me know how it goes! N x
Hi Nagi, I don’t own a microwave – Can I just melt the butter chocolate a bain marie then stir in the cream? Thanks
Hey Nagi, reckon I could dunk these in cooled melted chocolate then refrigerate again? I’d like a firm choc coating as I’m putting them in a tin to gift with a few other different goodies and I don’t want the cocoa or coconut to get everywhere. Thanks!
Hi Kat – if you do that you will need to temper the chocolate (and use a good quality one) otherwise it will be dull and flat looking, not shiny. N x
I made the basic truffles and they were delicious and easy. I used a small ice cream scoop with. Ratchet handle instead of a tablespoon, so easy but less truffles
If I were to make these boozy how would I change the recipe??
Delicious…I have to admit my first batch didn’t get rolled…I ate the ganache like chocolate ice cream 😂😂😂
I would totally do that! Nx😂