Description
This Homemade Chocolate Truffles recipe features rich, creamy, and decadent bite-sized treats made from quality semi-sweet or bittersweet chocolate blended with heavy cream and optionally butter and vanilla extract. These no-bake truffles are easy to prepare and can be coated in various toppings like cocoa powder, sprinkles, nuts, or melted chocolate for a personalized touch. Perfect as elegant homemade gifts or indulgent desserts, they require chilling to set and are best enjoyed at room temperature.
Ingredients
Scale
Main Ingredients
- Two 4-ounce (226g) quality semi-sweet or bittersweet chocolate bars, very finely chopped
- 2/3 cup (160ml) heavy cream
- Optional: 1 Tablespoon (14g) unsalted butter, softened to room temperature
- Optional: 1/2 teaspoon pure vanilla extract
Toppings
- Unsweetened cocoa powder
- Sprinkles
- Crushed nuts
- Melted or tempered chocolate
Instructions
- Prepare the Chocolate: Place the finely chopped chocolate in a heat-proof bowl and set aside, ensuring it’s ready to melt evenly when the hot cream is added.
- Heat the Cream: Warm the heavy cream to a simmer either on the stovetop or in the microwave; it should be hot but not boiling.
- Combine and Melt: Add the softened butter to the chocolate if using, then pour the hot cream evenly over the chocolate. Let this mixture rest for 5 minutes to soften the chocolate. Add vanilla extract if desired, then stir thoroughly until the chocolate is completely melted and the ganache is smooth. Cover with plastic wrap directly on the surface to prevent condensation and refrigerate for 1-2 hours until firm. For even setting, pour the mixture into a shallow dish such as an 8-inch square pan.
- Scoop and Shape: Using a small cookie scoop (approximately 2 teaspoons), scoop out the set ganache into mounds. For larger truffles, use a 1 Tablespoon scoop. Roll each mound quickly into smooth, round balls, working swiftly as the mixture can become sticky.
- Add Toppings: Roll each truffle in your choice of toppings such as cocoa powder, sprinkles, crushed nuts, or gently dip in melted chocolate to coat evenly.
- Storage and Serving: Store the finished truffles tightly covered at room temperature for 3-4 days or refrigerate them for up to 2 weeks. Truffles taste best when served at room temperature, allowing their creamy texture and flavors to shine.
Notes
- Chop the chocolate finely to ensure smooth melting and a creamy ganache.
- Use heavy cream for the best richness and texture in your truffles.
- Optional butter adds extra creaminess but can be omitted for a dairy-lighter version.
- Vanilla extract enhances flavor but is optional.
- Set the ganache in a shallow dish to chill quickly and evenly.
- Work quickly when rolling truffles as the mixture can soften and become sticky.
- Store truffles in an airtight container to maintain freshness.
- Allow refrigerated truffles to warm to room temperature before serving for the best texture.
