Chocolate Truffles

5 from 1 vote

Chocolate truffles are a rich and indulgent treat made from chocolate, cream, and a few flavor enhancers. Simple and elegant, they’re perfect for serving guests or gifting to friends.

Prep Time30

Chilling Time4

Total Time4 30

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Chocolate Truffles

Servings: truffles

Author: Chelsea Lords

Cost: $6.33

Equipment

Large bowl microwave-safe
Sheet pan (15" x 10") lined

Ingredients

1 (10-ounce) bag dark chocolate melting wafers see note 1
2 tablespoons unsalted butter
1/2 cup heavy cream
1/8 teaspoon salt
1/2 teaspoon vanilla bean paste or vanilla extract, see note 2
Truffle coating see note 3

US - Metric

Instructions

Add the chocolate wafers, butter, cream, and salt to a large, microwave-safe bowl. Microwave in bursts of 30 seconds, stirring between each burst for 20 seconds, until mostly melted. About 90 seconds total. It’s ok if it’s not totally melted. Stir, cover, and let stand for 5 minutes without disturbing.
After 5 minutes, remove the plate and stir until smooth. Add in vanilla and mix through. Cover with plastic wrap, directly touching the surface of the chocolate and chill in the fridge for 4–6 hours before rolling into balls (see note 4). Don’t freeze.
Set out a tray and line it with parchment paper. Use a tablespoon measuring spoon to scoop out the chocolate, then use a spoon to coax the chocolate out of the measuring spoon and onto the lined tray in small blobs.
Place the tray of chocolate blobs in the fridge for 30 minutes, uncovered. This will dry out the chocolate slightly so it’s easier to roll.
After 30 minutes, remove the tray from the fridge. Quickly roll the blobs into balls. If the blobs become sticky or difficult to roll, place the tray back in the fridge. Once rolled, return each ball to the sheet pan. When all the balls are rolled, place the pan in the fridge again for 10 minutes.
While the balls are firming for 10 minutes, set out your preferred coatings in small shallow bowls. I like rolling some in finely shredded coconut, cocoa powder, and powdered sugar. Roll balls into toppings and serve truffles at room temperature.

Video

Notes

Note 1: Dark chocolate can't be replaced by milk, semi-sweet, or white chocolate in this recipe.

Note 2: Feel free to change up the flavoring here by using a different extract. Try peppermint, coconut, almond, orange, raspberry, or hazelnut extracts or emulsions.

Note 3: You can coat these truffles in blended sweetened coconut, finely crushed nuts, sprinkles, Dutch-process cocoa powder, powdered sugar, or crushed candy cane.

Note 4: It's totally fine to chill longer, but if the mixture is too firm to scoop out, you'll need to leave it at room temperature to soften for about 30 minutes.

Storage: Store Chocolate Truffles in an airtight container in the fridge for weeks! When you're ready to enjoy, allow them to come to room temperature first.

Nutrition