Chocolate Truffles are rich, smooth, and easy to make at home—no need to buy pricey ones. They’re perfect for gifting or serving to guests.
Easy Chocolate Truffle Recipe
Truffles can be tricky, but this recipe aims to make them as easy as possible.
The secret? Ghirardelli melting wafers. They’re rich and tasty like fancy chocolate but way easier to use—no chopping or tempering needed. You’ll be surprised how simple truffles can be!
How To Make Chocolate Truffles
- Chill properly: Don’t rush. If it’s too firm, let it sit at room temp for 30 minutes.
- Don’t freeze: It will ruin the texture of the chocolate.
- Use a wide, shallow bowl: It will chill faster and more evenly.
- Cover with plastic wrap: Stops a film from forming on top.
- Use heavy cream only: Milk or half-and-half won’t thicken enough.
- Stick with dark chocolate: Other kinds are too soft to roll into balls.
Trying Out Different Flavors
- Make mini truffles using 1½ teaspoons of the mix instead of a full tablespoon
- Swap vanilla for other extracts like peppermint, almond, coconut, orange, raspberry, or hazelnut
- Dip in melted chocolate instead of rolling in toppings
How Do You Eat Chocolate Truffles?
- Enjoy them anytime! They’re the perfect small treat—not too heavy but still sweet.
- Serve after a big meal when guests want just a little dessert.
- They also make great gifts—pack a few in cute boxes or bags for holidays or birthdays.
Storage
Keep truffles in an airtight container in the fridge for weeks. Let them sit at room temp before eating for the best smooth, melt-in-your-mouth texture.
My Number One Chocolate Truffle Recipe Tip:
Truffles can get sticky and hard to roll. Scoop onto a lined tray and chill for 30 minutes so they can firm up. Then roll straight from the fridge. (Thanks for the tip, Sally!)
Quick Tip
Still sticky? Chill longer or cool your hands with a freezer bag or frozen veggies before rolling.
More Indulgent Dessert Recipes
- Chocolate Cheesecake with a chocolate cookie crust
- Chocolate Covered Strawberries with a white chocolate drizzle
- Bakery Style Chocolate Cookies with chocolate chips
- Buttercrunch Candy peanut butter and chocolate confection
- Chocolate Peanut Butter Pie with a chocolate cookie crust
Chocolate Truffles
Chocolate truffles are a rich and indulgent treat made from chocolate, cream, and a few flavor enhancers. Simple and elegant, they’re perfect for serving guests or gifting to friends.
Equipment
- Large bowl microwave-safe
- Sheet pan (15″ x 10″) lined
Ingredients
- 1 (10-ounce) bag dark chocolate melting wafers see note 1
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla bean paste or vanilla extract, see note 2
- Truffle coating see note 3
Instructions
- Add the chocolate wafers, butter, cream, and salt to a large, microwave-safe bowl. Microwave in bursts of 30 seconds, stirring between each burst for 20 seconds, until mostly melted. About 90 seconds total. It’s ok if it’s not totally melted. Stir, cover, and let stand for 5 minutes without disturbing.
- After 5 minutes, remove the plate and stir until smooth. Add in vanilla and mix through. Cover with plastic wrap, directly touching the surface of the chocolate and chill in the fridge for 4–6 hours before rolling into balls (see note 4). Don’t freeze.
- Set out a tray and line it with parchment paper. Use a tablespoon measuring spoon to scoop out the chocolate, then use a spoon to coax the chocolate out of the measuring spoon and onto the lined tray in small blobs.
- Place the tray of chocolate blobs in the fridge for 30 minutes, uncovered. This will dry out the chocolate slightly so it’s easier to roll.
- After 30 minutes, remove the tray from the fridge. Quickly roll the blobs into balls. If the blobs become sticky or difficult to roll, place the tray back in the fridge. Once rolled, return each ball to the sheet pan. When all the balls are rolled, place the pan in the fridge again for 10 minutes.
- While the balls are firming for 10 minutes, set out your preferred coatings in small shallow bowls. I like rolling some in finely shredded coconut, cocoa powder, and powdered sugar. Roll balls into toppings and serve truffles at room temperature.
Video
Recipe Notes
Note 1: Dark chocolate can’t be replaced by milk, semi-sweet, or white chocolate in this recipe.
Note 2: Feel free to change up the flavoring here by using a different extract. Try peppermint, coconut, almond, orange, raspberry, or hazelnut extracts or emulsions.
Note 3: You can coat these truffles in blended sweetened coconut, finely crushed nuts, sprinkles, Dutch-process cocoa powder, powdered sugar, or crushed candy cane.
Note 4: It’s totally fine to chill longer, but if the mixture is too firm to scoop out, you’ll need to leave it at room temperature to soften for about 30 minutes.
Storage: Store Chocolate Truffles in an airtight container in the fridge for weeks! When you’re ready to enjoy, allow them to come to room temperature first.
Nutrition
Serving: 1serving | Calories: 101kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 19mg | Potassium: 5mg | Sugar: 9g | Vitamin A: 111IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.01mg
Nutrition information is automatically calculated, so should only be used as an approximation.
A delicious treat! As Chelsea’s husband, I can attest that me (and our kids) give this recipe 5 stars.