How to Make Homemade Chocolate Truffles

The Best Chocolate for Chocolate Truffles

The best chocolate for making truffles are higher in cacao content. Grocery stores will have them in the baking aisle. Look for baking bars with 60% or higher cacao content. Guittard makes chocolate baking bars with 64% and 70% cacao content. Ghirardelli's also makes baking bars with 60% and 70% cacao content.

Any chocolate over 85% in cacao content might be too bitter though. Depending on your taste, you'll want to add some sugar to your ganache, or roll your truffles in powder sugar.

It’s best to use chopped chocolate versus chocolate chips, if you want creamy truffles.

Chocolate chips have a non-melting coating to help them keep their shape. If all you have on hand are chocolate chips, by all means, use them. Just know that they aren't preferable over high cacao content chocolate bars. However, be sure to avoid chocolate chips made with vegetable shortening coatings.

Other Add-Ins and Coatings for Chocolate Truffles

There are so many ways to flavor and coat these chocolate truffles. We recommend finely chopped nuts or unsweetened cocoa powder to roll the chocolate ganache balls in. But powdered sugar, cinnamon, and even colored sprinkles would work! We also like to roll them in crushed candy canes for the holidays.

For flavoring, you can add in any number of flavor extracts (like vanilla, coconut, almond, etc.) or sprinkle in some cayenne for some added heat.

You can also flavor the cream with cinnamon sticks, mint leaves, cardamon pods, or even lavender flowers. Just be sure to steep the solids in the warm cream for at least an hour. Strain, and reheat the cream to continue making the ganache.

Troubleshooting Tips for Making Chocolate Truffles

• Be sure to chop the chocolate as finely as you can. It’ll melt faster and more evenly.
• If you have hot hands, it helps to wear a couple of layers of food-safe gloves when shaping (to protect the ganache from the heat of your hands).
• If your ganache is too soft, you can shape the balls roughly, then, refrigerate or freeze for a while before rolling.
• What if my ganache is still too soft after freezing? You may have to reheat the whole mixture and add some more chocolate. Ganache is a 50/50 mix of heavy cream and dark chocolate. The chocolate helps make the mixture harden.
• What to do if the ganache is too hard to roll? Just leave it out at room temperature until it's soft enough to handle.
• If your cream isn’t hot enough to melt the chocolate, set the bowl over a pan of gently simmering water and stir until smooth.

How to Store and Gift Chocolate Truffles

Homemade chocolate truffles can last up to 2 weeks in the refrigerator and for up to 6 months in the freezer. Be sure to wrap each individual truffle in wax paper. Then, place them in an airtight container or zip-top bag with all the air squeezed out of it. Just be sure to bring them to room temperature before serving.

Even if you're planning on gifting your chocolate truffles, be sure to store them in the fridge or freezer. Then, move them to your choice of chocolate box or bag before giving them to the lucky recipient. Since the ganache is made with cream, you'll always want to keep your truffles chilled until eating.

More Homemade Chocolate Candy Recipes to Try!

• English Toffee
• Chocolate Peanut Butter Bars
• Homemade Almond Roca
• Christmas Cracker Candy
• Chocolate Covered Pretzels