Homemade Chocolate Truffles Recipe

sallysbakingaddiction.com/homemade-chocolate-truffles

Only 2 Ingredients in Chocolate Truffles

Chocolate and heavy cream are the only ingredients in homemade chocolate truffles.
However, I add 2 extra ingredients for texture and flavor. These extras will turn your
regular truffles into the BEST CHOCOLATE TRUFFLES. And after writing an entire cookbook
on truffles and candy recipes, I know that’s a fact!

1. Chocolate: 8 ounces of pure chocolate is the base of chocolate truffles. Do not use
chocolate chips because they will not melt into truffle consistency. Pure chocolate is
sold in 4 ounce bars in the baking aisle. Use milk chocolate for sweeter truffles or
semi-sweet/dark chocolate for extra rich truffles. If using milk chocolate, reduce the
cream to 1/2 cup as milk chocolate is much softer than dark chocolate.
2. Heavy Cream: Heavy cream or heavy whipping cream is also a base ingredient. Do
not use half-and-half or any other liquid because the truffles won’t set up properly.

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 See recipe note for a non-dairy alternative.
3. Butter: 1 scant Tablespoon of softened butter transform these into the creamiest
truffles you will ever taste. You will never go back!
4. Vanilla Extract: Pure vanilla extract adds exceptional flavor to your chocolate truffles.

With so few ingredients, it’s imperative to follow the recipe. After years of candy making, I
find the ratio of 8 ounces of chocolate to 2/3 cup heavy cream is the most favorable.
Truffles are too firm with less liquid. Stick to this recipe for truffle success!

How to Make Chocolate Truffles in 5 Steps

1. Warm Cream: Pour warm cream over chopped chocolate.
2. Do Nothing: Before stirring, let the warm cream and chocolate sit in the bowl for a
few minutes. Don’t touch it!
3. Stir: Stir until the chocolate is melted.
4. Refrigerate: Refrigerate until the mixture is set, about 1-2 hours.
5. Roll: Roll into balls and coat in toppings like sprinkles, cocoa powder, or crushed nuts.
You can also dip the truffles in melted or tempered chocolate. Here is a blog post &
video showing how to dip truffles into chocolate. And I have an in-depth explantation
for tempered chocolate in Sally’s Candy Addiction if you have a copy!

Sticky Situation: These are extra creamy truffles, which are the most delicious variety. The
downside to creamy truffles is that they’re sticky to roll. You can wear rubber gloves or coat
your hands in cocoa powder, but here is my #1 trick and it makes rolling SO MUCH EASIER.
Scoop the truffle mixture into mounds on a lined baking sheet. (Pictured above.) Refrigerate
for 20-30 minutes so the mounds “dry out.” After that, they are a little less sticky to roll. You
can watch me do this in the video tutorial.

Troubleshooting Truffles
Even though there are so few ingredients and steps, a couple mishaps can happen. Let me
help you troubleshoot through the chocolate truffle recipe.
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 The chocolate won’t melt: One trick for successful truffles is to chop the chocolate
into very small pieces. The finer the chocolate chunks, the quicker they’ll melt.
Additionally, the chocolate might not melt because the cream is not hot enough. Make
sure it is simmering warm before pouring over the chocolate. If the chocolate still isn’t
melting, place the heat-proof bowl over a pot of 1 inch of simmering water and stir
until melted. I usually do this.
The ganache won’t thicken: Make sure you are using pure chocolate, not chocolate
chips, and heavy cream. You can also pour the mixture into a shallow dish so it
thickens quicker. And finally, keep it in the refrigerator until thickened.
The chocolate is greasy and separating: If the truffle mixture is greasy or
separating, the heavy cream was too hot.
The truffle mixture is too sticky: See “Sticky Situation” above.
Rolled truffles are too dry for toppings: Mash the truffle between your palms and
re-roll so it’s sticky enough for the toppings.

Description
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! The mixture gets a little sticky, so refer
back to my tips in the blog post above.

Ingredients
two 4-ounce quality chocolate bars (226g), very finely chopped*
2/3 cup (160ml) heavy cream*
optional: 1 Tablespoon unsalted butter, softened to room temperature
optional: 1/2 teaspoon pure vanilla extract
toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered
chocolate

Instructions
1. Place the chocolate in a heat-proof bowl. Set aside.
2. Heat the heavy cream until it is simmering. You can heat it on the stove or in the
microwave.
3. 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 minutes. Add the vanilla extract then
stir until the chocolate has completely melted. Place a piece of plastic wrap directly on
the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat
shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
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 4. Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the
perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This
gets a little sticky, so see my tips above.
5. Roll each into toppings, if desired. Truffles taste best at room temperature!
6. Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator
for up to 2 weeks.

Notes
1. Freezing Instructions: For longer storage, freeze up to 3 months with or without
toppings. Thaw in the refrigerator, then bring to room temperature, if desired, before
enjoying.
2. Make Ahead Instructions: Prepare the truffle mixture through step 3. The mixture
must chill in the refrigerator for 1-2 hours or up to 3 days. If chilling for longer than
4ish hours, let the mixture sit on the counter for several minutes to soften into scoop-
able consistency.
3. Chocolate: Use pure chocolate, the kind sold in 4 ounce bars in the baking aisle. Do
not use chocolate chips. The higher quality chocolate you purchase, the better your
truffles will taste. I love Baker’s or Ghirardelli brands. If you want to splurge, Scharffen
Berger is exceptional! Semi-sweet or dark chocolate make a very intense chocolate
truffle and milk chocolate yields a sweeter truffle. If using milk chocolate, reduce the
cream to 1/2 cup as milk chocolate is much softer than dark chocolate. Do not use
white chocolate in this recipe because it’s too thin. Here is a white chocolate truffles
recipe to use instead. You can leave out the lime flavoring.
4. Heavy Cream: Heavy cream or heavy whipping cream is the only liquid that will melt
the chocolate into the proper truffle consistency. Do not use half-and-half or milk. The
only non-dairy substitute is canned full-fat coconut milk (not the refrigerated kind).
Shake it up and use in the recipe as you would heavy cream.
5. Butter and Vanilla Extract: Both are optional, but butter makes truffles extra creamy
and vanilla extract adds wonderful flavor.
6. Flavors: Instead of vanilla extract, use 1/2 teaspoon raspberry, coconut, orange,
peppermint, or strawberry extract. Or leave out the extract and add 1-2 Tablespoons
of your favorite liqueur. I also have hazelnut truffles and key lime truffles recipes too!
7. Halved/Doubled: Recipe can easily be halved, but I do not recommend doubling.
Instead, make 2 separate batches.

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