Rich and decadent chocolate truffles are made with 4 ingredients and filled with a silky smooth chocolate ganache. Great for gift giving!
Why this recipe works
These homemade chocolate truffles make a grand entrance with their beautiful candy-like exterior, ganache filling, and a dusting of cocoa powder. Truffles are such an indulgent treat, whether they’re rolled in nuts, cocoa powder, or topped with chocolate like our mocha truffles, any variety is welcome in my book. What a lovely edible gift for Valentine’s Day, if I don’t say so myself.
The trick to getting that pretty chocolate shell is to use a polycarbonate chocolate mold so you can let the chocolate harden and fill it with smooth chocolate ganache. These chocolate truffles are certainly impressive to look at and melt right in your mouth!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHOCOLATE – You will need semi-sweet chocolate chips, but dark chocolate chips can be substituted if preferred.
HEAVY CREAM – Also known as heavy whipping cream, is ideal for these chocolate truffles. The high fat content creates an ultra silky ganache and also gives it that decadent melt-in-your-mouth texture. Milk or half-and-half don’t have enough fat, which can lead to thin, dull, or split ganache that won’t set well. I highly recommend sticking to heavy cream here.
COCONUT OIL – This gives your chocolate coating a smooth, glossy finish that sets beautifully, especially if you are using chocolate chips. If needed, you can substitute with 1-2 Tablespoons of cocoa butter OR 1 Tablespoon of unsalted butter instead, though regular unsalted butter will produce a softer shell compared to coconut oil.
How to Make Chocolate Truffles
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat heavy whipping cream in a saucepan over high heat and remove it just before it is boiling.
- Add the chocolate chips and allow the mixture to temper for 5 to 10 minutes. Stir until combined.
- Place in the refrigerator for 25 to 30 minutes until thickened.
- In the meantime, melt the chocolate for the coating in the microwave at 20-second intervals until completely melted. Add the coconut oil and mix. Make sure the oil melts smoothly and that there are no lumps.
- Fill the mold with the melted chocolate coating. I recommend using a piping bag, squeeze bottle, or a ziptop bag with the edge snipped off for this. Turn the mold upside down above some parchment paper, until the excess chocolate has dripped out. Now turn the mold how it normally sits for a little while so the chocolate can set until the ganache is ready.
- Add the ganache filling into each mold filling them 3⁄4 full with a piping bag and let it sit about 10 minutes before sealing.
- After about 10 minutes add a bit more chocolate coating to seal. Immediately, scrape the mold to remove the excess chocolate on top.
- Place in the freezer for 30 – 45 minutes or until they are hardened. For extra garnish, you can use cocoa powder on top of the truffles.
Frequently Asked Questions & Expert Tips
We do suggest you use a mold to make these truffles. This particular filling is not likely to hold together on its own.
Store your truffles in an air-tight container kept in the refrigerator for up to 2 weeks. They will do fine at room temperature as well for around 4 days, but the chocolate coating may become sticky to the touch.
Seized chocolate is typically due to overheating the chocolate. You want to be gentle as it can be quite finicky.
Pop your ganache back into the refrigerator to chill, this will help firm it up. If it’s too warm, then the mixture will be soft. If this doesn’t help, double check that you used the correct measurements of cream.
Yes! Once fully set, place them on a parchment lined baking sheet and flash freeze until solid. Transfer the frozen truffles to an airtight container and freeze for up to 2 months. Thaw in the refrigerator.
Serving Suggestions
If you’re looking to gift these chocolate truffles, wrap them in cellophane bags tied with a festive bow. Be sure to refrigerate them so the chocolate does not melt. You can also add them to a goodie box with cupcake liners!
More Homemade Candy Recipes
- Potato Candy
- Candied Pecans
- Saltine Toffee
- Chocolate Turtles
- Microwave Caramels
- Marbled Mocha Hot Cocoa Bombs
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Chocolate Truffles
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Ganache Filling
- 1 cup heavy whipping cream
- 1 ¼ cup semi-sweet chocolate chips or dark chocolate
Chocolate Coating
- 1 cup semi-sweet chocolate chips or dark chocolate
- ½ Tablespoon coconut oil
- cocoa powder dusted, for garnish
Things You’ll Need
Before You Begin
- Heavy cream, also known as heavy whipping cream, is ideal for these chocolate truffles. The high fat content creates an ultra silky ganache and also gives it that decadent melt-in-your-mouth texture. Milk or half-and-half don’t have enough fat, which can lead to thin, dull, or split ganache that won’t set well. I highly recommend sticking to heavy cream here.
- Coconut oil gives your chocolate coating a smooth, glossy finish that sets beautifully, especially if you are using chocolate chips. If needed, you can substitute with 1-2 Tablespoons of cocoa butter OR 1 Tablespoon of unsalted butter instead, though regular unsalted butter will produce a softer shell compared to coconut oil.
Instructions
- Heat heavy whipping cream in a saucepan over high heat and remove it just before it is boiling.1 cup heavy whipping cream
- Add the chocolate chips and allow the mixture to temper for 5 to 10 minutes. Stir until combined.1 1/4 cup semi-sweet chocolate chips
- Place in the refrigerator for 25 to 30 minutes until thickened.
- In the meantime, melt the chocolate for the coating in the microwave at 20 second intervals until completely melted. Add the coconut oil and mix. Make sure the oil melts smoothly and that there are no lumps.1 cup semi-sweet chocolate chips, 1/2 Tablespoon coconut oil
- Fill the mold with the melted chocolate coating. I recommend using a piping bag, squeeze bottle, or a ziptop bag with the edge snipped off for this. Turn the mold upside down above some parchment paper, until the excess chocolate has dripped out. Now turn the mold how it normally sits for a little while so the chocolate can set until the ganache is ready.
- Add the ganache filling into each mold filling them 3⁄4 full with a piping bag and let it sit about 10 minutes before sealing.
- After 10 minutes add a bit more chocolate coating to seal. Immediately, scrape the mold to remove the excess chocolate on top. Place in the freezer for 30 – 45 minutes or until they are hardened. For extra garnish, you can use cocoa powder on top of the truffles.cocoa powder
Expert Tips & FAQs
- Store your truffles in an air-tight container kept in the refrigerator for up to 2 weeks. They will do fine at room temperature as well for around 4 days, but the chocolate coating may become sticky to the touch.
- To freeze – Once fully set, place them on a parchment lined baking sheet and flash freeze until solid. Transfer the frozen truffles to an airtight container and freeze for up to 2 months. Thaw in the refrigerator.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Stela says
These chocolate truffles look great! Thanks Amanda for another wonderful recipe!