Perfect for Valentine's Day or date night, these easy chocolate truffles will make your sweetheart swoon. Only 4 basic ingredients needed!
Have you ever thought about making chocolate truffles, but thought it would be too hard?
Think again!
Not only are chocolate truffles easy to make, they're customizable to suit your taste.
No more having to run to an expensive candy shop to buy a treat you can certainly make yourself!
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Only four basic ingredients needed
Truffles are essentially chocolate ganache covered with some sort of topping.
And what is chocolate ganache? It's equal parts chocolate and heavy cream (by weight). Using a kitchen scale is helpful here.
You might notice that this recipe for chocolate truffles uses a higher chocolate to cream recipe ratio (1½ to 1). It's so the ganache filling will be nice and thick.
It also includes butter (for a creamy mouthfeel) and some sort of flavoring. Try extracts like vanilla, raspberry, mint, or Fiori di Sicilia (vanilla orange), or add a small amount of bourbon, whisky, rum, or Kahlua for a boozy kick. In the image below I'm using Irish whiskey (more on that later).
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.
Notice that I said good quality chocolate. Since chocolate is the main flavor, you don't want it to be waxy or artificial tasting.
As for toppings, you'll want something that's powdered or small. Think cocoa powder (a classic), sprinkles, coarse sugar, or finely chopped nuts. If you're feeling ambitious, you can also dip the rolled truffles in tempered chocolate.
How to make chocolate truffles
There are three main steps in making this easy chocolate truffles recipe.
Step 1: Make the chocolate ganache
Heat the heavy cream to just simmering and pour it over the chopped chocolate and butter. Allow it to sit for a couple of minutes, then stir the mixture until it's smooth.
At this point add whatever flavoring(s) you'd like.
In the pictured examples, instead of making just one truffle flavor, I used vanilla, peppermint extract, and, just for fun, Irish whiskey.
(Like to complicate things, do we?)
I made one batch of the ganache, separated it into 3 parts, and adjusted the amounts of flavorings accordingly: 1 tablespoon of whiskey, ½ teaspoon vanilla, and ¼ teaspoon peppermint extract.
Step 2: Roll the ganache filling into balls
The ganache needs to firm up before it can be rolled into balls. To make the rolling easier, pour the ganache into a shallow 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 onto a half sheet baking pan. A small cookie scoop is helpful here.
After you roll the ganache filling into balls, let them chill again (to dry them a bit) while you get your toppings ready.
Step 3: Topping the truffles
It's time to coat the truffles with some sort of topping to keep the filling from sticking to your hands when you eat them.
In the pictured examples, I topped the whiskey truffles with cocoa powder, the vanilla truffles with chopped almonds, and the peppermint truffles with coarse sugar.
Questions asked and answered
Here are some questions that you might have...
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.
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!
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.
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!
Creamy, dreamy, really easy chocolate truffles
My dark chocolate truffles pictured here all have a lovely, creamy base. The vanilla truffles are truly divine, and mint truffles are rich and flavorful (as long as you don't use too much peppermint extract).
Including whiskey in the filling can be noticeable depending on how much you use because the alcohol isn't cooked out. They will be less potent than Whisky Fudge, but still remember that they'll be an adults-only treat.
Easy to make and delicious to eat, these chocolate truffles will make your special someone swoon!
Slainté! L’chaim! Cheers!
Tammy
Easy recipes for candy and fudge
Candy making doesn't have to be hard, and making fudge definitely isn't. And if you want to try your hand at chocolate dipped treats, here's a guide to temper chocolate for that satisfying snap.
Recipe
Easy Chocolate Truffles (only 4 ingredients!)
Equipment
- serrated knife
Ingredients
For the filling
- 1¼ cups chocolate, chopped, see Recipe Notes
- 1 Tbsp unsalted butter, softened
- ⅔ cup heavy cream
- ½ tsp pure vanilla extract, or other flavorings (see Recipe Notes)
For the topping
- cocoa powder, sprinkles, coarse sugar, crushed nuts, or tempered melted chocolate
Instructions
- Use a serrated knife to chop the chocolate into small pieces. Put the chocolate in a heat-proof bowl and set aside.
- Warm the cream in a heavy-bottomed saucepan to just simmering (small bubbles...NOT boiling).
- Add the butter to the chocolate and pour the heavy cream evenly on top. Cover and let sit for about 2 to 3 minutes, then start stirring. At first it will look grainy, but keep stirring until the mixture is smooth. Add the vanilla and stir again.
- Pour the ganache into a shallow dish such as an 8- x 8-inch baking pan or a 9-inch pie pan. 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 or parchment paper. Chill the balls for 10 minutes to allow them to dry out a bit.
- Pour the topping into a small bowl. Working with a few at a time, roll each ball into the toppings. If you're going to dip the truffles in melted chocolate, be sure to temper the chocolate first.
- 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. Serve and enjoy!
