Made with just two simple ingredients, these homemade chocolate truffles couldn’t be easier to make! Enjoy the truffles as is, or roll them in cocoa powder, nuts, coconut, and more.
Nothing beats getting a box of chocolates on Valentine’s Day (or any day of the year, for that matter!). But store-bought chocolates are often overpriced and sometimes not that good.
Enter: homemade chocolate truffles. They require just two ingredients, look impressive, yet are so easy to make! Plus, you can customize the coatings to suit any palate.
Whether you’re making this chocolate truffle recipe to gift to friends, family, teachers, or yourself, I guarantee everyone will love them!
As I mentioned above, this is an incredibly easy truffle recipe that calls for two basic ingredients. Here’s an overview of the ingredients list so you know exactly what to buy at the grocery store:
- Chocolate: Make sure to use bars of chocolate rather than chocolate chips. I prefer Bakers or Ghirardelli. You will need three 4-ounce bars to get 12 ounces.
- Heavy Cream: Also known as heavy whipping cream. It needs to be at least 36% fat so that the truffles firm up correctly.
- Optional Coatings: Feel free to use whatever you have on hand here! I used unsweetened cocoa powder, shredded coconut, sprinkles, and chopped nuts. You may also dip the truffles in melted chocolate.
How to Make Truffles
First, you will need to finely chop the chocolate; this will ensure that it melts evenly. Then, warm the heavy cream in the microwave.
Pour the warm cream over the chopped chocolate and let it sit for at least 3 minutes. This will soften the chocolate and make it easy to mix together.
Once three minutes have passed, start whisking slowly in the middle of the bowl and continue whisking in one direction until the mixture is well combined and smooth. If the chocolate isn’t fully melted by this point, you can microwave the mixture in 20-second increments, until the mixture is smooth.
Pour the mixture in a shallow dish, I used an 8-inch square pan. At this stage, I typically chill it uncovered for at least two hours. The truffle mixture needs to be firm to the touch so that you can scoop it and roll it.
Once firm, remove the truffle filling from the fridge and scoop it into 1 tablespoon-sized balls. Make sure to work quickly when rolling the truffles in your hands because they will start to soften and melt.
Once rolled, return the chocolate truffles to the fridge for another 20 to 30 minutes. Then, remove them from the fridge and roll in your choice of coatings.
What Type of Chocolate Should I Use?
Semi-sweet or dark chocolate work perfectly in this chocolate truffle recipe. Just make sure to use chocolate bars rather than chocolate chips. Chocolate chips are resistant to melting and can make for grainy truffles.
Storage & Freezing Instructions
Truffles may be stored in an airtight container in the refrigerator for up to 5 days. They may also be frozen for up to three months. When ready to enjoy, thaw overnight in the fridge.
- Truffles are quite sticky, which is why I recommend chilling them before rolling them in the coatings. The truffles need to be firm enough to stay in a ball shape before being coated.
- You must use heavy cream in this recipe, otherwise the truffle mixture won’t firm up properly. Half and half or another lower fat alternative won’t work.
- You can enjoy the truffles plain or roll them in coatings. If using nuts, make sure to chop them finely so they adhere easily to the chocolate truffles.
More No-Bake Chocolate Desserts!
- Classic No-Bake Cookies
- Mint Chocolate Truffles
- Chocolate Mousse
- Chocolate Peanut Butter Balls
- Oreo Balls
- 12 ounces (340 grams) semi-sweet chocolate , finely chopped
- 1 cup (240 ml) heavy whipping cream
- Optional: Unsweetened cocoa powder, semi-sweet chocolate, chopped walnuts, sprinkles, shredded coconut for coating
- Add the finely chopped chocolate to a large heat-proof bowl and set aside.
- Add the heavy cream to a microwave-safe measuring cup and microwave for 60 to 90 seconds or until the cream is warm.
- Pour the warm heavy cream over the chocolate, making sure all of the chocolate is fully covered with the cream, and let it sit for 3 minutes.
- Start whisking slowly in the middle of the bowl and continue whisking in one direction until the mixture is well combined and smooth. If the chocolate isn’t fully melted, microwave in 20-second increments, stirring well after each increment, until the mixture is smooth.
- Pour the mixture into an 8-inch square baking pan and spread it out into one even layer. Refrigerate uncovered for two hours.
- Line a large baking sheet with parchment paper.
- Remove the truffle filling from the refrigerator and scoop out 1 tablespoon-sized balls of the mixture (I use a one tablespoon cookie scoop) and place onto the prepared baking sheet.
- Roll each one into a ball and return to the prepared baking sheet. Make sure to work quickly because the chocolate will start to soften as you roll it between your hands.
- Transfer to the refrigerator and chill for 20 to 30 minutes (or freeze for 20 to 30 minutes if coating with melted chocolate).
- Once the truffles are firm, remove from the refrigerator, coat in unsweetened cocoa powder, melted semi-sweet chocolate (refrigerate for 20 to 30 minutes after coating in chocolate), chopped walnuts, or sprinkles. Store in the refrigerator until ready to serve.