Chocolate truffles are an easy and decadent treat! This rich and chocolaty, 2 bite dessert only needs 2 ingredients to make. There are lots of ways to flavor and customize this recipe! Read on for 10 different topping ideas for truffles!
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Chocolate truffles ingredients:
Classic chocolate truffles just feature 2 must-have ingredients:
• heavy cream
For the chocolate, I like to use semi-sweet chocolate for truffles because I find it’s less overpowering. So you can really customize it and change up the flavors with ease.
As always, for chocolate, it should be chocolate that’s meant for melting (usually in the baking isle). So it should be labeled “Baker’s” or “couverture” chocolate. Regular chocolate chips would just give you a sad and grainy truffle because it won’t melt as well.
For the cream, you’ll need full fat heavy cream. So it should have at least 30% fat in it! The more fat, the merrier because it helps the cream and the chocolate bind into a smooth, silky mixture when melted!
How to make chocolate truffles:
Making chocolate truffles is insanely easy! In the recipe card below, I have instructions for melting the chocolate and heavy cream together either in a microwave or bain-marie.
I do NOT like using the method where you heat cream and pour it over chocolate to let the residual heat melt it! Because there’s a higher ratio of chocolate to cream, I’ve never had success where the chocolate melted fully with just second hand heat. So I like to stick to either microwaving or a bain-marie!
To make chocolate truffles, first you need to heat the chocolate and cream together until melted and smooth. Cover the mixture with plastic wrap touching the surface, and refrigerate for at least 2 hours to let it set up.
Uncover the cooled mixture. Scoop portions that are about 1 tablespoon large, and roll the portions between the palm of your hands until you get a smooth ball. * You need to work quickly here to avoid having the truffle melt in your hands! It also helps to dip your hands in cold water beforehand.
Roll the truffles in your desired topping (topping options below)!
Customize your truffles:
What’s especially great about truffles is their simplicity! Because the only ingredients are chocolate and cream, there are a lot of different flavorings you can add to change up this classic truffle! You can also roll the truffles in a lot of different toppings.
Chocolate truffle flavorings:
There are a bunch of different ways to flavor truffles! Some ideas for you:
• vanilla extract (classic)
• citrus extract
• lemon/lime/orange zest
• almond extract
• peppermint extract (for Christmas!)
• spices (like cinnamon, nutmeg, allspice, etc.)
• add some peanut butter to the mixture before chilling for chocolate peanut butter truffles!
• add Nutella to the mix before chilling for Nutella truffles!!!
10 different chocolate truffle topping ideas:
There are a lot of options when it comes to what to roll truffles in. My top 10 ideas for truffle toppings are:
• cocoa powder (classic)
• cocoa nibs
• powdered sugar
• raw or toasted shredded coconut
• raw or toasted chopped nuts (like almonds, walnuts, peanuts, hazelnuts, pistachios, etc.!)
• melted chocolate (dark, semi-sweet, white)
• course sugar (for added crunch!)
• crushed cookie crumbs (like tea biscuits, Oreos, graham crackers, etc.)
• crushed cereal (cornflakes are my personal favorite!)
Chocolate truffle storage:
One of the many conveniences of chocolate truffles is in the fact that you can make them way, way, way in advance, and they’ll keep fresh for days! Thanks to all of the fat in truffles, it serves as a natural preservative!
It’s important to keep your truffles stored in an airtight container for maximum freshness. Stored at room temperature, chocolate truffles keep for about 4 days. And they’ll keep for around 14 days in the fridge.
If you liked these chocolate truffles, you may like some of these other chocolaty recipes:
Homemade Chocolate Truffles Recipe
For the chocolate truffles:
- 8 ounces (1 cup) semi-sweet chocolate, coarsely chopped * see notes
- 1/2 cup heavy cream ** see notes
Optional toppings for chocolate truffles:
- cocoa powder
- cocoa nibs
- powdered sugar
- raw or toasted shredded coconut
- raw or toasted chopped nuts, almonds, walnuts, peanuts, hazelnuts, etc.!
- melted chocolate, dark, semi-sweet, white
- course sugar (for added crunch!)
- crushed cookie crumbs, tea biscuits, Oreos, graham crackers, etc.
- crushed cereal, (cornflakes are my favorite!)
- Microwave method instructions: In a medium sized, microwave safe bowl, combine chopped chocolate and heavy cream. Microwave on high heat for 30 seconds. Take the bowl out and stir the mixture. Microwave in 10 second intervals, stirring after each burst, until completely melted and smooth.Double broiler (bain-marie) method instructions: Select a pot and a bowl where the bowl fits in the pot with at least 2 inches of space between the bottom of the pot and the bowl. Fill the pot with 1 inch of water, and heat until it's warm and steaming, but not bubbling. Add your chopped chocolate and heavy cream to a medium sized, heat safe bowl. Place the bowl in the pot, making sure the water doesn't come in contact with the bowl. Gently heat, stirring often, until the mixture is melted and smooth.
- Cover the chocolate and cream mixture with plastic wrap touching the surface of the mixture, and refrigerate for at least 2 hours. Once the mixture has hardened, scoop into roughly 1 tablespoon portions. Use your hands to roll into smooth, round truffles.
- Roll in your desired toppings, or serve plain!