These delicious Chocolate Truffles are the definition of EASY homemade candy, with only 4 ingredients and so simple that anyone can help make them!
It’s the holiday season and I have holiday treats and parties on my mind! I’m a huge fan of holiday treats that only require a few ingredients and are really easy to throw together, like Cornflake Wreaths, Rocky Road Fudge, and Christmas Crack.
If you’ve never tried making chocolate truffles at home before, you are in for a serious treat! They are so impressive looking and they make a ton, so they’re perfect for gifting to neighbors, teachers and friends! They are so smooth and creamy, I just know you will love them!
The FOUR Ingredients you’ll need:
- Semi-sweet chocolate bars. It’s important to use high quality chocolate, like Ghirardelli or Bakers brand.
- Heavy cream.
- Pure vanilla extract.
- Desired Coating: unsweetened cocoa powder, crushed nuts, or sprinkles.
How to Make Chocolate Truffles (a summary):
1. Prepare chocolate. High quality chocolate is essential (like Baker’s or Ghirardelli brand). Finely chop it into uniform pieces to melt evenly and smoothly and place chocolate in heat safe bowl.
2. Warm cream. Place the cream in a sauce pan over medium heat and cook for 2-3 minutes or until cream is simmering. Pour the cream over chocolate and allow the mixture to rest for 3-5 minutes.
3. Add vanilla. Pour the vanilla extract over the chocolate and stir until the chocolate has completely melted.
4. Refrigerate. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
5. Form balls. Scoop the mixture into tablespoon-sized mounds. Roll each into balls. If the chocolate gets too soft to easily roll you can chill it again in the fridge of freezer until it becomes easier to work with. Roll each truffle ball into desired toppings (sifted cocoa powder, nuts, sprinkles, etc).
6. Chill. Line truffles on a parchment lined sheet pan chill until firm. After the truffles are firm, you can transfer them to an airtight container.
7. Store or serve. Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they should be served at room temperature.).
Truffle Variations and toppings:
- Dairy free truffles– substitute cream for canned coconut milk.
- Vegan truffles– Use vegan dark chocolate and coconut milk.
- Raspberry truffles– substitute ½ teaspoon raspberry extract for vanilla extract.
- Coconut truffles– substitute ½ teaspoon coconut extract for vanilla extract.
- Peppermint truffles– substitute ½ teaspoon peppermint extract for vanilla extract.
Make ahead, Storing, and Freezing Truffles:
To Make Ahead: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours but it can be left in the refrigerator for up to 3 days.
To store: Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they should be served at room temperature.).
To Freeze: Chocolate truffles can be frozen in a freezer safe container for up to 3 months. Thaw truffles overnight in the refrigerator.
Consider trying these candy recipes:
- Caramel and Chocolate Dipped Pretzel Rods
- Chocolate Marshmallow Cookies
- Vanilla Creme Balls
- Oreo Cheesecake Bites
- Caramel Cashew Clusters
Easy Chocolate Truffles
- 2 4 oz semi-sweet chocolate bars* , finely chopped
- 2/3 cup heavy cream *
- 1/2 teaspoon vanilla extract
- Coating: unsweetened cocoa powder, crushed nuts, sprinkles
- Place the chocolate in a heat-proof bowl. Set aside.
- Place the cream in a saucepan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.
- Pour the cream over the chopped chocolate and allow mixture to rest for 3-5 minutes.
- Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
- Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.
- If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. This gets a little sticky, so see my tips above.
- Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
- Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).
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