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How to Make Homemade Chocolate Truffles

Chocolate Truffles are EASY to make! Your sweetheart will LOVE these homemade truffles. With chocolate and cream, assorted flavors, and coated with either cocoa or chopped nuts. Perfect for Valentine's Day!

Chocolate Truffles
Elise Bauer

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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
Elise Bauer

How to Make Homemade Chocolate Truffles

Prep Time 10 mins
Cook Time 15 mins
Chilling and Rolling 2 hrs 20 mins
Total Time 2 hrs 45 mins
Servings 30 to 40 servings
Yield 30 to 40 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 heavy whipping cream

  • 1 teaspoon 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. Heat cream to a simmer:

    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. Make chocolate base:

    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. Refrigerate for 2 hours:

    Allow to cool, then place in the refrigerator for two hours.

  4. Roll into balls and chill overnight:

    Use a teaspoon to 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
    Elise Bauer
  5. Roll in cocoa powder:

    Roll in cocoa powder or chopped nuts and serve. If not using right away, keep the coated truffles covered in the refrigerator for up to 4 days. For the best flavor and texture, let the refrigerated truffles come back to room temperature before serving.

Chocolate Truffles
Elise Bauer