Homemade Chocolate Truffles (Smooth and Silky)

Tessa’s Recipe Rundown

Taste: These are rich and bold, with a deep chocolate flavor. They are easily customizable, too!
Texture: The base chocolate truffle recipe is ultra-smooth, fudgy, and creamy, but there are plenty of options for adding extra crunch.
Ease: They’re a little messy and take a little extra time to finish, but they’re easier than they look!
Why You’ll Love This Recipe: These chocolate truffles are so much tastier than the overly sweet packaged versions at the grocery store.

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Chocolate truffles always seem like a little slice of luxury, but you don’t actually need a fancy bakery or chocolatier to enjoy that rich, fudgy, and melt-in-your-mouth indulgence.

I love making them at home because they’re pretty simple, and I can customize them with flavors and coatings however I like. Whether I’m whipping up a batch for New Year’s, Valentine’s Day, or just because, these truffles always feel like something worth savoring.

I’ve included a ton of truffle-making tips and customization options below for you to get creative, so have some fun with it!

Reader Love

These are delicious, smooth, and wonderfully creamy! I’ve made a lot of truffles, and this recipe is by far my favorite. I love the smooth creaminess of them, and they stayed at a good consistency that I totally loved. I made these for a fancy Valentine’s event, and everybody loved them. I did coat them in tempered chocolate, just because I wanted to go the extra mile. These are definitely my go-to truffle recipe from now on!

–

Adelaide Miller

a rimmed baking tray full of chocolate truffles with a few different coatings on the outside.

Ingredients Needed

Every ingredient in these easy chocolate truffles plays a role in creating that rich, creamy, melt-in-your-mouth texture. Here’s what I use and why:

Chocolate: I always use finely chopped, high-quality baking chocolate. Chocolate chips often contain stabilizers that prevent smooth melting. Semisweet gives the perfect balance of sweetness and deep flavor, but bittersweet works for more intense chocolate.
Heavy cream: Full-fat cream is essential for that silky, fudgy ganache. Lighter creams or half-and-half just don’t have enough fat, and the truffles can turn out grainy or too loose.
Butter: I like adding a little butter to the ganache. It enriches the flavor and makes the texture extra smooth and creamy.
Corn syrup: This isn’t required, but I sometimes add a touch to help the truffles hold their shape and stay soft without becoming hard when chilled.
Alcohol or flavorings: This is another optional touch. A splash of rum or liqueur adds depth and warmth, but extracts work just as well. The truffles are lovely without alcohol or added flavorings, too, so this is completely up to preference.

As for coatings, cocoa powder, finely chopped nuts, sprinkles, or toasted coconut all add a different texture and finish. For a glossy, professional look, dip them in tempered chocolate — it’s classic and delicious!

I usually set aside a few truffles for dipping and leave some for rolling in coatings. It’s fun to mix and match! Read more about all of my test runs with chocolate mixtures in my ultimate guide to chocolate truffles.

Use Quality Chocolate

I personally think semisweet chocolate lends the perfect balance of sweetness and rich chocolate flavor in the truffle mixture. Higher cocoa percentages give a deeper, less sweet taste found in dark chocolate truffles, while lower percentages are sweeter and milder.

If you want to splurge, some of my favorite brands are Ghirardelli, Guittard, Scharffen Berger, and Valrhona. Trader Joe’s Pound Plus is a convenient, budget-friendly option that still melts beautifully.

For milk chocolate truffles, reduce the cream by 2 tablespoons, since it’s softer and sweeter. Avoid white chocolate for these truffles. It lacks sufficient cocoa solids and won’t firm up as well.

To make white chocolate truffles, use a modified recipe like my Pumpkin Cookie Butter Truffles to get them to set correctly. Learn more about chocolate in baking! For a chocolate coating, I don’t recommend melting wafers. They’re not real chocolate, and the flavor just isn’t the same. Instead, temper real chocolate for dipping to get that shiny coating that stays firm at room temperature.

Sprinkle of Science

How to Make Chocolate Truffles

Making chocolate truffles might seem like a lot, but it really only comes down to a few key steps. Paying attention to small details will help get smooth, creamy centers and perfectly shaped truffles every time. Here’s my process.

Make the Ganache

I start by placing the chopped chocolate and butter in a heat-proof bowl, then heating the cream until it just comes to a boil. I pour the hot cream over the chocolate, stir in the corn syrup and any alcohol or flavoring I’m using, and then let everything sit undisturbed for a couple of minutes.

The short rest gives the heat time to melt the chocolate evenly. After that, I whisk until the chocolate ganache turns smooth, glossy, and thick like pudding, with no streaks or lumps. This is the heart of the truffles, so don’t rush it!

Chill Until Set

Refrigerate the ganache for at least 3 hours or overnight to allow it to set. The mixture should feel firm to the touch but soft enough to scoop. Proper chilling makes it so much easier to shape truffles without them melting in your hands.

Scoop and Roll

Use a small spring-loaded scoop for uniform sizing as you portion out the ganache onto a parchment-lined rimmed baking sheet. Refrigerate the scoops for about 15 minutes until slightly firm. To shape chocolate truffles, roll each chilled scoop gently between your palms until it forms a smooth, even ball.

side-by-side of the before and after of the truffles being rolled into perfect spheres.

Tessa’s Tip

Wear disposable gloves or dip your hands in ice water to prevent the chocolate from melting too quickly. If the ganache gets too soft, return it to the fridge for a few minutes.

Add Your Coating

Now it’s time to finish the truffles. Dip them in tempered chocolate for glossy, firm chocolate shells, or roll them in cocoa powder, finely chopped nuts, sprinkles, or any preferred coatings. Work with chilled truffles and handle them gently to avoid fingerprints or smudges. A fork or dipping tool makes chocolate coatings easier to manage.

Let Set

After coating, let the truffles fully firm at room temperature or in the fridge before serving or storing. This helps the coating hold its shape and keeps the interior creamy and luscious.

Tips for Shaping and Dipping Truffles

With a few tricks I’ve learned along the way, dipping truffles can actually be really fun. After scooping the truffle mixture, roll each scoop between your palms until smooth and uniform. If the ganache softens too much, pop it back in the fridge for a few minutes.

As far as how to dip truffles in chocolate, read these tips first to get them looking like they came from a chocolatier:

Chill again before coating. Make sure shaped truffles have chilled for at least 30 minutes before dipping in chocolate. They should be nice and firm.
Watch the chocolate temperature. The chocolate should be smooth and melted, but not scalding hot. Place the chocolate in a small, but deep, heat-proof bowl. This allows you to reheat the chocolate in the microwave if it gets too cold and hard.

Dip with care. When dipping in chocolate, use tempered chocolate for a shiny, snappy shell. Plunge the truffle fully, lift with a fork or dipping tool, and gently tap your hand to let excess chocolate drip off. Avoid swirling. It just makes a mess!
Transfer with a toothpick. Sliding the dipped truffle off the fork with a toothpick helps prevent pooling at the base and keeps truffles looking neat.

side-by-side images showing how to dip a truffle into melted chocolate.

Easy Variations and Coating Ideas

I love making truffles at home because it’s so easy to get creative and I can change up flavors, coatings, or both to match the season or the occasion. It’s one of my favorite chocolate dessert recipes because it’s so versatile.

Coating Options

To coat truffles instead of dipping them in chocolate, simply place the chosen coating(s) in separate small bowls.

Place the truffle in and turn to coat completely, pressing it in the coating if needed. If the truffles are too cold and hard, they may not coat easily, so allow them to warm up just slightly.

Below are some of my favorite coating options:

Finely chopped nuts (like pecans, pistachios, or hazelnuts)
Unsweetened cocoa powder
Sprinkles
Crushed freeze-dried strawberries or raspberries
Shredded coconut
Confectioners’ sugar
Finely chopped crystallized ginger
Matcha powder
Crushed peppermint candy canes

For a subtle flavor boost, sprinkle a tiny pinch of flaky sea salt on top of chocolate-dipped truffles before the coating sets!

Love peppermint? Try my Peppermint Oreo Truffles next.

a tray of truffles coated in nuts or chocolate sprinkles, with one truffle being coated in crushed freeze-dried raspberries.

Flavor Variations

Adding alcohol to truffles isn’t necessary, but it can add a punch of flavor. Some of my favorite options are rum, brandy, Irish cream, or coffee liqueur. A black raspberry liqueur like Chambord results in a raspberry truffle with a French twist, and whiskey pairs well with peanut butter!

Here are a few non-alcoholic add-ins to try:

1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon orange extract
1 teaspoon coconut extract
1/2 teaspoon peppermint extract
1 teaspoon ground cinnamon + 1/4 teaspoon cayenne
1 teaspoon instant espresso powder

Gifting Truffles

Truffles make such a beautiful gift, especially for the chocolate lovers in your life. For wrapping and gifting chocolate-coated truffles, I highly recommend using tempered chocolate. This way it won’t get soft and melty. Instead, it’ll stay nice and hard, shiny, and snappy.

Placing the truffles inside a small festive gift box makes them look so cute and special. Treat boxes and bags are easily found at Michaels, Hobby Lobby, or on Amazon. Use a plastic egg container for an upcycled option, or a mason jar for a reusable option.

If the coating is a little messy, I highly recommend using mini cupcake liners with each one.

How to Store Them

Truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks. When storing them at room temperature, make sure it’s a cool, dry spot. If it’s too warm, that can soften the chocolate or cause the coating to sweat.

To freeze, place them in an airtight container and separate layers with parchment paper. To serve, move them to the fridge to thaw first and then bring them to room temperature. This helps prevent condensation from forming on the chocolate.

a few truffles, with one with a bite taken out.

More Chocolate Recipes to Try:

FAQs

What makes something a chocolate truffle?

A chocolate truffle is essentially a firm ganache made of melted chocolate, cream, butter, and flavorings, shaped into balls and coated. It’s incredibly simple yet impressive, and so delicious!

Why are chocolate truffles so expensive?

High-quality chocolate truffles are pricey because the ingredients themselves aren’t cheap. Making truffles is also labor-intensive. That hands-on process, combined with their small size and rich flavor, is why artisan truffles cost more than commercial products, like Lindt.

What’s the difference between chocolate truffles and chocolate balls?

All truffles are chocolate balls, but not all chocolate balls are truffles. The main difference comes down to ingredients, texture, and technique. Chocolate truffles are made from a ganache base, then chilled and shaped into balls.

“Chocolate balls” can be any chocolate-covered bite-sized treat. These confections use crushed cookies, cake, or other mixtures combined with chocolate. They might be denser or more crumbly, and they often lack the smooth ganache center that a true truffle has.

Can I use heavy cream that has been previously frozen and thawed?

You can, but the texture may be slightly grainy or separated. For truffles, it’s best to whisk the thawed cream until smooth before adding it to the chocolate, so the ganache stays creamy.

This post was created in 2020 and has been updated with additional recipe tips and information. Photos by Ashley McLaughlin.

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About Tessa

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I’m a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!).