Easy Chocolate Truffles are a perfect Valentine's Day Dessert! Roll in chopped nuts, sprinkles, cocoa powder, or coconut! Just pour warm cream over chopped chocolate, add some vanilla, and stir. Homemade chocolate truffles are seriously that simple!
Looking for other chocolate treats? Sea Salt Chocolate Almond Clusters are only a few ingredients and so easy. And these Thick Triple Chocolate Cookies are GIANT and extra thick.
Ingredients You'll Need:
- Chocolate - I prefer semi-sweet or dark chocolate for richer truffles
- Heavy Cream
- Vanilla Extract
- Toppings: Chopped Nuts, Sprinkles, Cocoa Powder, or Shredded Coconut
How to Make Homemade Chocolate Truffles
- Start by chopping up the chocolate and adding to a bowl. Chopping the chocolate into smaller pieces helps the chocolate melt when the hot cream is added.
- Next, heat up the cream either in the microwave or on the stove. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. The chocolate will start to melt. Add the vanilla extract and stir until smooth.
- Cover with plastic wrap, pressing it to the surface and place in the fridge to chill for 1-2 hours.
- Now just scoop and roll into balls then roll the chocolate balls into the toppings of your choice. Pop back into the fridge until ready to enjoy!
Leftovers and Storage
Truffles can be stored in an airtight container in the fridge for 2 weeks. Before enjoying, I recommend letting them sit at room temperature for a few minutes to warm up.
What type of chocolate should be used?
I recommend using a chocolate bar, not chocolate chips, since a bar will melt smoother. Also since the chocolate is the main ingredient, I recommend using a higher quality and one that you love.
I like using semi-sweet or dark chocolate for richer, more indulgent truffles. You can use milk chocolate, but you will need to reduce the cream since milk chocolate is softer than dark chocolate.
What are some toppings for the chocolate truffles?
- Finely Chopped Nuts - I love using walnuts or almonds!
- Sprinkles - Use some red and pink sprinkles for Valentine's Day! You can use other colored sprinkles for other holidays. Like red and green sprinkles for Christmas! I also love using sprinkles to make these festive Christmas Sugar Cookies with Sprinkles.
- Shredded Coconut - You can give them a rough chop so they're smaller pieces.
- Unsweetened Cocoa Powder
Recipe Notes and Tips:
- Chopping the chocolate into finer pieces will help it melt much easier with the heavy cream.
- For faster chill time, pour the chocolate mixture into a larger shallow dish (like a square cake pan). The thinner, even, thickness lets the chocolate chill faster.
- The mixture can be sticky to roll. You can wear rubber gloves or coat your hands in cocoa powder, or after you scoop the mounds but before you roll into balls just refrigerate the balls for about 20 minutes and then roll into balls and into the toppings.
- If the toppings aren't sticking, just roll the truffle between your hands for a few seconds to warm it up.
- If the chocolate doesn't melt fully into the cream (this happens if your chocolate pieces were too big) you can place the bowl over a pot of simmering water (a double boiler) and stir so it all melts.
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PrintRecipe
Easy Chocolate Truffles
Easy Chocolate Truffles are a perfect Valentine's Day Dessert! Roll in chopped nuts, sprinkles, cocoa powder, or coconut! Just pour warm cream over chopped chocolate, add some vanilla, and stir. Homemade chocolate truffles are seriously that simple!
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours
- Yield: 20 truffles
- Category: Dessert
- Method: Stovetop, Microwave
- Cuisine: American
Ingredients
- 8 ounces semisweet or dark chocolate, finely chopped
- ⅔ cup heavy cream
- ½ teaspoon vanilla extract
- Optional Toppings: Sprinkles, Crushed Nuts, Unsweetened Cocoa Powder, or Shredded Coconut
Instructions
- Heat Cream. Add chopped chocolate to a heat-proof bowl and set aside. Heat the heavy cream in the microwave or on the stove, until simmering (not boiling). Pour the warmed cream over the chopped chocolate and let sit for 5 minutes.
- Stir Chocolate. Add vanilla extract to cream and chocolate and stir until the chocolate is melted and the mixture is combined and smooth.
- Chill Chocolate. Cover chocolate with plastic wrap - I like to press the plastic wrap to the surface of the chocolate so you don't get any condensation. Refrigerate until fully chilled - about 1-2 hours depending on depth of chocolate.
- Scoop and Roll Truffles. Scoop the chilled truffle mixture and roll into balls. I recommend making the truffles 2 teaspoons to 1 tablespoon sized, but you can make them as big or as large as you'd like. I like to use a cookie scoop for quicker scooping and even sized truffles. Roll the scoops into balls and roll into the toppings. If the mixture is too sticky to roll, you can refrigerate the scooped mounds for 20 minutes before rolling into balls.
- Store and Enjoy. I recommend storing the truffles in the fridge (up to 2 weeks), but they taste best when they've sat at room temperature for a little to warm up.
Notes
Chocolate - Note, if you use a milk chocolate, you'll want to reduce the cream to a ½ cup as milk chocolate has a higher milk content than dark chocolate
Nutrition
- Serving Size: 1 truffle
- Calories: 80
- Sugar: 4.3 g
- Sodium: 2.2 mg
- Fat: 5.8 g
- Carbohydrates: 6.1 g
- Fiber: 0.9 g
- Protein: 0.8 g
- Cholesterol: 5.2 mg
Katie says
I couldn't believe how easy these truffles were to make