Melt-in-your-mouth Chocolate Truffles are an indulgence worth making from scratch. This super easy recipe calls for only six simple ingredients, and the customization options are endless!

Many people assume that it’s difficult to make your own truffles. Or they think the process takes too much time. But really, you just need a recipe you can rely on. This is my go-to, no-fail Chocolate Truffles recipe — and I think it’s going to be yours too!
Why It’s Worth Making Your Own Chocolate Truffles
Sure, you can buy a box of truffles at the store, but where’s the fun in that?!
- Easy to make. I promise! You don’t need to be a chocolatier to make your own truffles.
- Perfect bite-size indulgence. Like my Thin Mint Truffles and Cookie Dough Truffles, these truffles are just the right size to satisfy your chocolate cravings without overindulging. It’s a luxurious little treat that’s guaranteed to make you smile.
- Customizable flavors. The best part about making your own truffles is that you can customize the flavor with different liqueurs, extracts, additions, and outer coatings. Go wild!
What You’ll Need
This ingredient list is short, and that means quality matters. A lot! Use high quality chocolate, cocoa powder, and vanilla extract, for the very best truffles. Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts.
- Bittersweet chocolate – The better your chocolate, the better your truffles! Bittersweet chocolate brings the intensity.
- Semisweet chocolate – All bittersweet chocolate would be, well, bitter. Combining it with semisweet chocolate helps temper some of that intense flavor.
- Heavy cream – This is not a recipe where you can swap in half-and-half or whole milk. Heavy cream is a must, for the most luxurious truffle texture and flavor.
- Coffee – Strongly brewed coffee — just a bit — makes the chocolate flavor pop. (And no, it won’t make your chocolate truffles taste like coffee.)
- Vanilla extract – Even though these are chocolate truffles, we still add vanilla. It’s an all-purpose flavor enhancer, adding depth even when a recipe isn’t specifically vanilla flavored. Be sure to use pure vanilla extract (not imitation).
- Cocoa powder – Did you know there are different types of cocoa powder? Natural and Dutch Process. I find that Dutch Process cocoa powder has a richer, smoother flavor. It guarantees truffle enjoyment.
How to Make Chocolate Truffles
I’d say this recipe is so easy, it’s almost dangerous. You will be making truffles ALL the time. Scroll to the bottom of the post for the full recipe card.
- Prep the chocolate. Place the chocolate in a heat-proof bowl; if you’re using chocolate bars, chop them first.
- Warm the cream. Pour the cream into a pan set over medium heat and warm it just until it boils. Remove from the heat and rest for 30 seconds.
- Make the truffle mixture. Whisk the cream into the bowl of chocolate. Once the chocolate has melted, whisk in the coffee and vanilla.
- Chill. Refrigerate the chocolate mixture for 25 minutes, then let it sit at room temperature for 30 minutes.
- Form the truffles. Scoop mounds of the truffle mixture onto a parchment-lined baking sheet. Refrigerate for 15 minutes.
- Coat in cocoa powder. Roll the truffles between your palms to round them. Do not aim for perfectly round balls, as traditional French truffles are not symmetrical spheres. Then, roll the truffles in cocoa powder (or other coatings) and tap off the excess.
Tips & Variations
Follow these additional tips for perfect chocolate truffles.
- Use a cookie dough scoop. I love using a spring-loaded scoop to form the truffles because it makes it easy to pop the chocolate mixture out and onto the baking sheet, but a melon baller or teaspoon will also work.
- Try other chocolate types. Experiment with different percentages of cacao, or even with white chocolate.
- Get creative with coatings. Cocoa powder is the traditional choice because it makes chocolate truffles look like actual truffles — which is how they got their name! — but that’s not your only option. You can dip chilled truffles in melted chocolate to create a shell coating, or roll them in finely chopped nuts, ground freeze-dried strawberries or raspberries, chocolate jimmies, toasted coconut, etc.
A Note on Flavors and Add-Ins
Once you have a good handle on making basic chocolate truffles, you can move on to experimenting with flavored options. Swap the vanilla extract for peppermint (just a drop or two!), orange, or raspberry. Liqueur is another classic flavoring option — I prefer Grand Marnier (orange), but Kahlua (coffee) and Chambord (raspberry) are excellent too. You can also tuck dried fruit or toasted nuts into the centers of your truffles for extra texture and flavor.
How to Store
- Refrigerator: Store chocolate truffles in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving. If the cocoa powder is absorbed into the truffle, simply roll the truffles in cocoa powder again.
- Freezer: Truffles can be frozen in an airtight container for up to one month. Thaw at room temperature before serving.
More Recipes for Chocolate Lovers
Chocolate Truffles
Ingredients
- 8 ounces high quality bittersweet chocolate The better your chocolate, the better your truffles!
- 8 ounces high quality semisweet chocolate
- 1 cup heavy cream
- 1 tablespoon prepared coffee
- ½ teaspoon pure vanilla extract
- Dutch Process cocoa powder, for coating
Instructions
- Line a baking pan with parchment paper and set aside.
- Chop both chocolates into small pieces, about 1/4″ or so. Place chocolates in a medium heat-proof bowl.
- In a small saucepan over medium heat, warm the cream just until it boils. Remove saucepan from heat and let sit for about 30 seconds. Slowly pour hot cream over the chocolate. Whisk mixture gently until combined and completely melted. Add coffee and vanilla and whisk to combine. Set bowl in refrigerator for 25 minutes, then let it sit at room temperature for another 30 minutes.
- Use a small spring-loaded scoop (or a teaspoon) to form mounds of truffle mixture, about 1¼″ in diameter, and place them on prepared baking sheet. Repeat until all the truffle mixture is used up and you have a full pan of roughly shaped balls. Set pan in refrigerator for 15 minutes.
- Place cocoa powder in a small bowl. After the mounds have chilled, quickly roll each one in your hands to form a “rough roundness”, not perfect balls. I will gently dent mine here and there if they are looking too perfectly round, to mimic classic truffles. Roll in cocoa powder. I don’t like to eat a mouthful of cocoa powder, so I try to get any excess off by giving the truffles a small gentle toss between my two hands, over the bowl of cocoa powder.
- These store very well for about a week in the refrigerator and can be frozen for about a month. Either way, always bring them to room temperature before serving. If the cocoa powder is absorbed into the truffle, simply roll the truffles in cocoa powder again.
Ah, truffles. One of our absolute favorite treats. Well done!
(PS. Welcome to the Gaggle!! Hope to catch you at the watercooler soon.)
Thanks, Aimee. I’m looking forward to getting to know you better!
So beautiful! I haven’t ever made my own truffles, but I think I should do so!
Thanks, Amber. There is something so satisfying about making your own. Definitely give it a try!
Oh that sounds like a perfect treat! I’m so with ya. Gorgeous photos.
Thanks, Robyn!
These look great!
Oh my are you my kinda gal. Truffles + red wine + movie = *bliss*.
These look absolutely beautiful!!!!!!!!!!!!!
Yes, bliss. Thank you, Wendy!
These are just lovely!
Hi Paula – thank you!
I love truffles! I need to get my hands on some of those truffles!
Thanks for stopping by, Jamie – great to hear from you!
Oh, I LOOOOOOOOVE truffles! You have me craving chocolate BIG TIME right now!
Great to hear from you, Bridget – thanks!
Gorgeous!
Thank you, Shaina. :)
These are adorable… and I bet taste fantastic!!!
Thank you, Amanda!
What a lovely indulgence… and yes… your idea of indulging is very similar to mine! Love it!
What perfect timing, I guess I was meant to make truffles this week!
Perfect timing, indeed! Enjoy!
Gorgeous truffles! Yum!
Thank you, Tracy!
These look amazing! I hope you’ll stop by and link up with Sweet Tooth Friday again.
Hi Allison – thanks for stopping by – I linked up!
Your truffles look just gorgeous!! And so yummy :)
Hi Kristan – thank you!
Thank you for showing the simplicity of this wonderful treat. Wow!!
Hi Kelly – they really ARE simple! Great to hear from you! xoxo