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    Home » Just Chocolate

    Published Feb 8, 2019 · Updated May 31, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Easy Chocolate Truffles (Only 4 Ingredients)

    Jump to Recipe Jump to Video

    Skip the candy shop and make chocolate truffles your way. Only 4 ingredients are needed, and you can flavor them to your liking. Perfect for Valentine's Day or Date Night, these easy chocolate truffles will make your sweetheart swoon!

    Chocolate Truffles on a white plate with one bitten. this …

    Why this recipe works

    • Made of a simple chocolate ganache filling
    • You can flavor the filling with vanilla or another extract, or use your favorite spirit for a boozy kick
    • Customize the topping to complement the filling's flavor

    Have you ever thought about making homemade chocolate truffles, but thought it would be too hard? Think again!

    Not only are chocolate truffles easy to make, they're fully customizable to suit your taste. No more having to run to an expensive candy shop to buy a treat you can certainly make yourself!

    Jump to:
    • Why this recipe works
    • What are chocolate truffles?
    • What you need
    • How to make chocolate truffles
    • Questions asked and answered
    • Pro Tip: Truffle flavor variations
    • Creamy, dreamy, really easy chocolate truffles
    • Related Recipes
    • Recipe
    • Comments

    What are chocolate truffles?

    Truffles are essentially chocolate ganache covered with a coating to keep the ganache from melting in your hand. They're richly flavored with extracts or other flavorings, and have a silky melt-in-your-mouth texture punctuated by the type of topping used.

    And what is chocolate ganache? It's a versatile combination of just two ingredients: equal parts chocolate and heavy cream (that is, a 1 : 1 recipe ratio, by weight). Using a kitchen scale is helpful here.

    This easy chocolate truffle recipe uses a slightly higher 1½ : 1 chocolate-to-cream recipe ratio, so that the ganache filling will be nice and thick.

    a small scone
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    What you need

    Key Ingredients

    Chocolate: Use pure chocolate - the higher quality chocolate you purchase, the better your truffles will taste. Semi-sweet or dark chocolate make a very intense chocolate truffle and milk chocolate yields a sweeter truffle. I wouldn't recommend using white chocolate in this recipe because it's too thin.

    Notice that I said high quality chocolate. Since chocolate is the main flavor, you don't want it to taste waxy or artificial. The best type of chocolate to use are chocolate wafers or a bar of good chocolate. Candy melts (aka candy wafers, confectionery coating, compound coating, or compound chocolate) use lower quality ingredients than in pure chocolate, producing a lesser flavor profile, in my opinion. And save the chocolate chips for another day - they don't melt as smoothly.

    Heavy cream (or heavy whipping cream): It's the only dairy product that will melt the chocolate into the proper truffle consistency, so don't use half-and-half or milk. If you prefer, you can make non-dairy truffles using canned full-fat coconut milk (not the refrigerated kind). Shake it up and use in the recipe as you would heavy cream.

    Other ingredients

    Butter: The ganache filling also includes butter (for a creamy mouthfeel)

    Flavorings: Here is where you can really customize the truffle. The truffle recipe calls for vanilla extract, but you're not limited to that. See the Pro-Tip below for some ideas for flavor variations.

    Toppings: use something that's powdered or small. Think cocoa powder (a classic), colorful sprinkles or coarse sugar, or finely chopped nuts. If you're feeling ambitious, you can also dip the rolled truffles in tempered chocolate to give them a hard chocolate shell.

    Chocolate Truffle ingredients portioned into measuring cups.
    Only four ingredients needed: heavy cream, chocolate, butter, and a flavoring (in this case, Irish Whiskey)

    How to make chocolate truffles

    Step 1: Make the chocolate ganache filling

    If you're using solid chocolate, use a serrated knife to chop the chocolate into small pieces. Put the chocolate and butter in a heat-proof (preferably microwave-safe) bowl and set aside.

    Warm the heavy cream in a heavy-bottomed saucepan to just simmering with small bubbles (not boiling). This will be about 140 to 150°F on a digital thermometer.

    Pour the hot heavy cream onto the chocolate, cover and let it sit for about 2 to 3 minutes, then start stirring (photo 1). At first, the mixture will look grainy, but keep stirring until it is smooth.

    If the chocolate isn't fully melting (that is, the heavy cream wasn't hot enough), you can heat the mixture in the microwave on 50% powder for 20 seconds, then stir until the chocolate melts. Repeat if needed. If you're using a non-microwave safe bowl, heat the bowl on the stove over an inch of simmering water (in a saucepan just large enough so the bottom of the bowl isn't touching the water), stirring until the chocolate fully melts.

    If you're making more than one flavor of truffle, separate the ganache into different bowls. Add the vanilla or others flavorings each bowl and stir again.

    Collage of melting chocolate in heated cream for ganache.
    Making the ganache filling

    Step 2: Roll the ganache filling into balls

    The filling needs to firm up before it can be rolled into balls. To make the rolling easier, pour the ganache into a shallow pan (like a pie pan), then chill for an hour or two.

    Once it's set, scoop out 1 tablespoon of filling , and roll into balls about 1-inch in diameter (a small cookie scoop is helpful here). Place the balls onto a half sheet baking pan covered with a Silpat silicone mat, parchment paper, or waxed paper (photo 2).

    Chill the balls for 10 minutes to allow them to dry out a bit while you get your toppings ready.

    Collage of portioned hardened ganache to make truffles.
    Rolling the firmed ganache into balls

    Step 3: Coating the truffles

    It's time to cover the truffles with some sort of coating to keep the filling from sticking to your hands when you eat them.

    Pour the coating into a small bowl. Working with a few at a time, roll each ball in the bowl (photo 3). If you're going to dip the truffles in melted chocolate, be sure to temper the chocolate first to get a shiny finish and satisfying snap.

    Rolling a truffle ball in cocoa powder.
    Rolling the ganache ball in a cocoa powder coating

    Storage and make-ahead tips

    Place the truffles in an airtight container. Store at room temperature for 3 to 4 days or in the refrigerator for up to 2 weeks. Truffles taste best at room temperature. For longer storage, freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature before enjoying.

    To make the truffles ahead, prepare the truffle filling up to just before scooping them. The mixture must chill in the refrigerator for 1 to 2 hours or up to 3 days. If you're chilling it for longer than 4 hours, let the mixture sit on the counter for several minutes to soften before scooping. You can also store the truffle balls without the coatings in the freezer. Allow them to soften before coating them.

    This chocolate truffle recipe can easily be halved, but rather than doubling the recipe, make 2 separate batches instead. That way the ganache filling will firm up uniformly in the pan.

    Questions asked and answered

    Here are some questions that you might have...

    What's the best chocolate to use for truffles?

    I like to make my ganache filling with dark chocolate because of its intense chocolate flavor. You can use any good quality chocolate you prefer, from milk chocolate to semisweet chocolate to make your chocolate ganache. However, I wouldn't recommend using white chocolate in this recipe because it's too thin.

    Why isn't my truffle filling thickening?

    Make sure you are using pure chocolate and heavy cream. You need the extra fat to firm up the ganache. Keep the mixture refrigerated for at least 1 to 2 hours to set well. Don't rush!

    Why won't the toppings sticking to the filling?

    The filling might be too dry. Try mashing the truffle balls between your palms and re-roll them so they'll be sticky enough for the toppings.

    How to I get the truffles balls round?

    If your truffle filling is too sticky, just scoop it into mounds on your lined baking tray and refrigerate for about 30 minutes so they can dry a bit. You can also use a bit of cocoa powder on your hands as you roll the balls. Finally, don't worry if the truffles aren't perfectly round...these are handmade after all!

    Chocolate Truffles in rows on a white plate from overhead.

    Pro Tip: Truffle flavor variations

    It's the flavorings in the ganache filling that really differentiate one truffle from another. Here are some flavor variations to try, each one replacing the vanilla extract:

    • Mint Truffles: Use ¼ teaspoon of pure mint extract
    • Orange-Vanilla Truffles: Use ¼ teaspoon of Fiori di Sicilia extract
    • Mocha Truffles: Use 1 to 2 tablespoons of strong coffee (cooled)
    • Spirited Truffles: Use 1 to 2 tablespoons of your favorite bourbon, whisky, rum, or Kahlua for a boozy kick. Note: using spirits will make the truffles adults-only. Don't serve them to pregnant women, children, or those avoiding alcohol.

    You can also vary the truffle flavors with different types of coatings. Think cocoa powder (a classic), colorful sprinkles or coarse sugar, or finely chopped nuts. Or try shredded coconut, chocolate cookie crumbs, or graham crackers. Let your imagination go wild!

    Creamy, dreamy, really easy chocolate truffles

    These truffle balls are a melt-in-your-mouth dream. The ganache is velvety soft, and the vanilla underscores the richness of the dark chocolate. Other flavorings will be layered underneath to add more complexity to this treat.

    Chocolate Truffles on a white plate.

    Truffles make a great sharable gift for Valentine's Day, Date Night, Mother's Day, or during the Christmas and Hanukkah holidays. Or, just make a batch anytime you want to treat someone special to something special.

    You can skip the candy shop and make chocolate truffles your way!

    Slainté! L’chaim! Cheers!

    Tammy

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and a comment further down the page, follow me on Instagram and Pinterest, and become a fan on Facebook. You can also share the photo and link with your friends on Facebook or Pinterest using the hashtag #scotchandsconesblog so that more folks can enjoy it!

    Recipe

    Chocolate Truffles on a white plate with one bitten.

    Easy Chocolate Truffles (Only 4 Ingredients!)

    Tammy Spencer
    Skip the candy shop and make chocolate truffles your way. Only 4 ingredients are needed, and you can flavor them to your liking. Perfect for Valentine's Day or Date Night, these easy chocolate truffles will make your sweetheart swoon!
    Adapted from Sally's Baking Addiction
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 minutes mins
    Resting Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Dessert
    Cuisine General
    Servings 20 truffles
    Calories 62 kcal

    Equipment

    • serrated knife
    • digital thermometer optional
    • 8- x 8-inch baking pan
    • small cookie scoop (1 tablespoon)
    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the filling

    • 6 ounces dark chocolate wafers, or solid dark chocolate, chopped (1 cup), see Recipe Notes
    • 1 tablespoon unsalted butter, softened
    • ⅔ cup heavy cream, see Recipe Notes
    • ½ teaspoon pure vanilla extract, or other flavorings, see Recipe Notes

    For the coating

    • cocoa powder, sprinkles, coarse sugar, crushed nuts, or tempered melted chocolate

    Instructions
     

    • If you're using solid chocolate, use a serrated knife to chop the chocolate into small pieces. Put the chocolate and butter in a heat-proof (preferably microwave-safe) bowl and set aside.
    • Warm the heavy cream in a heavy-bottomed saucepan to just simmering with small bubbles (not boiling). This will be about 140 to 150 °F on a digital thermometer.
    • Pour the hot heavy cream onto the chocolate, cover and let it sit for about 2 to 3 minutes, then start stirring. At first, the mixture will look grainy, but keep stirring until it is smooth.
    • If the chocolate isn't fully melting (that is, the heavy cream wasn't hot enough), you can heat the mixture in the microwave on 50% powder for 20 seconds, then stir until the chocolate melts. Repeat if needed. If you're using a non-microwave safe bowl, heat the bowl on the stove over an inch of simmering water (in a saucepan just large enough so the bottom of the bowl isn't touching the water), stirring until the chocolate fully melts.
    • If you're making more than one flavor of truffle, separate the ganache into different bowls. Add the vanilla or others flavorings each bowl and stir again.
    • Pour each ganache flavor into a shallow dish (such as a 8- x 8-inch baking pan or a pie pan, depending on how many flavors of truffles you're making). Place a piece of plastic wrap directly on the surface to avoid condensation. Refrigerate for 1 to 2 hours.
    • Scoop the set truffle mixture into 1 tablespoon-sized balls using a small cookie scoop and place on a half sheet baking pan lined with a Silpat silicone mat, parchment paper, or waxed paper. Chill the balls for 10 minutes to allow them to dry out a bit.
    • Pour your preferred coating into a small bowl. Working with a few at a time, roll each ball in the bowl. If you're going to dip the truffles in melted chocolate, be sure to temper the chocolate first to get a shiny finish and satisfying snap.
    • Place the truffles in an airtight container. Store at room temperature for 3 to 4 days or in the refrigerator for up to 2 weeks. Truffles taste best at room temperature. For longer storage, freeze up to 3 months with or without the coating. Thaw in the refrigerator, then bring to room temperature before enjoying.
    • To make the truffles ahead, prepare the truffle filling through step 4. The mixture must chill in the refrigerator for 1 to 2 hours or up to 3 days. If you're chilling it for longer than 4 hours, let the mixture sit on the counter for several minutes to soften before scooping. You can also store the truffle balls without the coatings in the freezer. Allow them to soften before coating them.
    • This chocolate truffle recipe can easily be halved, but rather than doubling the recipe, make 2 separate batches instead. That way the ganache filling will firm up uniformly in the pan.

    Notes

    Use pure chocolate - the higher quality chocolate you purchase, the better your truffles will taste. Semi-sweet or dark chocolate make a very intense chocolate truffle and milk chocolate yields a sweeter truffle. I wouldn't recommend using white chocolate in this recipe because it's too thin. The best type of chocolate to use are chocolate wafers or a bar of chocolate. Candy melts (aka candy wafers, confectionery coating, compound coating, or compound chocolate) use cheaper ingredients than in pure chocolate, producing a lesser flavor profile, in my opinion. And save the chocolate chips for another day - they don't melt as smoothly.
    Heavy cream (or heavy whipping cream) is the only liquid that will melt the chocolate into the proper truffle consistency. Don't use half-and-half or milk. You can make non-dairy truffles using canned full-fat coconut milk (not the refrigerated kind). Shake it up and use in the recipe as you would heavy cream.
    Truffle Flavor Variations: It's the flavorings that really differentiate one truffle from another. Here are some flavor variations to try, each one replacing the vanilla extract:
    • Mint Truffles: Use ¼ teaspoon of pure mint extract
    • Orange-Vanilla Truffles: Use ¼ teaspoon of Fiori di Sicilia extract
    • Mocha Truffles: Use 1 to 2 tablespoons of strong coffee (cooled)
    • Spirited Truffles: Use 1 to 2 tablespoons of your favorite bourbon, whisky, rum, or Kahlua for a boozy kick. Note: using spirits will make the truffles adults-only. Don't serve them to pregnant women, children, or those avoiding alcohol.
    You can also vary the truffle flavors with different types of coatings. Think cocoa powder (a classic), colorful sprinkles or coarse sugar, or finely chopped nuts. Or try shredded coconut, chocolate cookie crumbs, or graham crackers. Let your imagination go wild!

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 truffleCalories: 62 kcal
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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