Chocolate Truffles

Please welcome guest author Garrett McCord who is helping us get ready for Valentine’s Day with these easy-to-make chocolate truffles. ~Elise

Want to show me romance and sweep me off my feet? Then cook for me.

Flowers are a sweet gesture, but I don’t have a vase so they end up sitting on my table in an Indiana Jones Big Gulp cup and then my cats end up eating them anyway. Gifts and tokens are sweet and while I may say thank you out loud in my mind I’m saying, “Great, now I have more crud in my house and no place to put it!”

No, if you want to make me swoon, then cook for me. If you don’t know how to cook, make me chocolate truffles.

Truffles are the simplest of candy to make; cream, chocolate, and time is all it takes to create something blissfully elegant, decadent, and delicious. Be sure to use high quality chocolate, and if you can find it, chocolate that is 62% cacao or higher, and organic cream, as the quality of these ingredients will affect the final product.

Bite of Chocolate Truffle

From the recipe archive, first posted 2009.

Chocolate Truffles Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Chilling and Rolling time: 2 hours, 20 minutes
  • Yield: Makes 30-40 chocolate truffles


Basic truffle ingredients

  • 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
  • 1/2 cup of heavy whipping cream
  • 1 teaspoon of vanilla extract

Optional base flavorings:

  • Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
  • Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
  • Amaretto (1-2 tablespoons)
  • Almond extract (1 teaspoon)

Truffle coatings

  • Cocoa powder
  • Finely chopped walnuts
  • Finely chopped almonds


1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).

If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)

3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

rolling truffles in cocoa powder

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

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Chocolate Truffles

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Showing 4 of 86 Comments

  • Sudu Roy

    These look absolutely great!! And I think it felt like I just got a bit fatter by simply looking at your delicious photos! Sadly no “low-fat” or “no-fat” versions will work for this…or will it??!

    Low-fat or no-fat truffles? Sorry Sudu Roy, not a chance in Tartarus. ;) ~Garrett

  • Sudu Roy

    BTW no sugar? Did you mean sweetened chocolate bars? Which brand do you recommend?

    Yep, no sugar. Baking chocolate bars or chips are fine. I suggest Scharffen-Berger or Ghirardelli. Hershey’s does actually make a good baking and cooking chocolate now, you will find it in the baking aisle of a store. Just don’t use a Hershey candy bar. ~Garrett

  • Linda in Washington State

    Your truffles look great! Simple recipe that even the kids can help make. I use Ghiradelli chocolate. Ghriradeli has a sweetened cocoa powder which also comes in white cocoa that would be great to roll these truffles in. Do you have a recipe for white truffles?

    Linda, I don’t really make white truffles because for me it’s too much sweet. However rolling them in white cocoa powder sounds fabulous! If you do try this recipe with white chocolate let us know how it works out! ~Garrett

  • Sylvia

    You say not to use chocolate bars. Why not? I’ve made excellent truffles using Hershey’s Symphony bars, both milk chocolate and the symphony deep dark bars. They are great. I think the symphony milk chocolate is the best I’ve ever eaten and doesn’t cost an arm and a leg.

    By all means feel free. I just don’t want anyone picking up a 60 cent hershey bar as they usually do not work well for melting and baking and cooking. ~Garrett

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