These chocolate truffles couldn’t be more delicious or easy to make! They have a soft, melt-in-your-mouth texture and are very customizable.
Homemade chocolate truffles
In this recipe, we show to make vanilla, chocolate, raspberry and pistachio truffles. And even better, the truffle mixture can be rolled into balls, piped into molds, or cut into many shapes such as rectangles, squares, or triangles. We love gifting these confections as party favors and holiday treats.
Homemade truffles are a sweet gifts for Mother’s and Father’s Day, teacher appreciation presents and cute wedding favors. Check out the video tutorial for the step-by-step instructions.
Tools for easy chocolate truffles
- kitchen scales or measuring cups and spoons
- double boiler or a heatproof bowl and sauce pan
- oven mitts or kitchen towel
- large spoon
- small spoon
- rubber spatula
- large mixing bowl
- whisk
Pistachio truffles
- 20 cm x 20 cm (8 in x 8 in) cake tin (pan)
- clingfilm (Saran/plastic wrap)
- cutting board
- kitchen knife
- disposable piping (pastry) bag
- small round piping tip (nozzle)
Raspberry truffles
- disposable piping (pastry) bag
- large round piping tip (nozzle)
- silicone rose mold
Semisweet chocolate truffles
- 20 cm x 20 cm (8 in x 8 in) cake tin (pan)
- clingfilm (Saran/plastic wrap)
- cutting board
- kitchen knife
Easy Chocolate Truffle Recipes
Yield:
25 – 30 truffles
Prep Time:
30 minutes
Cooling Time:
4 hours
Total Time:
4 hours 30 minutes
These chocolate truffles couldn’t be more delicious or easy to make! They have a soft, melt-in-your-mouth texture and are very customizable. In this recipe, we show to make vanilla, chocolate, raspberry and pistachio truffles.
Ingredients
Vanilla Chocolate Truffles
- 200 g white chocolate
- 100 g ground almonds
- 60 ml heavy cream
- 25 g unsalted butter
- vanilla bean paste
- ground almonds for rolling the truffles
Pistachio Chocolate Truffles
- 200 g white chocolate
- 100 g ground unsalted pistachios
- 60 ml heavy cream
- 25 g unsalted butter
- melted white chocolate
- whole, peeled pistachios for decorating
Raspberry Chocolate Truffles
- 200 g white chocolate
- 80 g ground almonds
- 20 g ground freeze-dried raspberries, finely ground
- 50 ml heavy cream
- 25 g unsalted butter
- 1/2 – 1 tsp raspberry flavour oil (I used LorAnn Naturals Raspberry Flavor)
Semisweet Chocolate Truffles
- 100 g white chocolate
- 100 g milk chocolate
- 100 g ground almonds
- 60 ml Irish Cream or heavy cream
- 25 g unsalted butter
- cocoa for dusting the truffles (Use sweetened or unsweetened according to your taste.)
Instructions
Vanilla Chocolate Truffles
- Melt the chocolate and butter. Add the white chocolate and butter into a heatproof bowl set over a pan of simmering water. Bring the water to a mild simmer and constantly stir until the chocolate and butter are melted. The water shouldn’t touch the bottom of the bowl and make sure the chocolate doesn’t come in contact with water, or it might seize and become unusable.
- Make truffle mixture. To make vanilla truffles, add the ground almonds, cream, and vanilla bean extract. Stir well to combine. Chill the mixture for several hours or overnight.
- Roll the truffles. Once set, roll 1 tablespoon of truffle mixture between the palms of your hands into a ball and then roll in ground almonds until evenly coated.
Pistachio Chocolate Truffles
- Make the truffle mix. To make pistachio truffles, prepare the chocolate-butter mixture as shown in vanilla truffle recipe. Then add the ground pistachios and cream and mix to combine.
- Chill and cut the truffles. Transfer the mixture into a lined cake tin and chill in the freezer. Cut into small squares and decorate with strips of melted white chocolate and a pistachio.
Tip: To cut the frozen truffles easier, dip the knife into hot water and wipe off the excess water.
Raspberry Chocolate Truffles
- Make the truffle mix. For raspberry truffles, melt the chocolate and butter as described in the vanilla truffle. Then incorporate the ground almonds, freeze-dried raspberries, raspberry flavor, and cream or Bailey’s.
- Pipe the truffles. Transfer the mixture into a pastry bag fitted with a round piping tip and pipe into the cavities of a silicone rose mold. Place in the freezer for a couple of hours, then gently release the truffles from the mold.
Semisweet Chocolate Truffles
- Make the truffle mix. For chocolate truffles, melt butter, white chocolate and milk or semi-sweet chocolate. Add almonds and Irish cream and pour the mixture into a cake tin lined with clingfilm.
- Chill and cut the truffles. Put in the freezer for several hours or overnight to firm up. Remove the chocolate mixture from the tin, peel off the clingfilm and cut into bite-sized rectangles. Dip each truffle in cocoa.
Tip: To cut the frozen truffles easier, dip the knife into hot water and wipe off the excess water.
