Categorized:

  • Desserts
  • Treats and Snacks

Tagged:

  • chocolate
  • cocoa powder
  • heavy cream
  • vanilla extract
Stack of homemade chocolate truffles covered in cocoa, nuts, sprinkles and coconut piled into a pyramidal shape in a white bowl set over a marble surface. - 1

Chocolate Truffles

Ingredients

  • 8 oz. semi-sweet chocolate, finely chopped (use high quality chocolate*)
  • 1/2 cup + 1 Tbsp heavy cream
  • 1 tsp vanilla extract

Coating (pick at least 1)

  • Cocoa powder (Dutch or regular)
  • Fine shredded coconut
  • Sprinkles or coarse/raw sugar
  • Finely chopped chocolate (shaved or blitzed fine in a food processor)
  • Chopped nuts (walnuts, pecans, almonds, pistachios, hazelnuts, macadamia nuts, almonds, peanuts)
  • Freeze dried berries, pulverized in food processor

Instructions

  • Place chopped chocolate in a medium heat proof mixing bowl.
  • Heat cream in a small saucepan over medium-high heat. Bring just to a simmer.
  • Pour hot cream over chocolate in bowl. Let rest 5 minutes.
  • Add vanilla and stir mixture until chocolate is melted (see note**).
  • Chill mixture in fridge 2 - 3 hours until it has firmed up and is easier to work with.
  • Scoop mixture out 1 Tbsp at a time (I like to use a 1 Tbsp cookie scoop ) and transfer to a 13 by 9-inch baking dish lined with parchment paper.
  • Roll portions into balls (preferably wear food safe gloves for less sticking).
  • Place coating of choice in a small bowl then roll truffles through to cover. Return to parchment in pan.
  • Keep truffles stored in refrigerator up to 2 weeks (or earlier if cream happens to expire before then). For even softer truffles you can let rest at room temperature about 20 minutes before serving.

Notes

  1. *You can use semi-sweet, bittersweet, or German chocolate (45% intensity or greater chocolate). If using milk chocolate follow guide below.
  2. **If there are little bits of chocolate that haven’t melted you can microwave mixture in 20 second intervals on 50% power, stir well to melt between. Or set the heat proof bowl over a saucepan of 1-inch of heated water (double boiler) stir constantly to melt.
  3. You can use other extracts in place of vanilla such as almond extract, peppermint or coconut (about 1/2 tsp). Or try with 1 - 2 Tbsp Liqueurs you can try Bailey’s, Grand Marnier, Frangelico, Kahlua, Pomegranate etc.
  • Use only 1/3 cup heavy cream (with 8 oz. milk chocolate).
  • Place chopped milk chocolate and heavy cream in a heat proof bowl.
  • Heat a few inches of water in a saucepan on the stove nearly to simmer. Set the bowl over saucepan.
  • Heat mixture, stirring constantly until chocolate is melted and smooth.
  • Cover and chill until mixture is firm enough to work with.
  • Scoop out 1 Tbsp at a time, shape into rounds.
  • Roll through desired coating. Makes about 14.

Copyright 2026 Cooking Classy