Homemade Chocolate Truffles Recipe
These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too!
Servings: 24 truffles
Calories: 80kcal
Cost: $5
Ingredients
Chocolate Mixture
- two 4-ounce quality semi-sweet or bittersweet chocolate bars 226g, very finely chopped
- 2/3 cup 160ml heavy cream
- 1 Tablespoon 14g unsalted butter, softened to room temperature (optional)
- 1/2 teaspoon pure vanilla extract optional
- Toppings: unsweetened cocoa powder sprinkles, crushed nuts, melted or tempered chocolate
Instructions
- Place the chocolate in a heat-proof bowl. Set aside.
- Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
- Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface and refrigerate for 1-2 hours.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. Roll each into balls.
- Roll each into toppings, if desired. Truffles taste best at room temperature!
- Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
Notes
These truffles are best at room temperature and can be customized with various toppings.