This post may contain affiliate links which wonā€™t change your price but will share some commission.

Easy Chocolate Truffles

Sharing is caring!

For a simple, elegant treat that couldn't get much easier, I make up a batch of these chocolate truffles. I normally use milk chocolate, but good quality semi-sweet or dark chocolate should also work.

chocolate truffles

Easy Chocolate Truffles Recipe

Adapted from Candymaking

Ingredients

  • 1-1/2 pounds (about 4 1/2 cups) milk chocolate, melted (110F/45C)
  • 1 cup whipping cream
  • 1-1/2 teaspoons vanilla extract

Directions

I prefer to purchase my chocolate in bulk blocks. To melt the chocolate, I chop it into uniform pieces and melt in the microwave or in a heavy bottomed pan or double boiler.

chopping chocolate
Chopping the chocolate

Line an 8 or 9 inch square baking pan with plastic wrap; set aside. (Alternatively, you can pour directly into a pyrex pan and scoop the truffles out, but this allows you to lift the entire block of truffles out of the pan.)

Place melted chocolate in a medium-size bowl. In a 1-quart saucepan, scald cream. To scald the cream, you heat it just until a skin forms on the top – do not boil. You can see the skin in this photo.

scalded milk

It looks as though a piece of plastic wrap has been stretched over the surface. Remove from heat and let cool five minutes. Stir vanilla into cream.

Beat the melted chocolate with an electric mixer. Stop mixer and pour in cream all at once over chocolate. Continue beating, cleaning sides and bottom of bowl several times with rubber scraper, until mixture is smooth and well-blended. This takes no more than 1 to 2 minutes. 

Pour into prepared pan and refrigerate 8 hours or until firm.

chocolate truffles in pan

Cut into 1-inch squares by lifting the block of truffles out of the pan and slicing them on a cutting board. Alternatively, you can cut them in squares to portion, and then form the portions into balls and coat with your choice of chopped nuts, cocoa powder or coconut, as shown in the top photo. Serve immediately or store in refrigerator for up to one week. These are very soft and delicate, and will melt in warm conditions, so they are best removed from the refrigerator right before serving. Makes 64 pieces.

The boys love these treats. They taste better than the best fudge you've ever had – very chocolately, but very smooth in texture, not gritty as fudge can sometimes be. I usually save them only for special occasions, like Christmas or Easter. If you need a vegan version, you can check out this post at SB Canning.

Chocoholics may also want to take a peek at my favorite brownie recipe and cocoa mocha cookies.

I hope you enjoy this simple treat.

Printable Recipe

Print

Easy Chocolate Truffles

  • 1-1/2 pounds (about 4 1/2 cups) milk chocolate, melted (110F/45C)
  • 1 cup whipping cream
  • 1-1/2 teaspoons vanilla extract

Ingredients

Scale

To melt the chocolate, chop it into uniform pieces and melt in the microwave or in a heavy bottomed pan or double boiler.

Line an 8 or 9 inch square baking pan with plastic wrap; set aside. (Alternatively, you can pour directly into a pyrex pan and scoop the truffles out, but this allows you to lift the entire block of truffles out of the pan.)

Place melted chocolate in a medium-size bowl. In a 1-quart saucepan, scald cream. To scald the cream, you heat it just until a skin forms on the top – do not boil. It looks as though a piece of plastic wrap has been stretched over the surface. Remove from heat and let cool five minutes. Stir vanilla into cream.

Beat the melted chocolate with an electric mixer. Stop mixer and pour in cream all at once over chocolate. Continue beating, cleaning sides and bottom of bowl several times with rubber scraper, until mixture is smooth and well-blended. This takes no more than 1 to 2 minutes.

Pour into prepared pan and refrigerate 8 hours or until firm.

Cut into 1-inch squares by lifting the block of truffles out of the pan and slicing them on a cutting board. Alternatively, you can cut them in squares to portion, and then form the portions into balls and coat with your choice of chopped nuts, cocoa powder or coconut.

Serve immediately or store in refrigerator for up to one week. These are very soft and delicate, and will melt in warm conditions, so they are best removed from the refrigerator right before serving. Makes 64 pieces.

Did you make this recipe?

Share a photo and tag us ā€” we can't wait to see what you've made!

Similar Posts

9 Comments

  1. I love this recipe! I gotta make these for my mom’s birthday lunch! is there a way I can print this up? Thanks a bunch!

    1. I’m pretty primitive, so I haven’t figured out how to add a neat recipe card format. When I find a recipe I like on a site, I typically cut and paste to a word processing program and print from there, including the link so I can go back to the site and find more recipes or give credit if I later use the recipe in a post.

  2. Safe for Diabetics and those on a low/no carb diet if you
    use dark chocolate for the inside and nuts or cocoa as
    a coating!!

  3. WOW these look good. I have to admit, at least half of that fudge would never make it into truffle form in my kitchen. šŸ˜‰

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating