homemade chocolate truffles

Recently, I have been really into chocolate desserts, so I was like why not make some homemade chocolate truffles. I’ve made a version of truffles before with my peppermint oreo truffles, but I’ve never made regular chocolate truffles before. After this experience, I am definitely making them more often because they’re so easy to make! 3 ingredients. Some toppings. A little bit of time. That’s all you need!

Ingredients, Substitutions & Adjustments

  • Semisweet chocolate chips – You can use any kind of chocolate you want. You can use dark, semisweet, or milk chocolate for this recipe.
  • Coconut oil – Adds a bit of a sheen to the chocolate and helps it solidify when cooled.
  • Heavy cream – Adds richness to the truffles and helps give it that slightly soft texture when you bite into it.
  • Coatings (matcha powder, almonds, and coconut) – Use any kind of coating you want. I chose these 3 because they’re my favorite. Other ones you can use are any kind of nut crushed up, cocoa powder, powdered sugar, or melted chocolate. You also have the option to not use any coating at all.
chocolate truffle

Making my homemade chocolate truffles

First, add chocolate chips and coconut oil to a large bowl. Heat the heavy cream until it starts to bubble around the edges. You can either do this on the stove or in the microwave. I did it on the stove. Pour the heavy cream into the bowl with the chocolate and coconut oil. Let it sit for a minute to soften up and stir everything together until it is a smooth texture. Cool at room temperature for 30 minutes and then 2 hours or overnight in the fridge. I personally like to do this overnight.

Using a small ice cream scoop (1 tbsp), scoop out even sized truffle balls. After scooping them out, roll them between your hands until you have a perfect ball. Place them on a baking sheet and let them harden in the fridge for 1 hour. While the chocolate is in the fridge, prepare your toppings. Toast the almonds and coconut flakes and cut them into small pieces. Add each to a small bowl. Add the matcha powder to a small bowl. Take the truffles out of the fridge and coat them in the matcha powder, almond, or coconut flakes. You can also eat the truffles without coatings!

Tips on how to make the perfect chocolate truffles

What to do if your chocolate doesn’t completely melt after you add the heavy cream

Sometimes the chocolate doesn’t melt when you add the hot heavy cream. If that happens to you, put the mixture in the microwave in 10 second increments until you get a smooth chocolate.

How do you change the texture of the truffle?

The texture of the truffle comes from a balance of chocolate to heavy cream. If you add more heavy cream, the truffle becomes softer because you’re adding more liquid. I personally like something that’s a bit firm but still easy to bite into which is why I used 1/4 cup of heavy cream. I also tested this recipe with 1/3 cup of heavy cream and the truffles were a bit softer. You use either amount. It really all depends on what you prefer.

How long can you store these truffles?

Store these truffles for up to 2 weeks in the fridge.

homemade chocolate truffles

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homemade chocolate truffles

Get the Recipe:
Homemade Chocolate Truffles

A complete guide on how to make the perfect chocolate truffles customized to your tastes.
5 from 3 ratings

Ingredients
 
 

Chocolate Truffles

Coatings

Equipment

Instructions
 

  • Add chocolate chips and coconut oil to a large bowl.
  • Heat the heavy cream until it starts to bubble around the edges. You can either do this on the stove or in the microwave. I did it on the stove. Pour the heavy cream into the bowl with the chocolate and coconut oil.
  • Let it sit for a minute to soften up and stir everything together until it is a smooth texture. 
  • Cool at room temperature for 30 minutes and then 2 hours or overnight in the fridge. I personally like to do this overnight.
  • Using a small ice cream scoop (1 tbsp), scoop out even sized truffle balls. After scooping them out, roll them between your hands until you have a perfect ball. Place them on a baking sheet and let them harden in the fridge for 1 hour.
  • While the chocolate is in the fridge, prepare your toppings. Toast the almonds and coconut flakes and cut them into small pieces. Add each to a small bowl. Add the matcha powder to a small bowl.
  • Take the truffles out of the fridge and coat them in the matcha powder, almond, or coconut flakes. You can also eat the truffles without toppings!

Notes

  • What to do if your chocolate doesn’t completely melt after you add the heavy cream – Sometimes the chocolate doesn’t melt when you add the hot heavy cream. If that happens to you, put the mixture in the microwave in 10 second increments until you get a smooth chocolate.
  • How do you change the texture of the truffle? – The texture of the truffle comes from a balance of chocolate to heavy cream. If you add more heavy cream, the truffle becomes softer because you’re adding more liquid. I personally like something that’s a bit firm but still easy to bite into which is why I used 1/4 cup of heavy cream. I also tested this recipe with 1/3 cup of heavy cream and the truffles were a bit softer. You use either amount. It really all depends on what you prefer.
  • How long can you store these truffles? – Store these truffles for up to 2 weeks in the fridge.
Serving: 1truffle, Calories: 143kcal, Carbohydrates: 8g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 5mg, Potassium: 109mg, Fiber: 2g, Sugar: 5g, Vitamin A: 210IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg
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