These truffles are so good!!! They are chocolatey, rich, and so creamy. They are so quick and easy to make too! Bonus you only need 4 ingredients (unless you plan on a rolling them in a topping).

These little beauties would be great for party favors, parties, holidays, and gifts.

How to Make Easy Homemade Truffles

First, gather all your ingredients.

Two 4-ounce baking chocolate bars, very finely chopped
2/3 cup heavy cream
1 tablespoon unsalted butter, softened to room temperature
1/2 teaspoon pure vanilla extract
Toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melting chocolate

Place the chopped chocolate and butter in a medium bowl.

In a medium saucepan, bring the cream just to a boil. You can also heat it in the microwave if you prefer.

Pour the cream over the chocolate and let sit for 1 minute.

Then add the vanilla extract and gently stir (don’t stir vigorously, this adds too much air) until the chocolate has melted and is smooth.

Pour chocolate mixture into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.

Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1 to 2 hours, overnight, or even up to 3 days.

Using a small cookie scoop or about 1 tablespoon, scoop truffle mixture into mounds and place them on parchment paper or a silicone baking mat. Refrigerate or freeze for 20 to 30 more minutes.

Then roll each into balls. I like using gloves for this step since they do tend to melt a little because of the warmth of your hands and it can become a sticky situation.

Optional, you can roll each into the topping of your choice. Below I used cocoa powder and jimmies.

You can also dip the truffles in melting chocolate like Candiquik. Simply follow the directions on the package to melt the chocolate. If you are using white chocolate chips place them in a microwave safe bowl. Microwave the white chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the white chocolate. Adding the coconut oil to the chocolate chips will help thin out the chocolate making it easier for you to dip the truffle balls.

Place a truffle ball on a fork or candy tool. Use a spoon and pour the melting chocolate over the top to make sure it is completely coated, then tap the fork or candy tool on the edge of the bowl to drain the excess chocolate. If using a fork, gently push the truffle ball off of the fork with a toothpick onto parchment paper or a silicone baking mat. If using the candy tool, immediately flip the truffle ball onto the parchment paper or silicone baking mat.

If you plan on putting sprinkles or any other toppings that you want to stick on the truffle ball do this immediately as the chocolate hardens quickly. Allow the sprinkles, decorations, and chocolate to harden. Repeat until all the truffle balls are coated in chocolate.

If you wanted to do the zig-zag design that I did, pour the melted chocolate in a sandwich ziplock bag and cut a small piece from one corner of the bag. Gently press the bag while moving your hand horizontally back and forth to get the simple zig-zag design. If you would like to top them off with sprinkles or any decoration that you want to stick on the truffle ball do this immediately.

Truffles taste best at room temperature!

Tips & Tricks

Cover tightly and store truffles at room temperature for 3 to 4 days or in the refrigerator for up to 2 weeks.
You can also freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature, if desired, before enjoying.
This recipe can easily be halved. If you want to double the recipe make sure to make 2 separate batches.
A quick tip is to use a good quality chocolate. Trust me, it will make your desserts taste that much better. My favorite go-to chocolate bar brand is Ghirardelli. Make sure to use pure chocolate. Do not use chocolate chips for this recipe chocolate chips because they will not melt into truffle consistency. The higher quality chocolate you purchase, the better your truffles will taste. You can use semi-sweet or dark chocolate which make a very intense chocolate truffle or you can use milk chocolate which yields a sweeter truffle.
Instead of vanilla extract you can use use 1/2 teaspoon raspberry, coconut, orange, peppermint, or strawberry extract. Or leave out the extract and add 1 to 2 tablespoons of your favorite liqueur.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. I found all my Wilton baking essentials at my favorite store, TARGET!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Easy Homemade Truffles

Adapted from Sally's Baking Addition

By: Tammie

September 7, 2019
10 to 12
2 hr 30 min
Print this

Ingredients

Two 4-ounce baking chocolate bars, very finely chopped
2/3 cup heavy cream
1 tablespoon unsalted butter, softened to room temperature
1/2 teaspoon pure vanilla extract
TOPPINGS
Unsweetened cocoa powder, sprinkles, crushed nuts, melting chocolate

Directions

Step 1: Place the chopped chocolate and butter in a medium bowl.
Step 2: In a medium saucepan, bring the cream just to a boil. You can also heat it in the microwave if you prefer.
Step 3: Pour the cream over the chocolate and let sit for 1 minute.
Step 4: Then add the vanilla extract and gently stir (don’t stir vigorously, this adds too much air) until the chocolate has melted and is smooth.
Step 5: Pour chocolate mixture into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
Step 6: Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1 to 2 hours, overnight, or even up to 3 days.
Step 7: Using a small cookie scoop or about 1 tablespoon, scoop truffle mixture into mounds and place them on parchment paper or a silicone baking mat. Refrigerate or freeze for 20 to 30 more minutes.
Step 8: Next roll each mound into balls. I like using gloves for this step since they do tend to melt a little because of the warmth of your hands and it can become a sticky situation.
Step 9: Optional, you can roll each into the topping of your choice. (Please see above for optional topping ideas).
Step 10: Truffles taste best at room temperature!