An easy chocolate truffle recipe that’s smooth and silky, just like truffles should be.
It’s the chocolate truffles time of year!
My friend Caroline goes crazy baking every holiday season. Cakes, cookies, cupcakes, truffles…she makes batches and batches of all kinds of goodies. I’m more of a cook than a baker, so there’s usually not a whole lot of baking going on around here.
I will, however, make batches of truffles for gifts and to add to my mom’s cookie tray. That’s a tradition I’ll never stray from.
What is a chocolate truffle?
A chocolate truffle is a soft, smooth, silky and typically round “candy” that’s coated in either melted chocolate, nuts, cocoa, sprinkles or coconut. It has a soft center that melts in your mouth and is a common homemade or store-bought gift during the holidays.
There are countless flavors of truffles, not just chocolate. I’ll buy Lindt truffles on impulse every so often; I have no truffle willpower. Sea salt is my favorite, but they have a few caramel versions I’ve succumbed to a few times.
And these exotic truffle flavors sound heavenly! (I haven’t tried them but if anyone who’s buying me a present this year needs any ideas, well…) Just reading the flavors has me drooling! Kirsch + 62% cacao dark chocolate + dried Michigan cherry? YES, please! Guajillo y pasilla chilies + 62% cacao Tanzanian dark chocolate + pumpkin seeds? I. AM. DROOLING. First press Tuscan olive oil + 36% cocoa butter white chocolate + green olives? Maaaaybe. Probably. Definitely yes.
But we’re not delving into exotic flavors today. We’re sticking with tried and true, everybody-loves-them kind of flavors. Chocolate & Coconut, Chocolate & Pecan, and Chocolate and Cocoa.
I’m pretty sure no one will be complaining. Especially when they bite into the smooth, silky center.
What is the difference between chocolate and a truffle?
I touched on that a bit already, but a chocolate truffle is round and has a soft inside made of chocolate ganache, which consists of chocolate and cream. Whereas regular chocolate is firm and contains no cream.
Both are fantastic, but to me, there’s just nothing like the smooth, soft center of a truffle.
I also add a bit of high-quality butter in my recipe, which makes them a bit richer and even easier to form.
How are chocolate truffles made?
Chocolate truffles are very simple to make, yet they’re heavenly to eat! Plus they look so pretty in a box to give as a homemade gift, which is likely why they’re so popular around the holidays.
Chocolate, cream and a small amount of butter are melted together, then left to firm up so it can be scooped and rolled into balls. The balls are then rolled in either melted chocolate, chopped nuts, sprinkles, coconut, sprinkles or anything you can think of.
Rolling them can get a little sticky and messy, so it’s important the filling is chilled well before rolling into balls. You can also purchase truffle molds to help with this process.
Because these are made with such few ingredients, it’s crucial that you use high-quality ingredients. The chocolate, cream, and butter should all be “real” with no artificial ingredients. Look for chocolate that has at least 62% cocoa, organic cream and REAL butter (Minerva Dairy is a great choice).
Once the chocolate truffles are made, they can be put into candy boxes (I’ve linked to some below) and given as gifts. It’s an inexpensive but heartfelt way to give gifts to all of your favorite people!
How long do chocolate truffles last?
I’ve read many claims that state truffles will last 6 months in the refrigerator. That may be true, but I prefer to stay on the safe side and enjoy them within a month. Who can resist them longer than that anyway, am I right? :)
If they’re stored at room temperature, they should be eaten within a few days. If you’re giving yours as gifts and don’t have time to deliver them right away, just keep them in the refrigerator.
More Christmas dessert recipes:
- Mini Cheesecakes with Chocolate-Stuffed Raspberries
- Chocolate Covered Pretzel Rods
- Coconut Rum Balls
- Peppermint Bark Recipe
- Easy Chocolate Fudge
- Easy Christmas Cookies with Holiday Pretzels
- 8 oz high-quality semi-sweet or dark chocolate (at least 62% cacao), chopped into small pieces
- 2 tbsp high-quality, "real" butter
- 3/4 cup heavy cream
- Unsweetened cocoa powder, chopped coconut flakes or finely chopped pecans, for coating
- Heat the butter and cream in a small saucepan over medium-low heat until it's very hot and steaming, about 5 minutes.
- Place the finely chopped chocolate in a bowl. Pour the hot cream mixture over the chocolate and stir until it's melted and smooth.
- Place the chocolate ganache mixture into the refrigerator for about 15 minutes, stirring every 5 minutes, until it's chilled enough to hold a shape.
- Place a sheet of parchment or waxed paper onto a sheet pan. Spoon rounded teaspoonfuls onto the paper. Place back in the refrigerator for 15 minutes.
- Shape into balls, placing it back into the refrigerator for 5 minutes at a time if they become too soft to hold a shape (work quickly).
- Roll each ball in finely chopped pecans, cocoa powder or coconut flakes. You can also roll them in melted chocolate, candy sprinkles or both (chocolate first, then sprinkles, then let it set).
- Store at room temperature for up to three days, and the refrigerator for up to a month.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 20mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g
This data was provided and calculated by Nutritionix.