Homemade Chocolate Truffles
These rich, creamy homemade chocolate truffles are made with just 4 simple ingredients chocolate, heavy cream, butter, and vanilla and can be rolled in cocoa, nuts, or sprinkles for an elegant treat.
Equipment
- Mixing bowl
- Heatproof Bowl
- Spatula
- Refrigerator
Ingredients
Truffle Base
- 8 oz quality chocolate semi-sweet or dark, finely chopped (avoid chocolate chips)
- 2/3 cup heavy cream or heavy whipping cream
- 1 tbsp unsalted butter softened
- 1 tsp pure vanilla extract
Optional Coatings
- unsweetened cocoa powder for rolling
- sprinkles or crushed nuts for coating
Instructions
- Finely chop the chocolate and place it in a heatproof bowl.
- Heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate and let sit for 2–3 minutes without stirring.
- Add the butter and vanilla extract, then stir gently until smooth and fully combined.
- Cover and refrigerate for 1–2 hours, or until the mixture is firm enough to scoop.
- Scoop small portions and roll into balls. Coat in cocoa powder, nuts, or sprinkles as desired.
- Store truffles in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Notes
Use high-quality chocolate bars for the best texture and flavor. For a smoother rolling process, refrigerate scooped truffle mounds for 20 minutes before shaping into balls.