Easy Homemade Chocolate Truffles

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It’s been a very long time since I’ve made these easy homemade chocolate truffles. Not quite sure why because they are so very easy.

Each year I make homemade treats for friends and family. These easy home chocolate truffles have been a staple in my gift tins, on and off, for years. It’s a great 4 ingredient, no bake treat that’s easy to get the kids involved in helping.

If you want delicious truffles start with quality ingredients. There are a lot of different quality chocolates on the market. Use what’s in your budget. I advise not using regular chocolate chips as they don’t melt as well. You don’t want lumps or chunks in your truffles.

Find a block or bar of chocolate. Economical brands include Ghirardelli (what I used) and Baker’s, higher end brands are Valhrona, Guittard and Callebut. Since there is not added sugar in this recipe, do not use unsweetened chocolate. Milk, semi-sweet or bittersweet are better choices.

When you use a block of chocolate you need to chop it into smaller pieces so it melts evenly and quickly. You can accomplish this ways. Use a serrated knife to chop it but it can give you larger pieces than you want. I love my chocolate chipper, which can also double as an ice chipper, for the job. 

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Easy Homemade Chocolate Truffles

Easy Homemade Chocolate Truffles make a delightful hostess gift or party favor.

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Prep Time15 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Desserts and Sweets

Keyword: chocolate, ganache, sprinkles

Servings: 24

Author: Ellen Folkman

Equipment

• 8-Inch Chocolate Chipper 
• Sweet Sprinkles Mix: Fall Nonpareils
• Ghirardelli Chocolate Baking Bar, Semi-Sweet Chocolate, 4-Ounce Bars (Pack of 6)
• OXO Good Grips Small Cookie Scoop

Cook ModePrevent your screen from going dark

Ingredients

• 2 4- ounce quality chocolate bars chopped I used Ghirardelli semi-sweet
• 2/3 cup heavy whipping cream
• 1 Tablespoon unsalted butter softened
• 1/2 teaspoon pure vanilla extract
• Toppings: sprinkles confectioners' sugar

Instructions

• Place chocolate and butter in a heat-proof bowl. Set aside..
• Heat the heavy cream until it is simmering over medium heat. Just until bubbles form around the edge of the pan.
• Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. 
• Scoop the set truffle mixture into 2 teaspoon-sized mounds. Roll each into balls.
• Roll each into desired toppings. Store, covered tightly, at room temperature for 3-4 days or refrigerate up to 2 weeks.

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