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Homemade Chocolate Truffles on a wooden board
Jana Rae

Homemade Chocolate Truffles

Learn how to make homemade chocolate truffles with just chocolate, cream, and butter. These decadent truffles are perfect for gifting, holidays, and special occasions — rich, creamy, and irresistibly indulgent.
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Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Servings: 20 truffles
Course: candy, Dessert
Cuisine: French
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 8 oz 225 g semisweet or bittersweet chocolate, finely chopped
  • ½ cup 120 ml heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract or almond extract for variation
  • Pinch of salt
  • Optional coatings: cocoa powder finely chopped nuts, crushed cookies, or sanding sugar

Method
 

  1. Heat cream – In a small saucepan, heat the cream and butter over medium heat until just simmering.
  2. Melt chocolate – Place chopped chocolate in a heatproof bowl. Pour hot cream mixture over the chocolate and let sit for 2–3 minutes.
  3. Stir smooth – Gently whisk until the chocolate melts into a silky ganache. Stir in vanilla and a pinch of salt.
  4. Chill – Cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
  5. Scoop & roll – Using a small cookie scoop or spoon, portion the ganache into balls. Roll quickly between your palms for a rustic truffle shape.
  6. Coat – Roll each truffle in cocoa powder, nuts, or crushed cookies, or sprinkle with sugar as desired.
  7. Serve or store – Enjoy immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

Notes

  • Make-ahead friendly: Truffles actually taste better the next day once the flavors deepen.
  • Flavor variations: Try adding a splash of liqueur (rum, Baileys, or Grand Marnier) for adult versions.
  • Decorating tip: For a polished look, dip truffles in tempered chocolate before rolling in toppings.
  • Storage: Keep refrigerated; bring to room temperature before serving for best texture.