When it comes to homemade decadence with minimum effort, you can’t beat Chocolate Truffles! Chocolate Truffles are made by melting chocolate with cream and butter. Chill, roll then coat. They’re EASY if you use my little trick to make these with minimum fuss without getting chocolate all over yourself!!!
Bonus: you get to lick the bowl clean. I’ll take that over cake batter any day!
Chocolate Truffles
5 years ago when I embarked on a chocolate truffle mission, I was rather surprised that it wasn’t as easy as I thought to find a “normal” chocolate truffle recipe.
All I wanted was a basic truffle recipe that I could make without having to use $40/kg ($20/lb) Lindt 85% cacao dark chocolate, without liquor in it, without a salted caramel centre, without using a candy thermometer, without a double coating of chocolate.
Was I asking for the impossible?? Was I reaching for the stars??
So I just muddled together my own. All you need is chocolate, cream and butter. How hard could it be? (*She thought confidently, overly confidently it turned out because it did end up requiring a few batches to get the ratios right for the perfect rollable-yet-melt-in-your-mouth consistency)
What you need
The world’s easiest sweet treat – chocolate, butter and cream!
Chocolate – the better the quality, the better the truffle. But still so luxurious made with mainstream brand chocolate you get in grocery stores. Just be sure to use the chocolate you buy in the baking aisle, not eating chocolate. Baking chocolate is made for melting smoothly, eating chocolate does not melt properly and also has a different consistency once it resets.
Cream – full fat all the way! I’m not just being fussy here, it’s actually required. Don’t use a cream with less than 30% fat because then the chocolate won’t firm up enough to scoop ‘n roll (as I found out the hard way when I attempted to make “low fat” chocolate truffles, SERIOUSLY WHO DOES THAT??!!)
Butter – it adds another layer of richness to the chocolate truffles as well as assisting with consistency (because butter firms up in the fridge to make the mixture roll-able but then softens once the truffles are at room temp).
How to make Chocolate Truffles
Rolling truffles can get quite messy, so here are my tips to make truffles with ease:
1. Make sure that the truffle mixture is properly chilled before rolling them so I recommend chilling for at least 5 hours, preferably overnight. Don’t be tempted to freeze it to speed it up because then the chocolate will set unevenly which will result in some parts that are too hard to scoop out.
2. Keep your hands cold with an ice pack or a bag of frozen peas (covered with a tea towel) – I have hot little hands. Plenty of built-in insulation. 😂 Which is great for saving on the power bill in winter. Not so good for making chocolate truffles because my hot little hands melt the chocolate while I’m rolling the balls so they slip and slide everywhere.
So before you start rolling, run your hands under cold water and keep an ice pack, frozen peas or something cold nearby to keep your hands cold throughout the rolling process.
***I know this sounds weird, but it is so effective!****
Gifting and eating!!
And when to make these little beauties??
Post meal “light” treat, rather than committing to a whole grand dessert. I don’t know about your family and friends, but mine tend to overload on the mains (possibly because the vast proportion of my cooking attention is focussed on the main affair) and often too full for dessert. Sound familiar to you too??
After dinner coffee or cocktail – just like at fine dining restaurants! Try it with an Espresso Martini (*she swoons at the thought*);
Afternoon tea, morning tea, and everything in between; and
GIFTING – the main reason I make these! I will go all year without making truffles, then suddenly go on a truffle binge as we approach Christmas! Pack them in sweet little boxes with tissue paper and tie with ribbons or I’m little cellophane bags.
They last for yonks (that’s Aussie for “ages”), as in weeks and weeks. Keep them in the fridge if it’s hot where you are but definitely serve at room temperature so the chocolate is creamy and melty the moment you bite into it!! – Nagi x
Watch how to make it
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Easy Chocolate Truffles
Ingredients
- 285g / 10 oz dark chocolate melts (chocolate chips, or chocolate block coarsely chopped)
- 2 tbsp (30g) unsalted butter
- 1/2 cup (125ml) cream (full fat, not low fat, not whipped)
Coating ideas (each enough to coat 24 truffles)
- 1/2 cup desiccated coconut
- 1/4 cup unsweetened cocoa powder (Dutch Processed is darker, looks "posh")
- 1/2 cup crushed peanuts (small, so can stick)
- 1/3 cup sprinkles or similar
- 1/4 cup icing sugar / powdered sugar
Instructions
- Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
- Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
- Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
- Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.
Rolling the Truffle Balls
- Place cocoa / coatings of choice in a small bowl or plate.
- Remove Ganache from fridge. The chocolate mixture should be firm – softer than cold butter but harder than peanut butter.
- Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels. ("Freezer Pack").
- Scoop up a tablespoon (using tablespoon measure), then use a teaspoon to scoop the mixture out into your hands (see video). Roll into ball then place on chilled plate. Repeat with remaining chocolate mixture, chilling hands on Freezer Pack as needed.
- Once all balls are rolled, roll in cocoa or Coatings of choice. Serve at room temp so the chocolate is beautifully creamy inside!
Recipe Notes:
- Cold plate or tray for placing the balls on
- Keep your hands COLD. I have hot little hands. I keep a bag of frozen peas or ice pack handy to chill my hands!
Nutrition Information:
First published November 2014. About time I updated it!!!
Life of Dozer
At a “no dogs allowed” beach. He’s ALWAYS pushing the boundaries!!
Great recipe +great menus well. done yup Dozer looks about lonely not being able to wolf down food😁😁 I am definetly making the glazed ham.for new years day 2020
I hope you love it Gillian!
Hi Nagi, wanting to add some liquor, at what stage would you suggest I do this? Also, any particular booze to make it adulty delish?
Hi Bridge, I’d add it after mixing the melted chocolate and cream together – anything would be good here! Rum, frangelico, baileys… the options are endless!
Nagi, cold hands warm heart. Oh and do not have kids around…..Haaa or Dozer. Yummi!
OMG! These disappeared so fast I was lucky to get one. So much easier and quicker than my Mums recipe, lol.
Thanks for sharing. Merry Christmas Nagi
Always make a double batch!! 😂
Hi, can I use milk chocolate instead of dark chocolate. Just want to say I love your recipes. Thank you for sharing them. X
Hi Gem, you sure can! I hope you love them ❤️
How long do these keep?
Hi Amy, I’ve kept mine in the fridge upwards of 2 weeks 🙂
These were super easy and delish. I’ve made them twice now. Thanks!
I’m so glad you love them Linda!
What kind of chocolate did you use? Like brand?
Hi Hannah, you can use any brand, I’ve used Cadbury melts here – N x
I don’t have a microwave! 😅
Will melting the mixture on a stovetop (bowl over saucepan with boiling water) achieve the same results..?
Hi Rina, yes definitely (I just find the microwave quicker and easier) – N x
Hello Nagi I just found your website on Pinterest. Just fabulous. A huge huge thank you for the fabulous cookbooks. It’s going to take me along time to cook all those great recipes but I will have fun doing it.
Cheers
Pamela
YUM!!! Just give me the bowl and a spoon!! Dozer simply doesn’t understand a “no dogs allowed beach”! Who came up with that silly idea?!
That was a great tip, using frozen peas bag to keep the palms cold 🙂 Love seeing your YouTube channel growing lately.
Nice recipe. I love that it’s simple and effective. It taste great too! I didn’t have to spend a ton of money.
Wahoo!!! I’m so happy you enjoyed them!
I know this recipe is a few years old, hope you’re still reading comments! Are these something I could make ahead & freeze? Or could I make the middle, freeze, & defrost & coat just before serving? Thanks!
Hi Jordan, how far in advance are you wanting to make them? They do last a while in the fridge – N x
Almost 2 weeks- about 10 days. Would they be ok in the fridge that long?
Thanks!
I have been making truffles for years. One year they were overlooked & stayed in the fridge, in a jar for months ! They were still delicious, after all that time ! A timeless delight.
I’d like to know what kind of cream you use: 15% or 35%. It’s not clear to me what “full fat” means. Thanks!
Hi Karin! 35% or higher 🙂 N x
These look so great — will they last if i ship them across country to my in-laws as a gift?
Hi! I a couple years late to the party but I have had success shipping “cold” treats using a styrofoam shipping container, box for the treat inside, towel over it to secure and just ice (in plastic baggies which are in plastic baggies). Four day shipping on some eclairs and they were still frozen when they got there.
I’d worry…. Sorry! If it got hot drink transportation, if they get tossed around… etc etc!
OMG … I am so making these for Christmas!! I want mine to be boozy, though … I see you commented not to worry too much about reducing the cream if adding liquid flavorings. BUT, I’m thinking my Java Infusion vodka would be AMAZING!! 😀 😀 😀 Or even rum & then dust in coconut. I’m thinking I still would want to cut back on the cream. Maybe my head’s not in the place right now as I’ve not added butter before. Any thoughts as I see this recipe is a few years old… ??? Thanks in advance!!!
Oooh YES to adding booze! Just hold back a couple of tablespoons of cream and add booze in its place. Do a taste test then adjust booze to taste!
Just tried them. These are divine! Soooo delicious. Highly recommended.
Thank you for this recipe.
WHOOT! So glad to hear that! N x
Does this work with milk chocolate? Want to use with my Rainbows/Brownies and think this might be a bit strong form them.
Hello Nagi, love your recipes. I make truffles and dip them in chocolate. Could you please tell me why you put butter into the mixture – I always leave it out even though my recipe calls for it. I imagine globs of fatty goo sitting on top of the mixture when it sets so leave it out. I also make white chocolate truffles but they are always soft after setting and are extremely hard to roll – have you got a solution? Thankyou for endless supply of lovely recipes – always go to the end first to see what Dozer is up to! ?
Hi Mary! I add butter because I feel like it adds that extra element of luxury that I associate with truffles and it helps set the truffles to a perfect consistency (because butter sets whereas cream does not). I promise there is no fatty goo when it sets! It mixes in beautifully so you don’t even know it is there 🙂 On white chocolate – it is definitely more temperamental than normal chocolate! What type are you using? I tend to stick to standard melts from supermarkets for recipes like this because I have more confidence that it will work. Using expensive white chocolate blocks from speciality stores has different setting qualities 🙂