Chocolate Truffles

Rich and decadent chocolate truffles made with 4 ingredients and filled with a silky smooth chocolate ganache.

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.

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.

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.

1. Heat cream in a saucepan over high heat and remove it just before it is boiling.
2. Add the chocolate chips and allow the mixture to temper for 5 to 10 minutes. Stir until combined.
3. Place in the refrigerator for 25 to 30 minutes until thickened.
4. 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.
5. 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.
6. 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.
7. After about 10 minutes add a bit more chocolate coating to seal. Immediately, scrape the mold to remove the excess chocolate on top.
8. 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

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

These homemade chocolate truffles make a grand entrance with their beautiful candy-like exterior, ganache filling, and a dusting of cocoa powder. They melt right in your mouth!

5 from 4 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 21 truffles

1 hour hr 40 minutes mins

Calories: 154

Author: Amanda Davis

Ingredients

Ganache Filling

• ▢ 1 cup whipping cream
• ▢ 1 ¼ cup semi-sweet chocolate chips

Chocolate Coating

• ▢ ½ Tbsp coconut oil
• ▢ 1 cup semi-sweet chocolate chips
• ▢ cocoa powder dusted, for garnish

Things You’ll Need

• ▢
  Polycarbonate Chocolate Mold
• ▢
  Saucepan
• ▢
  Piping bag

Before You Begin

• Store the truffles in the refrigerator for up to 2 weeks.
• You may substitute with dark chocolate chips if preferred.

Instructions

• Heat 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 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.

Nutrition

Serving: 1truffle | Calories: 154cal | Carbohydrates: 10g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 6mg | Potassium: 118mg | Fiber: 2g | Sugar: 7g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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