Chocolate Truffle Recipe
How to Make Chocolate Truffles at Home – Simple, Elegant & Irresistible
There’s something undeniably luxurious about a homemade chocolate truffle. Rich, silky, and full of flavor, they feel like the kind of treat you’d only get from a fancy boutique - but trust me, they’re surprisingly simple to make with just a few ingredients and a little patience. This is my go-to recipe when I want to create something elegant without overcomplicating it.
If you’re already using good-quality couverture chocolate (which I highly recommend), the texture and flavor practically do the work for you. Whether you’re making these for gifting, entertaining, or just because it’s been that kind of week, these truffles are a decadent little reward.
One of the best secrets to making great chocolate truffles is starting with good quality chocolate. What makes chocolate "good"? Look for chocolate with a high cocoa butter content- this gives the truffles their melt-in-your-mouth texture and a clean, rich flavor. I prefer to use couverture chocolate, which we make in-house using Philippine cacao. But if couverture isn’t available, a good-quality chocolate bar works just fine. Just chop it roughly before melting to help it melt evenly and smoothly.
Chocolate Truffle Recipe
Yield: 12 truffles
Prep & Chill Time: 30 minutes active, plus 2 hours (or overnight) chilling
Ingredients:
300 g good-quality couverture chocolate (or chopped chocolate bar)
100 g heavy cream (36% fat or higher)
20 g softened butter
Optional coatings:
Chopped pistachios
Toasted almonds
Cocoa powder
Shredded coconut
Equipment:
Small pot
Heatproof bowl (glass or stainless steel)
Rubber spatula
Cling wrap
Kitchen gloves (optional, but helpful for rolling)
Airtight container for storage
Instructions:
1. Set up your double boiler
Place a small amount of water in a pot and bring it to a simmer. Place your bowl over the pot, making sure it doesn’t touch the water - this indirect heat will gently melt the chocolate without burning it.
2. Make the ganache
Add the couverture chocolate and heavy cream to the bowl. Stir gently with a spatula until everything is fully melted and emulsified into a smooth, glossy ganache.
3. Add the butter
Remove the bowl from heat and mix in the softened butter until it’s fully incorporated. This adds extra richness and a velvety texture.
4. Chill the ganache
Cover the surface of the ganache with cling wrap (touching the surface to prevent a skin from forming) or transfer it into a container with a lid. Chill in the refrigerator for at least 2 hours—overnight is even better for easier rolling.
5. Shape the truffles
Once firm, use a spoon or small scoop to portion out 30g per truffle. Roll into smooth balls using gloved hands for less mess (and more control!).
6. Coat your truffles
Roll each truffle immediately in your preferred coating - our favorites are crushed pistachios, chopped almonds, cocoa powder, or shredded coconut. The ganache is soft enough to pick up the coating right away.
7. Store and enjoy
Place truffles in an airtight container and refrigerate. They’ll keep for up to 7 days - if they last that long!
Tips & Variations
You can infuse the cream before mixing with flavors like coffee, vanilla, or citrus zest. Just strain before combining with the chocolate.
These also make beautiful gifts - just pop them into a small box with parchment paper or candy cups.
Want to go extra fancy? Try dipping them in tempered chocolate for a crisp outer shell.
Whether you’re new to chocolate-making or already obsessed, this truffle recipe is a simple pleasure that feels endlessly customizable. Try it out and tag us if you make a batch- we’d love to see your creations!
