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.

A bowl of chocolate truffles coated with cocoa powder, chopped nuts and chocolate sprinkles.

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:

  1. Semi-sweet chocolate bars. It’s important to use high quality chocolate, like Ghirardelli or Bakers brand.
  2. Heavy cream.
  3. Pure vanilla extract.
  4. Desired Coating: unsweetened cocoa powder, crushed nuts, or sprinkles.

The ingredients for chocolate truffles including two chocolate bars, whipping cream and vanilla extract.

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.

A cutting board with finely chopped chocolate.

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.

A bowl of chopped chocolate with hot whipped cream poured over it and then stirred until smooth.

4. Refrigerate. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.

A baking sheet with mounds of truffles and then the truffles rolled into balls.

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).

Three bowls with chocolate truffle toppings including crushed pecans, cocoa powder, and sprinkles.

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.

Overhead view of a plate with truffles coated in cocoa powder, chopped nuts, and sprinkles.

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:

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Recipe

A bowl of chocolate truffles coated with cocoa powder, chopped nuts and chocolate sprinkles.
Prep 10 mins
Cook 5 mins
Refrigeration 1 hr
Total 1 hr 15 mins
Add to Meal Plan

Video

Ingredients
  

  • 2 4 oz semi-sweet chocolate bars* , finely chopped
  • 2/3 cup (160ml) heavy cream*
  • 1/2 teaspoon pure vanilla extract
  • Coating: unsweetened cocoa powder , crushed nuts, sprinkles

Instructions
 

  • Place the chocolate in a heat-proof bowl. Set aside.
  • Place the cream in a sauce pan 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 the mixture to rest for 3-5 minutes.
  • Add the vanilla extract and 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.).

Notes

Chocolate: high quality chocolate is essential. Baker’s or Ghirardelli brands. Finely chop it into uniform pieces to melt evenly and smoothly.
Cream: if you need a dairy-free substitute, canned coconut milk would work.
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 taste best 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.

Nutrition

Calories: 14kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 5mgSodium: 2mgPotassium: 3mgSugar: 1gVitamin A: 58IUVitamin C: 1mgCalcium: 3mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 4 stars
    Thanks soo much for the recipe! The only problem is that tablespoon mounds only make 15, not 40. After doing teaspoon mounds, I still only have around 30. Other than that, they are amazing

  2. 5 stars
    Easiest truffles ever, excellent taste.
    Substituted grassfed whipped cream for the Kroger brand for healthier choice.

    Thank you!