4-Ingredient Homemade Chocolate Truffles
If you're looking for a decadent treat that’s surprisingly simple to make, homemade chocolate truffles are the answer. These bite-sized chocolates are rich, creamy, and perfect for gifting, entertaining, or indulging yourself. With just 4 ingredients needed to make the silky ganache center and endless coating possibilities, chocolate truffles are a sweet labor of love that everyone will enjoy!
Servings: 2 dozen truffles
Calories: 958kcal
Equipment
Thermometer
Plastic wrap
Ingredients
- 8 oz (225g) high-quality semi-sweet or dark chocolate bar
- ⅔ cup (160ml) heavy cream
- 2 tsp pure vanilla extract
- ¼ tsp kosher salt
Toppings (you’ll need about ¼ - ⅓ cup of each)
- Chopped nuts (pistachios, peanuts, hazelnuts, pecans, anything you like!)
- Cocoa powder
- Shredded coconut
- Powdered sugar
- Melted chocolate
- Sprinkles
Instructions
- Chop the chocolate. Use a sharp knife to finely chop the chocolate bar, then place in a heat-proof bowl.
- Warm the cream. Place ⅔ cup (160ml) heavy cream in the bowl of a saucepan, then set over medium heat. Slowly bring the cream to a simmer, but do not allow it to boil. Pour the cream over the chopped chocolate, allow to sit for 5 minutes.
- Flavor the chocolate. Use a rubber spatula to stir the chocolate mixture until completely smooth. Add 2 tsp vanilla extract and ¼ tsp kosher salt, then mix again.
- Chill the mixture. Allow the chocolate to cool to room temperature, then cover with plastic wrap so that it’s touching the chocolate mixture. Transfer to a refrigerator for at least 2 hours, or until completely cool.
- Form the truffles. Using a small cookie scoop, transfer small, even portions of the truffle mixture to a parchment-lined baking sheet. If you don’t have a scoop, portion the chocolate into mounds roughly the size of 1 tablespoon. Return to the refrigerator for 20-30 minutes (this makes them easier to roll out).
- Setup topping station. Place toppings, such as chopped nuts, cocoa powder, shredded coconut, powdered sugar, melted chocolate, or sprinkles in individual small bowls. Start with about ¼ - ⅓ cup, then add more if needed.
- Assemble the truffles. One at a time, roll each truffle into a uniform round ball. Immediately transfer to the topping bowl of your choice, then roll until evenly coated on all sides. Transfer the truffle to a clean plate. Repeat with remaining truffles, then refrigerate for at least 2 hours or overnight. Enjoy!
Notes
- Truffles can be kept at room temperature for up to 3 days or in a refrigerator for up to 2 weeks.
- Freeze truffles in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.
- Do not use chocolate chips for this recipe. I recommend high-quality chocolate bars.
Nutrition
Calories: 958kcal | Carbohydrates: 55g | Protein: 11g | Fat: 77g | Saturated Fat: 46g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 93mg | Sodium: 335mg | Potassium: 892mg | Fiber: 12g | Sugar: 30g | Vitamin A: 1204IU | Vitamin C: 0.5mg | Calcium: 135mg | Iron: 14mg
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