A foolproof recipe for homemade chocolate truffles! Made from a silky smooth dark chocolate ganache, we also infuse our truffles with a bit for red wine. You can skip the addition, but we think it makes for an elegant chocolate treat! Then roll the truffles in your desired coating—cocoa, sprinkles, and crushed nuts are just the begining!
To make homemade truffles you only need two ingredients—chocolate and cream. And you can make this recipe with just those two ingredients! But to make the best chocolate truffles, we recommend adding in a few other flavorings
- Chocolate: We’re fans of dark chocolate truffles so we recommend using a dark chocolate that’s at least 72% cocao. If you love dark chocolate, use darker! If you prefer milk chocolate, use semi-sweet chocolate bars. Seek out pure chocolate bars sold in the baking aisle (usually sold as 4-ounce bars). Do not use chocolate chips or chunks for this. We don’t recommend using milk chocolate for this recipe, but if you must, decrease the cream to ½ cup.
- Heavy Cream: The second essential ingredient for truffles is heavy cream! Do not use half-and-half or milk for this recipe. If you’re looking for a vegan or dairy-free option, check out these Vegan Truffles.
- Butter: Just a tablespoon of unsalted butter makes these truffles absolutely silky smooth! You can skip it if you want, but we recommend adding it.
- Red Wine: Here is where things get interesting! We reduce down a half cup of wine to 2 tablespoons and mix it into the chocolate ganache. You can skip this altogether, but we love the elegance it adds! Use a fruity red wine just as a Pinto Noir.
- Vanilla: A splash of pure vanilla extract adds a nice undertone of flavor.
- Salt: The key to balancing any sweet treat is adding a pinch of salt!
How to Make Chocolate Truffles
- Finely chop the chocolate and add it to a glass or metal bowl.
- If using the wine, reduce the wine on the stove top until it measures 2 tablespoons.
- Heat the cream, butter, vanilla and salt in a saucepan until butter has melted.
- Pour the hot cream over the chocolate.
- Let the chocolate mixture rest for 5 minutes (do not stir it before the 5 minutes are up!)
- Stir to combine then chill for 1 hour at room temperature followed by about 45 minutes in the refrigerator.
- Scoop and roll the chocolate into balls. Then coat in desired toppings.
Tips & Troubleshooting Truffles
- If your chocolate didn’t melt from the warm cream, you can place the heatproof bowl over a saucepan of 1-inch boiling water. Heat just until the chocolate has melted.
- The chocolate mixture has separated and is greasy: if this is the case, then the cream was over-heated. Make sure the cream mixture is just bubbling around the edges of the pan—not vigorously simmering.
- The chocolate ganache is too firm to scoop: let the ganache sit out at room temperature for 10 minutes or so and that should make it easier to scoop.
- The truffles aren’t holding together: start mashing or massaging the truffle between your hands. This should warm the ganache and help it stick together.
- Toppings won’t stick to the truffles: roll a truffle between your hands to warm them up, then immediately roll it through your desired coating.
- The ganache is too sticky and coating my hands: first and foremost, let the ganache chill in the refrigerator a bit longer. You can also coat your hands in cocoa powder prior to rolling which should help keep the chocolate from sticking to your hands.
How to Store Chocolate Truffles
- Room temperature: Chocolate truffles can be stored at room temperature for up to 4 days.
- Refrigerator: Store chocolate truffles in a glass container with a tight fitting lid for up to 2 weeks. We do not recommend freezing chocolate truffles.
What are Chocolate Truffles Anyway?
At their most basic, chocolate truffles are essentially small balls of chocolate ganache made from chocolate and cream. They are a decadent chocolate treat usually coated in cocoa, sprinkles and nuts.
How to Serve Chocolate Truffles
Chocolate truffles are a rich and decadent treat that can be served in a variety of ways. We recommend eating them at room temperature, so be sure to pull them out of the fridge a few minutes before enjoying.
Here are a few suggestions on how to serve chocolate truffles:
- As a Dessert: Serve truffles on their own as a decadent after-dinner treat. Place them on a platter or in a bowl for guests to choose from.
- As a Gift: Wrap truffles in decorative packaging, such as cellophane bags tied with ribbon, and give as a gift to friends and family.
- At a Party: Offer truffles on a dessert table at a party or event. Display them in a decorative dish or on a tiered stand.
- As a Coffee Companion: Serve truffles alongside coffee or espresso drinks for a delicious pick-me-up.
- As a Cocktail Pairing: Pair truffles with a port wine or a whiskey-based cocktail.
Regardless of how you choose to serve them, chocolate truffles are sure to be a crowd-pleaser.
Keep it traditional by rolling the truffles in cocoa powder. Or make it a bit more fancy with sprinkles, pearl sugar, toasted and chopped nuts, crushed peppermint candies and more.
Flavorings for Chocolate Truffles
- Boozy: Instead of red wine add a tablespoon of liqueur such as peppermint Schnapps, Kahlúa, Baileys, Orange liqueur or Frangelico liqueur.
- Mint: Add a few drops of peppermint extract to the truffle mixture before rolling into balls. Roll the finished truffles in crushed peppermint candy or cocoa powder.
- Orange: use orange extract instead of vanilla then roll the finished truffles in cocoa powder or grated orange-flavored dark chocolate.
- Raspberry: Add a tablespoon or raspberry liqueur or a splash of raspberry extract to the truffle mixture. Roll the finished truffles in freeze-dried raspberry powder or cocoa powder.
- Peanut Butter: Stir creamy peanut butter into the truffle mixture before rolling into balls. Roll the finished truffles in chopped peanuts.
- Coffee: Stir in espresso powder or coffee liqueur into the truffle mixture before rolling into balls. Roll the finished truffles in cocoa powder or grated coffee-flavored dark chocolate.
- Spices: Add a pinch of cinnamon, nutmeg, or chili powder to the chocolate mixture. Roll the finished truffles in cocoa powder or grated chile-flavored chocolate.
These are just a few of the many flavor options for chocolate truffles. Experiment with different flavors and combinations to find your favorite!
- 10 ounces dark chocolate (at least 72% cacao), chopped
- ½ cup (118g) fruity red wine, Pinot Noir
- ⅔ cup (164g) heavy cream
- 1 tablespoon unsalted butter
- ¾ teaspoon pure vanilla extract
- Pinch kosher salt
- Cocoa powder
- Toasted and chopped nuts
- Place chocolate in a glass or metal bowl, set aside.
- Bring wine to a boil in a small saucepan, reduce heat to medium-low and simmer until reduced to 2 tablespoons, 9-10 minutes.
- Add cream, butter, vanilla, and salt to saucepan and cook until butter has melted and bubbles start to form around the edges of the pan, about 2 minutes.
- Pour wine-milk mixture over chocolate, cover with plastic wrap and let sit 5 minutes.
- Gently stir ganache until smooth and completely incorporated. Transfer ganache to an 8-inch square baking dish and spread into an even layer. Let sit at room temperature for 1 hour, then cover and refrigerate until firm and scoopable, about 1 hour.
- Line a baking sheet with parchment paper. Scoop ganache by #40 scoop (or 1 ½ tablespoon measure), gently roll into a ball between palms, and transfer to prepared sheet. Repeat until all of ganache is used.
- Roll truffles in desired coating(s), then transfer to an airtight container and store in refrigerator.
- Remove truffles from refrigerator at least 10 minutes prior to serving.
Can these be frozen? Or how long will they keep in the refrigerator? Thanks! I’m excited to try them.
Hi Patience, great question! These don’t freeze well, but they will keep for up to 2 weeks in an airtight container in the refrigerator. I like them best within the first week.
I made these for a date a few years back. It ended up getting postponed several times, and I froze them to keep them fresh. I still had leftover truffles several months later, and they were still just as good as they had been the day I put them in. Honestly, I think they’re a little better frozen. They firm up and have a satisfying snap when you take a bite. I also cut mine into bars instead of rolling them since rolling them made a mess.