Go Back
+ servings
Close up photo of chocolate truffles stacked on a white plate on a pink napkin.
Print Recipe
5 from 3 votes

Homemade Chocolate Truffles

Chocolate Truffles are rich, decadent dessert bites that prep in only 30 minutes using just 4 ingredients! Perfect for Valentine's Day, holidays, or even as a weekend pick-me-up!
Prep Time30 mins
Cook Time5 mins
Chill Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 12 truffles
Calories: 242kcal


  • 7 ounces baking chocolate broken into cubes
  • 2 tablespoons salted butter
  • cup heavy cream
  • 10 ounces chocolate melting wafers


  • In a small saucepan over low heat, melt the chocolate cubes, stirring constantly so the chocolate doesn't burn. Alternately you can use a double boiler.
  • Once melted, add in the butter and stir until melted. Remove from heat.
  • Stir in the heavy cream until fully incorporated and back to a rich chocolate color.
  • Transfer the chocolate mixture to a small bowl and place in the refrigerator for 15 to 30 minutes, stirring every 5 minutes, until thickened but not solid. You want the chocolate to be able to hold its shape when scooped.
  • Line a small baking sheet with parchment or wax paper and use a small cookie scoop or tablespoon to drop balls of the mixture on the pan. Chill in the refrigerator for an additional 10 minutes.
  • Remove from the refrigerator and roll the chocolate between your palms to create balls, place back on the baking sheet and chill for an additional 15 minutes.
  • Meanwhile, melt the chocolate wafers in the microwave in a wide mouth glass at 30-second intervals, stirring between each one, until smooth.
  • Use a fork or dipping tool to dip the balls in the melted chocolate, then place them on a clean piece of wax or parchment paper and allow the chocolate to harden before serving.
  • Top with sprinkles before chocolate sets or drizzle with leftover chocolate once it starts to set.


  • The timing of these is crucial, do not make them if you do not have a solid hour or so to commit to making them since if the truffle mixture sits too long it can become too hard to work with.
  • If you do forget about your truffle mixture in the refrigerator, you can reheat it in the microwave at 30-second intervals to soften it back up, but you will need to start your chilling, stirring process from the beginning.
  • The truffle mixture can be a little messy to work with.
  • If you would prefer to roll your truffles in toppings instead of dipping, you can do this immediately after rolling into balls - no need to chill for the last 15 minutes.
  • You can use milk, semi-sweet, or dark chocolate in this recipe. However, it has not been tasted with white chocolate.
  • These should be stored in the refrigerator for up to two weeks.
  • Freeze for up to 4 months.
  • Do not use unsalted butter, otherwise, the truffles can taste bland.
  • 1/4 teaspoon of espresso powder may be added to the truffle mixture to intensify the chocolate flavor.


Calories: 242kcal | Carbohydrates: 19g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 211mg | Fiber: 4g | Sugar: 12g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg