Would you love to learn how to make Chocolate Truffles? You can with this really easy recipe. I have made these for years, especially around the holidays. I’ve tried several truffle recipes, but these chocolate truffles melt in your mouth, and you’ll catch yourself reaching for a second and third treat. I’m updating this post today because it is one of my most popular ones, initially written in 2013. I would love my readers to make these as a family; it’s so much fun!
This is a family tradition of ours. We enjoy making candy recipes and giving them to the special people we love! I decided to update and redo the post and show you the easy steps when making these yummy balls of chocolate.
When my daughters were young, we made these every Christmas! I still remember all the little fingers making chocolate marble-sized balls and rolling them in chocolate sprinkles, better known as “Chocolate Shot,” in the cooking and baking world.
Now that the girls have grown up and have their own families, I use a small Cookie Scoop to make the balls before rolling them in the Chocolate Shot or Sprinkles.
It’s lovely to have something ready when you’re invited to a holiday party or dinner. You open your refrigerator and take one of these “Hostess Gifts” with you. It’s an enjoyable family activity to make chocolate truffles. One thing I love about this recipe is that I can change the flavorings.
I must say, 99% of the time, I use dark chocolate chips with vanilla extract/flavoring. I have made them with orange extract and peppermint extract, too. You can decide if you want light, dark, or white chocolate chips. The Chocolate Shot or sprinkles come in so many colors, and the theme can be anything you desire based on what special occasion you’re celebrating with these treats. Have fun while you make these!
Ingredients – Chocolate Truffles
- Real milk or dark chocolate chips: High-quality chocolate is best! The star of the show! Deliciously rich and creamy chocolate is typically made with chocolate or cacao, sugar, cocoa butter, milk fat, and natural flavors.
- Whole milk (I have also used heavy whipping cream): Due to the fat content, whole milk helps produce a softer truffle and enriches the flavor.
- Egg yolks: Great source of protein, helps to bind the ingredients together, which helps to create a moist, soft, velvety truffle. The egg yolks add a deliciously rich flavor and help extend the truffles’ life.
- Butter (no substitute, cut into pieces): Due to the fat content, butter helps produce a softer truffle and enriches the flavor; it helps to keep the truffles from crumbling. Butter prevents the milk from evaporating, which creates a moist, smooth, and velvety truffle.
- Vanilla extract (or any flavor of choice): Adds and enhances the flavors of butter, egg yolks, dark chocolate, and whole milk.
- Chocolate Shot or “Sprinkles”: Little bits of chocolate-flavored candies, typically made with white chocolate, do not melt. Sold in a variety of colors. It adds a fun flare to the truffles that people love!
Kitchen Items You May Need:
- Double Boiler Pan
- Measuring Spoons
- Hand Mixer
- Chocolate Shot Or Sprinkles
- Small Cookie Scoop
- Thermometer
Easy To Make Chocolate Truffles
Step One – Gather the Ingredients
Gather the ingredients, so you’re all ready to go.
Step Two – Melt Chocolate Chips with Milk in a Double Broiler
Using a small saucepan and Double Boiler Pan over medium heat, melt chocolate chips with milk, stirring constantly.
Step Three – Add Yolks One at a Time – Beat into Melted Chocolate
Beat the melted chocolate with your hand mixer, and add one yolk at a time.
Step Four – Remove Pan from Heat – Add Butter Pieces – Beat – Add Vanilla
Remove the pan from heat and add the butter pieces, a few pieces at a time, using a hand mixer. Beat for 2-3 minutes, then mix in the vanilla.
Step Five – Chill Chocolate in Fridge for 1 Hour
Chill the chocolate in the refrigerator for about an hour.
Step Six – Roll Workable Chocolate into Balls – Roll Each Ball in the Toppings
When the chocolate is workable, roll and mold it into balls the size of marbles. I love using this Small Cookie Scoop to form the perfect balls! In a small bowl of Chocolate Shot Or Sprinkles or ground nuts, roll the balls until well coated.
Finished Products – Serve Well Chilled in Tiny Paper Cups – Makes 20-50 Truffles
Serve well chilled in tiny paper/foil cups. Keep the Truffles refrigerated. Makes approximately 20-50 Chocolate Truffles, depending on the size you make them.
Chocolate Truffles
Ingredients
- 12- ounces package of real milk or dark chocolate chips
- 3 tablespoons whole milk (I have used heavy whipping cream as well)
- 3 egg yolks
- 3/4 cup butter (no substitute, cut into pieces)
- 1/2 teaspoon vanilla extract (or any flavor of choice)
- Chocolate Shot or “Sprinkles”
Instructions
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Gather all of the ingredients.
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Using a small saucepan and Double Boiler over medium heat, melt chocolate chips with whole milk, stirring constantly.
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Beat with a mixer one yolk at a time into the melted chocolate. Check the temperature to be sure it reaches 160 °F (71.1 °C).
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Remove the pan from heat and start adding the butter pieces a few pieces at a time using a hand mixer. Beat 2-3 minutes, then mix in the vanilla.
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Chill the chocolate in the refrigerator, for about an hour.
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When the chocolate mixture is workable, roll and mold into balls the size of marbles. In a small bowl of chocolate shot (sprinkles) or ground nuts, roll the balls until well coated.
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Serve well chilled in tiny paper/foil cups. Keep the Truffles refrigerated. Makes approximately 20-50 Chocolate Truffles depending on the size you make them.
What temperature is safe with raw eggs?
Someone questioned why I used raw eggs in this recipe. I’m not a scientist or micro-biologist regarding the safety of eggs, but here are my thoughts. I looked up safe temperatures for eggs. This is what I found, and I quote US Food and Drug Association (FDA), “Egg mixtures are safe if they reach 160 °F (71.1 °C). Please use an Instant Thermometer after adding the eggs to this recipe.”
I remember my mom making ice cream with raw eggs in an ice cream maker, but I’m not sure I would do that today.
Can I use other flavorings in these chocolate truffles besides vanilla?
Here’s the deal: these are so fun to make, and yes, you can use your favorite flavoring. Here are some I have used:
Some chefs like to add liqueur to their truffles, particularly in Europe. I haven’t done that, but some cooks might want to try it.
What exactly is a chocolate truffle?
I would explain a truffle as fine chocolate with a creamy chocolate ganache filling rolled in nuts, cocoa powder, or chocolate sprinkles.
What are the best coatings for chocolate truffles?
There are so many to choose from, like finely chopped nuts (such as pecans, walnuts, or pistachios), cocoa powder, powdered sugar, cinnamon sugar, shredded coconut, and finely crushed peppermint candy canes. You can also drizzle the truffles using a piping bag with melted chocolate or caramel. The options are endless!
How do I store the chocolate truffles?
They must be refrigerated to keep them fresh. They’ll stay fresh for 4-5 days.
Can I freeze these chocolate truffles?
I wouldn’t recommend freezing them, the chocolate may separate and not have the soft chewy texture we all love. You could try putting a few in your freezer for a few days and see how they turn out when you thaw them out.
What is the most expensive Chocolate Truffle in the world?
I love to do research, and I found this tidbit very interesting. Mark and I couldn’t bring ourselves to purchase one piece of candy for this dollar amount, but it was fun to read about. So, what is the most expensive chocolate truffle in the world? It’s called La Madeline au Truffle. One piece is priced at $250.00 per piece and is made or created by Danish chocolatier Fritz Knipschildt.
Final Word
I hope you try making my easy-to-make chocolate truffles recipe! I have wonderful memories of my daughters making these delicious, indulgent treats when they were little girls. We would deliver them to our neighbors. Who doesn’t love homemade gifts, right? They are creamy chocolate and melt in your mouth, literally. May God Bless our world, Linda
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