This easy Chocolate Truffles recipe only requires 4 ingredients and is simple enough for anyone to make. They have a smooth, creamy texture and are our favorite homemade candy.

Nothing beats holiday recipes! I love these Homemade Caramels, Gingersnap Cookies, Rocky Road, and Christmas Crack!

A variety of chocolate truffles homemade and in a white bowl with a red bow tied around it.

Why I love this recipe:

  • Impressive – They’re beautiful and impressive looking with little effort. They also make a ton, so they are perfect for gifting to neighbors, teachers, and friends!
  • Easy – Only three main ingredients and whatever toppings you want to roll them in.
  • Delicious – Smooth, creamy, and completely addicting! I like to keep some in the freezer around the holidays to bring out when I need to take someone a treat, or when we have company over.

The FOUR Ingredients you’ll need:

  • Semi-Sweet Chocolate Bars: It’s important to use high quality chocolate, like Ghirardelli or Bakers brand chocolate bars.
  • Heavy Cream
  • Pure Vanilla Extract
  • Desired Coating: Unsweetened cocoa powder, crushed nuts, or sprinkles.
Semi-sweet chocolate baking bars, heavy cream, and vanilla extract to make an easy Chocolate Truffles recipe.

How to Make Chocolate Truffles:

Prepare Chocolate: High quality chocolate is essential (like Baker’s or Ghirardelli brand). Finely chop it into uniform pieces to melt evenly and smoothly, then place chocolate in a large bowl.

Semi-sweet chocolate, chopped in small pieces.

Melt Chocolate: Place cream in a saucepan over medium heat and cook for 2-3 minutes, or until cream is simmering. Pour cream over chocolate and allow the mixture to rest for 3-5 minutes. Pour in vanilla extract and stir until the chocolate has completely melted.

Two images showing hot cream being added to a bowl of chopped chocolate, then the chocolate mixture being stirred to melt the chocolate.

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

Form Balls: Scoop homemade chocolate truffles 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.

Little balls of chocolate scooped on a piece of parchment paper, then rolled in smooth balls to make the best chocolate truffles.

Add Toppings: Roll each truffle ball into desired toppings (sifted cocoa powder, nuts, sprinkles, etc). Chill in the fridge on a parchment lined sheet pan until firm.

Three easy chocolate truffles, each being rolled in a different topping: chopped nuts, cocoa powder, and chocolate sprinkles.

Store or Serve: Store the best chocolate 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). Make sure to try my Oreo Balls and Brownie Truffles too!

An assortment of holiday truffles on a platter.

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, Storage, and Freezing Instructions:

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: Keep your homemade 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.

More Candy Recipes:

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Recipe

A variety of chocolate truffles homemade and in a white bowl with a red bow tied around it.
Prep 10 minutes
Cook 5 minutes
Refrigeration 1 hour
Total 1 hour 15 minutes
Save Recipe

Ingredients
 
 

  • 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

Instructions
 

  • 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.).

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: Keep 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: 0.1gProtein: 0.1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 1mgPotassium: 4mgFiber: 0.01gSugar: 0.1gVitamin A: 58IUVitamin C: 0.02mgCalcium: 3mgIron: 0.01mg

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I originally shared this recipe December 2019. Updated May 2020 and December 2023.

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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. These are delightful! I made them for neighbor gifts. You will definitely want to shake off the excess dusting cocoa powder. As another reviewer commented, the recipe makes less than stated. I used a 1 tbls size cookie scoop and got about 24.

  2. 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

  3. 5 stars
    Easiest truffles ever, excellent taste.
    Substituted grassfed whipped cream for the Kroger brand for healthier choice.

    Thank you!