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Homemade chocolate truffles are super easy to make with only a few simple ingredients. Switch up the extracts or toppings for a totally customizable, creamy chocolate treat. Great for gifting!
Homemade chocolate truffles are the easiest gourmet-type candy you can make at home. They can be flavored with any extract, oil, or liquor, and rolled/coated in a variety of toppings.
Chocolate truffles are a great edible gift. Perfect for Valentine’s Day or holiday neighbor plates at Christmas. Plus they’re easy to make ahead of time.
HOW TO MAKE CHOCOLATE TRUFFLES:
Chocolate truffles are made by creating a ganache, which is the combination of finely chopped chocolate and hot heavy cream. Vanilla extract or other oils/flavorings can be added to customize the taste.
Place the chopped chocolate in a heat-proof bowl. I like to use a square baking dish for even distribution.
The cream is heated until steaming, then poured over the finely chopped chocolate. The container is then covered with plastic wrap to trap the heat.
After resting for a few minutes, the chocolate mixture is whisked together to create ganache. Vanilla extract is mixed in for flavor.
The chocolate ganache is then refrigerated for an hour or so until the chocolate has firmed up enough to scoop and shape.
Each chocolate truffle is rolled with two hands to create a ball, and then rolled in the desired toppings. This part is messy, there’s just no way around it!
TOPPINGS FOR CHOCOLATE TRUFFLES
Chocolate truffles can be coated in almost any powder or fine topping. Here are some ideas:
- Cocoa Powder
- Chopped Nuts (pistachios, toasted pecans, walnuts, almonds, etc.)
- Sprinkles (nonpareils or regular)
- Toasted or Regular Shredded Coconut
- Powdered Sugar
- Freeze Dried Strawberries that have been blended into powder
- Melted Chocolate (milk, semi-sweet, or white)
NOTE: Chocolate truffles will need extra chill time after shaping, if dipping into melted chocolate for a firm chocolate exterior.
Chocolate truffles are best eaten at room temperature, but you can store them in the refrigerator up to 2 weeks. Enjoy!
Want more homemade candies? Try these:
- 8oz dark chocolate (60%), chopped
- 1/2 cup heavy whipping cream
- 1/2 tsp pure vanilla extract
- toppings for rolling (cocoa powder, toasted chopped pecans, sprinkles, etc.)
- Chop chocolate into small pieces. Place in a heat-safe bowl or dish.
- Heat heavy whipping cream in the microwave, or on the stove, until it steams and simmers/starts to boil. Be careful, it will puff up.
- Pour cream over the top of the chopped chocolate. Cover with plastic wrap and let sit for 2 minutes. Whisk until smooth. Stir in the vanilla and then refrigerate the chocolate ganache for 1 hour or until firm enough to scoop.
- Place toppings in separate bowls.
- Use a #50 or #60 size scoop (about 2 teaspoons) to portion the chocolate onto a parchment lined sheet tray.
- Roll each ball with two hands until round, then roll in the desired topping. Place back onto tray. Repeat.
- Store chocolate truffles up to 2 weeks in the fridge. Serve at room temperature.
- Chocolate truffles will need extra chill time after shaping, if dipping into melted chocolate for a firm chocolate exterior.
- I used Ghirardelli Baking Bars for these truffles.