Today I’m sharing one of my favorite holiday go-to recipes, Easy Chocolate Truffles. These truffles are exactly what the name states, easy to make and extra rich and chocolatey. As you can see below, they take four ingredients and don’t require the oven. I mean, dare I say it, how easy is that? (Hi, Ina!)
This method for making truffles is very popular and it’s easy to see why. You can obtain the ingredients at the grocery store, you don’t need any special equipment, and you can flavor them however you’d like. In this recipe I use vanilla extract because it’s a classic. However, you could easily swap it for Peppermint extract, almond extract, hazelnut extract, or whatever else you’re craving.
I roll these in cocoa powder to finish them off, but you could use finely chopped nuts, flaked coconut, or tiny sprinkles instead if you’d like. Just imagine how yummy they’d taste with a little almond extract and rolled in finely chopped almonds?!
Lastly, it is worth noting that milk chocolate bars and white chocolate bars would also work with this. Just be sure to keep the portions exactly the same and don’t use chocolate chips. Any “chip” has fillers in it that help the chip hold its shape but prevents them from melting evenly. I love to make these with white chocolate and peppermint extract and roll them in finely crushed candy canes at the holidays. So festive! So fun!
These easy chocolate truffles are going to be very popular in your house this season so be sure to have double the amount of ingredients you need on hand and ready to go. They are so delicious and can be given as gifts, placed on a dessert platter on a grazing table, or served at a fancy dinner party. They’re sure to elevate everyone’s holiday season this year. Enjoy!
Nikki's Modern Mediterranean
Watch Nikki make it
How to Make Chocolate Truffles at Home Simple & Quick!
Press play and cook along — the full recipe is just below.
The recipe
Easy Chocolate Truffles
Ingredients
Method
Cocoa powder, finely chopped nuts, or sprinkles for coating
Prepare the Chocolate: Place the finely chopped chocolate in a medium heat-proof bowl.
Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (small bubbles form around the edges). Do not let it boil.
Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 3-5 minutes to allow the chocolate to melt.
Stir Together: After resting, gently whisk the chocolate and cream together until smooth and fully combined. Stir in vanilla extract, if using. The mixture should be glossy and silky.
Chill: Cover the bowl and refrigerate the chocolate mixture for 1-2 hours, or until it's firm enough to scoop and shape.
Shape the Truffles: Once firm, use a spoon or melon baller to scoop out small portions of the chocolate mixture. Roll each portion between your hands to form small, round truffles.
Coat the Truffles: Roll each truffle in cocoa powder, finely chopped nuts, or sprinkles until fully coated.
Chill Again: Place the coated truffles on a baking sheet or plate and refrigerate for another 30 minutes to firm up.
Serve: Once chilled, the truffles are ready to be enjoyed! Store them in an airtight container in the fridge for up to a week. Enjoy!
