These homemade chocolate truffles are rich, silky, and taste like fancy boxed chocolates—only fresher and way more fun to customize. They’re basically little balls of chocolate ganache, chilled until scoopable, then rolled and coated in whatever you love.
The standout trick is adding a small bit of butter for extra creaminess and a smoother melt-in-your-mouth texture. With just a handful of ingredients, this homemade chocolate truffles recipe is perfect for Valentine’s Day, holidays, and edible gifts.
Why You’ll Love These Homemade Chocolate Truffles
- Better than store-bought: Rich chocolate flavor and super creamy centers.
- No-bake dessert: The fridge does the work.
- Easy gifting: Perfect in treat boxes and tins.
- Endless toppings: Cocoa, sprinkles, nuts, crushed cookies.
- Make-ahead friendly: Chill the ganache up to a few days.
- Small batch friendly: Easy to double for parties.
Ingredients for Homemade Chocolate Truffles
- Quality semi-sweet or bittersweet chocolate (8 ounces): The main flavor. Chopped chocolate bars melt smoother than chips.
- Heavy cream (2/3 cup): Creates silky ganache. Other liquids won’t set the same.
- Unsalted butter (1 tablespoon, optional): Makes truffles extra creamy and smooth.
- Vanilla extract (1/2 teaspoon, optional): Adds warmth and depth.
Coatings (pick your favorites):
- Unsweetened cocoa powder (classic)
- Sprinkles (party-ready)
- Finely chopped nuts
- Crushed cookies
- Melted chocolate for dipping
Helpful aside: Chop the chocolate very finely so it melts fast and smooth when the hot cream hits it.
How to Make Homemade Chocolate Truffles
- 1. Chop the chocolate: Finely chop chocolate and place it in a heatproof bowl. Add butter if using.
- 2. Heat the cream: Heat heavy cream until it’s steaming and just starting to simmer (not boiling).
- 3. Pour and wait: Pour hot cream over the chocolate. Let it sit untouched for 4–5 minutes.
- 4. Whisk smooth: Add vanilla if using, then whisk until glossy and smooth.
- 5. Chill to set: Cover the surface and chill 1–2 hours until firm enough to scoop.
- 6. Scoop and dry out: Scoop 2-teaspoon mounds onto parchment. Chill 20 minutes.
- 7. Roll and coat: Roll into balls quickly, then roll in cocoa, sprinkles, or nuts. Serve at room temperature.
Tips for Perfect Homemade Chocolate Truffles
- Use chopped chocolate bars for smooth ganache.
- Let hot cream sit before whisking.
- Chill in a shallow dish if you want it to set faster.
- If ganache is sticky, scoop mounds first, chill, then roll.
Variations & Substitutions
- Peppermint: Add 1/4 teaspoon peppermint extract.
- Espresso: Add 1 teaspoon instant espresso powder to the hot cream.
- Coconut: Roll in toasted coconut.
- Dark chocolate lovers: Use bittersweet chocolate for a richer bite.
Make-Ahead & Storing
- Fridge: Airtight up to 2 weeks (bring to room temp before serving).
- Freezer: Freeze up to 3 months; thaw overnight in the fridge.
- Make-ahead: Ganache can chill up to 3 days before rolling.
Serving Suggestions
- Gift tins with mixed coatings
- Dessert boards with berries and cookies
- Coffee or after-dinner treat
Reader Review: These were unbelievably creamy and tasted like a fancy chocolate shop. The scoop then chill tip saved me!
If you make these homemade chocolate truffles, leave a rating and comment. Which coating was your favorite?