How To Make Chocolate Truffles: It Is So Easy

Chocolate truffles arranged on a plate.
C/O Pixabay

Have you ever wondered how they make chocolate truffles like they do at Lindt or Ferrero Rocher ? I used to think that every one was hand crafted. These beautiful melt-in-the-mouth balls covered in whatever you like:- gold leaf, nuts, chocolate dusting…..  Its actually relatively straightforward if you just follow a few simple steps and here we show you how. Most recipeis use just use chocolate and cream. We have one here using cream cheese for a difference.

What Are Chocolate Truffles Anyway ?

A truffle for many is actually a small underground fungus which lends pungency to a savoury dish. well you would be right but the shape has also been created in confectionary as the chocolate truffle.

The chocolate truffle is a bite-sized confectionary made from ganache. Ganache is a mixture of melted chocolate with warmed up cream. The basic way of making them is to create the ball by allowing the ganache to cool until it is solid (or at least firm). Balls are created by rolling the firm ganache mixture and coating with more chocolate, cocoa powder, nuts, fruit even and so forth.

Key Features

  • Ganache is not merely an art form. It is however very straightforward to prepare. A recipe ratio of 2:1 of chocolate to cream is probably the best combination.
  • Use the best or highest grade chocolate possible. Some sites recommend a cocoa content of 60 to 70% but I’ve seen some demos using 80% (wow!)
  • The best type of cream to use is whipping cream or heavy whipping cream. If you don’t know the difference, don’t worry. A heavy whipping cream is above 36% fat whilst ordinary whipping cream is 30 to 35% fat.
  • If whipping cream is really too much, try our second recipe with cream cheese – just as much fun and equally delicious.  

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Your Equipment

(1) Recipe using Whipping Cream

To make 24 truffles (approximately 2 ounces).


  • 16 ounces 60% chocolate
  • 1 cup heavy cream
  • Flavourings – liqueurs and vanilla
  • For coating: Dutch cocoa powder, chocolate sprinkles, finely chopped hazelnuts, or melted chocolate


  1. Finely chop up your chocolate using a sharp serrated knife. Place all in a bowl.
  2. Heat the cream either on the stove with low heat until it is warm but not boiled. The cream should steam. The alternative is to just warm up for 20 seconds in the microwave.
  3. Add the hot cream to the chocolate and leave for 5 minutes for all to warm up together.
  4. Add your flavourings if you intend to have a boozy type or one with a hint of vanilla or orange let’s say.
  5. Whisk until all the mixture until it is smooth, glossy and shiny – the sign of a good ganache.
  6. Pour the ganache into a shallow baking dish or pan and cool in the fridge for 30 minutes minimum. The ganache needs to be firm for the next phase of prep. work.
  7. Scoop and roll out the truffles. If you can avoid eating the mixture there and then, just use a tablespoon or cookie scoop to portion out some of the ganache to create your 1-ounce balls. It comes out at 2 tablespoons worth.
  8. Roll the balls between gloved hands to make a smooth ball. Place each ball on a plate. Refrigerate the whole lot whilst the coatings are prepared.
  9. Coat the truffles. It’s easiest to just roll each ball in a bowl containing the coating of choice. Some people like to dip half the ball in, other just totally cover the whole surface area.
  10. Store the truffles in a the refrigerator and remove about a half-hour before serving.
  11. The truffles will store in the cool for up to 2 months. 

(2) Recipe Using Cream Cheese


To serve between 50 and 60 depending how big you like them.  

  • 200g tub cream cheese, softened (it’s about a tub)
  • 350g icing sugar, sifted
  • 500g plain chocolate, melted
  • 1 and 1/2 teaspoons vanilla


Preparation time is 1 hour but will take up to 2 hours  

  1. In a large bowl, beat cream cheese until it has a smooth, glossy sheen and consistency. Gradually beat in the icing sugar until well blended.
  2. Melt the chocolate into a bowl over boiling water
  3. Stir in the melted chocolate and vanilla until no streaks remain as this indicates the mixture is fully mixed. Refrigerate for about 1 hour. Shape into 1 inch or 2.5cm balls.

These truffles are the basic form. To create the many different sorts, just roll these truffles in ground nuts, coconut shavings and flakes. For a really interesting luxury take, just mix the basic mixture with liqueurs but make sure the vanilla flavouring is removed. Divide this truffle mixture into thirds. Add about one teaspoon of liqueur (almond, coffee, orange) to the mix.

If however you want to save time why not just buy them !

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