How to Make Chocolate Truffles

This year, romance your Valentine with a little something sweet.

Truffles

Want to pamper your sweetheart with some homemade treats? Truffles may look mighty impressive, but they couldn’t be simpler to make. The key to maximum deliciousness is starting with a high-quality chocolate that you love the taste of plain. Then, if you’d like to experiment, try some of the creative variations below—like peanut butter and jelly, Earl Gray, and cardamom coconut—every one of which can be easily adapted from this basic recipe.

Dark Chocolate Truffles

Active Time: 40 minutes
Total Time: 6 hours, including chilling time
Makes about 24

Ingredients

  • 8 ounces (about 1½ cups) chopped bittersweet chocolate
  • 1 tablespoon unsalted butter
  • ½ cup heavy cream, warmed
  • ¼ teaspoon kosher salt
  • Cocoa powder, for rolling (optional)
  • ¾ cup sprinkles

Directions

  1. Melt the chocolate and the butter in a heat-safe bowl over a pot of barely simmering water. Stir in the cream and the salt. Cover the mixture with plastic wrap and refrigerate until firm, at least 4 hours and up to 2 days.
  2. Scoop the chocolate onto a parchment-lined baking sheet 1 tablespoon at a time. (If the chocolate is too firm, let it stand at room temperature to warm up a bit before scooping.) Using your hands, roll each scoop into a ball. (Coat your hands in a bit of cocoa powder if the chocolate is sticky—but don’t use too much otherwise the sprinkles won’t adhere.)
  3. Set the sprinkles in a small bowl. Roll each truffle in the sprinkles until fully coated, then return them to the sheet. Chill the truffles until firm, then transfer them to an airtight container for up to 1 week. Bring to room temperature before serving.

Variations

Follow the directions for Dark Chocolate Truffles (above), making the following adjustments:

Earl Grey Truffles

  • Increase the amount of cream to ⅔ cup. Add 1 tablespoon Earl Grey tea to the cream and bring to a simmer. Let the mixture stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids.
  • Instead of sprinkles, roll truffles in cocoa powder.

Peanut Butter and Jelly

  • Stir ¼ cup raspberry jam into the chocolate mixture after the cream.
  • Instead of sprinkles, roll truffles in finely-chopped roasted, salted peanuts.

Lavender Raspberry

  • Increase the amount of cream to ⅔ cup. Bring the cream to a simmer with 1½ teaspoons dried lavender buds. Let it stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids.
  • Instead of sprinkles, roll truffles in finely-chopped freeze-dried raspberries.

Cardamom Coconut

  • Bring the cream to a simmer with 1 tablespoon crushed cardamom pods. Let it stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids.
  • Instead of sprinkles, roll truffles in toasted sweetened coconut flakes.

Sesame

  • Stir ⅓ cup tahini into the chocolate mixture after the cream.
  • Instead of sprinkles, roll truffles in white sesame seeds.

Maple Pecan

  • Stir ¼ cup maple syrup into the chocolate mixture after the cream.
  • Freeze the shaped truffles for 15 minutes. Meanwhile, melt 8 ounces of milk chocolate. Using two forks, dip each of the truffles in the milk chocolate and toss them to coat, letting the excess chocolate drip back into the bowl. Set the coated truffles onto a parchment-lined baking sheet and sprinkle with finely chopped pecans.