These Chocolate Truffles are the ultimate indulgent treat. Rich chocolate ganache is chilled before being rolled in shredded coconut, chopped nuts, fine cocoa powder, or dipped in warm melted chocolate. These truffles can be customized to your heart’s content and make for wonderful homemade gifts!
Homemade and indulgent these Chocolate Truffles would pair wonderfully with an after dinner Dark Chocolate Coffee and some quiet time with your own sweetie. Or serve a tray of them alongside an hors d’oeuvre of elegant Prosciutto and Melon Skewers to add a touch of class to any soiree.
When you think of Chocolate Truffles, you may think of fancy candies only found at prestigious and trendy little bakeries. But this dessert is surprisingly easy to make and only calls for a few simple ingredients! Plus, these chocolate truffles can be completely customized so you can have an entire variety tray of treats on hand!
Roll them, dip them, drizzle them. However you choose to complete your truffles, they’re sure to be crowd pleasers. They’re perfect for making ahead of time and freezing, that way you can package these delicious delectables and hand them out for any holiday or special occasion.
Valentine’s Day is just around the corner, and homemade chocolate truffles are sure to beat out any sappy card or overstuffed teddy bear. Drizzle with various colors of melted chocolate and dole them out for St. Patrick’s Day and Easter too!
How To Make Chocolate Truffles
- Begin by chopping the milk chocolate, making sure to set aside 3 ounces for later. If using, finely chop the sweetened coconut flakes and/or nuts. Line a large baking sheet with parchment paper and set aside.
- Melt 9 ounces of the milk chocolate and the butter over low heat in a medium saucepan. Whisk continuously until the chocolate is melted. Remove the pan from heat. Stir in the heavy cream and whisk until completely combined with the chocolate and the ganache is smooth. Transfer to a medium bowl and place in the refrigerator for about 15 minutes, stirring halfway through.
- Once the ganache has cooled, scoop out generous teaspoon size portions and drop them onto the lined baking sheet. Place them in the freezer for about 30 minutes or until they are firm enough to be rolled into smooth ball shapes. Use your hands to roll the ganache into balls. Then, if using, roll some of the truffles into your choice of coconut, nuts, and/or cocoa powder. Freeze the remaining uncoated truffles to use in the next step.
- Now, in a microwave safe bowl, place the reserved 3 ounces of milk chocolate and a tablespoon of coconut oil. Microwave the chocolate in 15 second intervals, stirring between each, until just melted. Whisk to fully combine the ingredients.
- Using a fork or slotted spoon, dip the remaining uncovered truffles into the melted chocolate. Let the excess drip off before placing the truffles back onto the parchment lined sheet. Refrigerate until the outer shell has hardened. Brush remaining cold truffles lightly with luster dust if desired for an added effect.
- Chill the truffles until they are ready to be served. Enjoy!
Tips and Variations
- Good quality chocolate is the key when making chocolate candies like truffles. Inexpensive chocolate contains too many filler and stabilizing ingredients that affect the texture and taste of your candies and truffles. Godiva, Ghirardelli, Baker’s, and Lindt are all great options you can find in your local grocery stores.
- Feel free to substitute semi sweet or dark chocolate instead of milk chocolate if you’d like.
- If you’d like to dip all of the truffles, you’ll need additional chocolate (more than the 12 ounces listed in the recipe). Three ounces of chocolate isn’t quite enough to dip all 36 truffles.
- Coconut oil in the coating helps keep the chocolate from turning white as it cools. If you don’t have coconut oil you can substitute vegetable shortening.
- These truffles can be customized in a ton of fun and delicious ways! Try rolling them in crushed cookies like Oreos or thin mints, crushed candies like toffee or candy canes. As for nuts you can use Macadamia nuts, pecans, peanuts, or walnuts. You can also melt white chocolate or peanut butter chips to drizzle over the cooled chocolate truffles.
- To minimize melting, rub a bit of coconut oil on the palms of your hands before rolling the chilled truffles into shape. You can also put a bit of cocoa powder on the palms of your hands similar to flour when rolling dough. Gloves work as well.
Storage: Leftover Chocolate Truffles can be stored in an airtight container in the refrigerator for up to a week.
Freezing: These truffles are great to make ahead of time and freeze! They’ll stay fresh in the freezer for one month.
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- 12 ounces milk chocolate - good quality, divided (Godiva or Ghirardelli works well)
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 1 tablespoon coconut oil - leveled off
- Optional toppings: sweetened coconut - nuts, cocoa powder, crushed Oreo cookies, luster dust
- Chop the milk chocolate, setting 3 ounces aside for later. If using, finely chop the sweetened coconut flakes, and nuts. Line a large baking sheet with parchment paper.12 ounces milk chocolate
- In a medium saucepan, melt 9 ounces milk chocolate and the butter over low heat, whisking continuously until the chocolate is melted. Remove from heat. Stir in the heavy cream and whisk until completely combined and smooth. Transfer to a medium bowl and place in the refrigerator for 15 minutes, stirring halfway through.2 tablespoons salted butter¼ cup heavy cream
- Once the ganache has cooled, scoop out generous teaspoon size portions and drop them onto the lined baking sheet. Place them in the freezer for about 30 minutes, or until they are firm enough to roll into a smooth ball.
- Use your hands to roll the ganache into smooth balls, then roll some of the truffles into your choice of coconut and/or cocoa powder. Freeze remaining uncoated truffles to use in the next step.
- In a microwave safe bowl, place the remaining 3 ounces milk chocolate and a scant tablespoon of coconut oil. Microwave in 15 second intervals, stirring between each, until chocolate is just melted. Whisk to combine the ingredients.1 tablespoon coconut oil
- Using a fork or slotted spoon, dip remaining uncovered truffles, let excess drip off and place onto the parchment lined sheet. Refrigerate until the outer shell has hardened. Brush remaining cold truffles lightly with luster dust if desired.
- Chill the truffles until ready to serve. Enjoy chilled. See post for storage options.