Easy at Home Chocolate Truffles

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Adjust Servings
2, 4 oz “pure” chocolate bars (found in the baking aisle, not chocolate chips or chocolate from the candy aisle - I used Ghirardelli 60%)
2/3 cup heavy cream
1 TB butter, at room temperature
1/2 tsp vanilla extract
A mix of toppings: unsweetened cocoa powder, sprinkles, finely chopped hazelnuts, crushed peppermint candies, toasted coconut.


To make ganache filling:
Finely chop chocolate and place in a heat-proof bowl. Set aside.
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Heat the heavy cream until it is simmering on the stove or in the microwave.
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Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes.
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Add the vanilla extract then stir until the chocolate has completely melted.
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Pour chocolate into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets. Chill well for at least an hour.
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To form truffles:
Line a baking sheet with wax paper. Scoop the set truffle mixture into 1 TB size mounds using a measuring spoon or small cookie scoop, into 28 even sized balls. Using plastic gloves, roll each into ball shapes.
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Tips: if the chocolate is too hardened to scoop just let rest at room temperature to soften. If it’s too soft to shape into balls just place the baking sheet with scooped chocolate back in the refrigerator for 15 minutes.
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Place toppings of choice in small shallow bowls and roll truffle balls in each to coat.
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Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks. For longer storage, freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature, if desired, before enjoying
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Flavor Tips: Instead of vanilla extract, use 1/2 teaspoon raspberry, coconut, orange, peppermint, or strawberry extract. Or leave out the extract and add 1-2 Tablespoons of your favorite liqueur.

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