Our Ultimate Chocolate Truffle Recipe List

If you’re an avid baker or hobby chef, you’ll know the feeling of having too many food items in your pantry.

Stacks of half-open fudge mix boxes, sticks of butter, cocoa powder, heavy cream and chocolate squares as far as the eye can see.

But a sight like this is far from discouraging. In fact, it should spark some creativity in you to throw together a few leftovers if only to clear your pantry for even more food items!

So what can you make that’s easy, convenience and utterly delicious? Among several contenders, chocolate truffles are your best bet!

So Why Chocolate Truffles?

So how to make chocolate truffles easy peasy? Well, as long as you have your premium chocolates, a nice mixing agent (heavy cream, coconut milk, butter), materials for dusting (chopped nuts, cocoa powder, melted chocolate, sprinkles) and any flavor you want to add, you’re all set. In fact, chocolate truffles are on a “what could go wrong” level of easy.

What better to show you how to make choc truffles than to give you a mega list of 25 outstanding tried and tested recipes for your enjoyment. Each recipe gives you a list of things you’ll need, a step-by-step process in making truffles, as well as how many truffles you’ll end up with after. We’ll also throw in a list of handy tips for good measure.

Procedure:

1.  Combine 10 ounces of bittersweet chocolate and softened butter in a heat-safe bowl. Pop the bowl inside the microwave in 30-second increments, stirring after each round. Repeat this process until the chocolate is thoroughly melted. Set aside.

2. In a small saucepan, mix together corn syrup and heavy cream over medium heat until it simmers. Remove from heat and pour hot cream over the melted chocolate. Let the mixture stand for 2 minutes.

3. With a spatula, start slowly stirring the mixture until the chocolate is smooth and creamy.

4. Add brandy. Mix until well-combined.

5. Place the mixture inside the refrigerator for 1-2 hours.

6. Line a baking tray with parchment or wax paper. Set aside.

7.  Using a spoon or melon baller, scoop out teaspoonfuls of the mixture and shape into 1-inch balls. Place the balls on the prepared baking tray and refrigerate for another hour.

8. Once the chocolate is firm, prepare your cocoa powder in a shallow plate.

9. Remove the ganache balls from the refrigerator. Dip the balls one by one in cocoa powder, ensuring an even coating. Place the coated balls in an airtight container.

10. Store the truffles inside the refrigerator until ready to serve.

This recipe yields 30 truffles. This easy chocolate truffles recipe is perfect for beginners. While simple, the end result is a decadent and rich chocolate truffle. People will think you’ve been making truffles for ages even if it’s your first try!

2. Easy, 3-Ingredient Dark Chocolate Truffles

Procedure:

1. Combine the chocolate and heavy cream in a medium saucepan.

2. Cook over medium heat, constantly stirring, until the chocolate has melted with a smooth and glossy consistency.

3. Remove from heat and transfer ganache to a bowl. Refrigerate for 1-2 hours.

4. Prepare some cocoa powder on a shallow plate for dusting.

5. Remove the ganache from the fridge. Using a spoon or melon baller, scoop out spoonfuls of the mixture and roll into balls with your hands. Dip the ganache balls in cocoa powder and place on a small plate. Allow the chocolate to thaw before serving.

This recipe yields 35 truffles. If you need an easy recipe for chocolate truffles to get you started, this one is a good option. Not only do you need less ingredients, but you can always tweak this recipe in so many ways to include different flavors and toppings.

3. Dark Chocolate Avocado Truffles

Procedure:

1. Using a double boiler, melt the dark chocolate together with the vanilla plus a pinch of salt. Stir occasionally until the chocolate is thoroughly melted and smooth.

2. Mash the avocado using a fork until free of lumps, and add it to the chocolate. Mix until the avocado is thoroughly incorporated into the mixture.

3. Place the mixture inside the refrigerator for 30 minutes to an hour, or until the chocolate ganache is firm enough to shape.

4. Prepare the cocoa powder in a shallow bowl or plate. Set aside.

5. Remove the ganache from the fridge. Using a spoon, scoop out spoonfuls of the mixture and shape into balls. Roll each ball in cocoa powder before placing it in your container of choice.

6. Repeat the previous step until you run out of ganache.

7. Keep your truffles stored inside the refrigerator until ready to serve.

This recipe yields 12 truffles.

4. Cookie Dough Truffles

Procedure:

1. Using an electric mixer with a paddle attachment, blend the sugar and butter together until light and fluffy.

2. Add condensed milk, flour, and vanilla to the mixture. Stir until smooth.

3. Fold in the chocolate chips until thoroughly incorporated.

4. Cover the mixture with plastic wrap and place inside the refrigerator for 1-2 hours or until firm enough to mold.

5. Take a baking tray and line with wax or parchment paper. Set aside.

6. Remove the mixture from the fridge. With a spoon, take dollops of the mixture and shape into 1.5-inch balls. Place the dough mixture balls on the prepared baking tray and place it back inside the refrigerator for another 1-2 hours.

7. Using a double boiler, start melting the 24 ounces semi-sweet chocolate, stirring constantly until the chocolate is fully melted and smooth.

8. Remove the dough mixture balls from the refrigerator. Using a toothpick or a fork, dip each ball into the melted chocolate, covering it evenly. Allow the excess chocolate to drip back down to the bowl before transferring the truffle back on the baking tray. Repeat for all dough mixture balls.

9. Sprinkle mini chocolate chips on top of the truffles as garnish. Allow the chocolate coating to set at room temperature before transferring the truffles to your preferred container.

10. Store the truffles inside the refrigerator until ready to serve.

This recipe yields 48-50 truffles.

5. Chocolate Truffle Muffins

Procedure:

1. Preheat the oven to 375°F. Grease a 6-muffin tin generously with butter. Dust the tin with flour, tapping the excess away. Set aside.

2. Using a double boiler, melt the semisweet chocolate together with 5 tablespoons of butter and 1 tablespoon of sugar. Whisk until the chocolate is melted and glossy. Remove from heat and allow the chocolate to stand for 3-5 minutes.

3. In a food processor, combine the eggs and 1 tablespoon sugar for 2 minutes or until it reaches twice its original volume. Sift in the flour and the salt to the egg mixture. Combine until thoroughly incorporated.

4. Slowly add the melted chocolate bit by bit into the egg mixture, pulsing after each addition. Repeat until you’ve incorporated all the chocolate into the mixture and the batter becomes thick and free of lumps.

5. Fill three-quarters of the muffin tin with the mixture and swirl the tops using the back of a spoon.

6. Bake the muffins for 18-20 minutes or until the tops of the muffins spring back up when touched.

7. Remove from oven and transfer onto a wire rack and let cool.

This recipe yields 6 muffins. We’ve decided to add more than just the usual fare of choc truffles recipes to our list. Aside from truffle balls, we’ve also added cakes, brownies and muffins to make the list more complete.

6. S’mores Truffles

Procedure:

1. Combine marshmallow creme, butter, and graham cracker crumbs in a bowl. Mix until smooth.

2. Fold in the chocolate chips. Combine until all ingredients are thoroughly incorporated.

3. Take a baking tray and line it with wax or parchment paper. Set aside.

4. Using a small scoop, take spoonfuls of the mixture and shape them into balls. Place the balls in the prepared baking tray. Place the balls inside the refrigerator for 2-3 hours or until firm.

5. Using a double boiler, heat the bittersweet chocolate, stirring constantly, until the chocolate is melted and glossy.

6. Remove the dough balls from the refrigerator. One by one, dip the balls into the melted chocolate, coating them thoroughly. Place each coated truffle back on the baking tray. Repeat until all dough balls are covered.

7. Sprinkle any excess graham cracker crumbs on top of the truffles to garnish.

8. Allow the chocolate coating to harden before transferring to an airtight container.

9.  Keep refrigerated until ready to serve.

This recipe yields 15 truffles.

7. Chocolate Nutella Truffles

Procedure:

1. Combine the chocolate chips and softened butter in a heat-safe bowl.

2. In a small saucepan, heat the heavy cream over medium heat. Remove from heat once the edges start to bubble, and pour the cream over the chocolate. Allow it to sit for a minute before whisking it slowly until the chocolate is melted and smooth..

3. Add the nutella and hazelnuts. Mix until well incorporated.

4. Cover the surface of the mixture with plastic wrap and chill inside the refrigerator for 1-2 hours or until firm enough to shape.

5. When the mixture is firm enough, prepare some chocolate sprinkles on a plate.

6. Remove the mixture from the fridge. With a scoop, take spoonfuls of the mixture and shape them into balls using your hands.

7.  Dip the balls in chocolate sprinkles, thoroughly coating them.

8. Place the coated truffles in a airtight container. Keep refrigerated until ready to serve.

This recipe yields 24 truffles. Among all the chocolate truffles recipes on this list, this one is my favorite. Of course, it might just be my Nutella addiction talking, but that’s a different story altogether.

8. Chocolate Peanut Butter Truffles

Procedure:

1. Using an electric mixer with a paddle attachment, combine the peanut butter, sugar, vanilla and cream cheese.

2. Beat at medium speed until thoroughly combined.

3. Take a baking tray and line it with parchment or wax paper

4. Using a spoon, scoop out spoonfuls of the mixture and shape into 1-inch balls. Place the balls on the baking tray. Cover loosely with plastic wrap and place inside the freezer for 30 minutes.

5. Using a double boiler, heat the chopped chocolate, stirring constantly, until the chocolate is fully melted and smooth.

6. Remove the balls from the refrigerator. One by one, dip the balls into the melted chocolate. Place the coated balls back on the baking tray.

7. While the chocolate coating is still wet, sprinkle the chopped roasted peanuts on top of the truffles as garnish.

8. Allow the chocolate coating to set at room temperature before transferring the chocolates to an airtight container.

9. Store the truffles inside the refrigerator until ready to serve.

This recipe yields 16 truffles

9. Chocolate Truffle Cookies

Procedure:

1. Using a double boiler, heat the unsweetened chocolate, butter and 1 cup chocolate chips. Stir constantly until the chocolate is fully melted and smooth.

2. In a bowl, beat eggs and sugar together until the mixture is pale and thick and pale,. Add the vanilla and melted chocolate to the bowl. Stir until well-incorporated.

3. Slowly fold in the flour, baking powder, cocoa powder,salt and the remaining chocolate chips to the mixture. Once the ingredients are well-combined, cover the mixture with plastic wrap and place inside the refrigerator for 1-2 hours to overnight.

4. Preheat the oven to 350°F. Take a cookie sheet and grease it with cooking spray or butter.

5. Remove the mixture from the refrigerator. Take dollops of the mixture and place them on the cookie sheet, making sure there’s at least 2 inches of space between them.

6. Bake the cookies for 9-11 minutes. Let the cookie sheets sit at room temperature for around 5 minutes before transferring the cookies to a wire rack to cool.

This recipe yields 36 chocolate truffle cookies.

10. Chocolate Coconut Truffles

Prep Time: 20 minutes

Procedure:

1. In a bowl, combine the coconut and sugar until smooth.

2. Add the milk and coconut oil, mix until all ingredients are fully incorporated and a gooey coconut mixture forms.

3. Place the mixture inside the refrigerator for 2-3 hours or until the mixture is firm enough to mold easily.

4. Take a baking tray and line with wax or parchment paper.

5. Take spoonfuls of the mixture and shape into balls. Place the balls on the baking tray and place inside the freezer for at least 30 minutes.

6. Using a double boiler, start heating the milk chocolate chips, stirring constantly, until fully melted and smooth.

7. Remove the coconut balls from the freezer and dip them one by one into the melted chocolate. Place the coated truffles back on the baking tray and allow the chocolate coating to set at room temperature.

8. Transfer the truffles to an airtight container and keep refrigerated until ready to serve.

This recipe yields 24 truffles.

11. Chocolate Oreo Truffles

Procedure:

1. Grind the Oreo cookies using a food processor to fine crumbs. Set some of the crumbs aside for later use (around ¼ cup).

2. Transfer the Oreo cookie crumbs to a large bowl. Fold in cream cheese and mix the two until the mixture is thoroughly combined and free of lumps.

3. Take a baking tray and line it with wax or parchment paper.

4. Using a spoon or small scoop, take small dollops of the mixture and shape into 1-inch balls. Place the Oreo balls on the baking tray and chill for 1-2 hours.

5. Using a double boiler, heat the baker’s dark chocolate, stirring constantly until thoroughly melted. Do the same for the white chocolate. Allow the two bowls of melted chocolate to cool slightly before moving on to the next step.

6. Remove the truffles from the refrigerator. One by one, dip the balls into the melted chocolate, dipping half of them in dark chocolate, and the other half in white chocolate. Allow the excess to drip off before placing the coated balls back on the baking tray.

7. Sprinkle the remaining cookie crumbs on top of the truffles. Allow the chocolate coating to set at room temperature before transferring it to an airtight container.

8. Keep refrigerated until ready to serve.

This recipe yields 30 truffles.

12. White Chocolate Raspberry Truffle Cheesecake

Procedure:

1. Find a baking pan that is large enough to a fit a 9-inch springform baking pan and fill it with 1/2 inch of water. Place the pan inside the oven.

2. Preheat the oven to 475°F. Line the sides and bottom of a 9-inch springform pan with wax paper.

3. In a heat-safe bowl, mix the raspberry preserves and 1/4 cup of water. Pop into the microwave and heat for 1 1/2 minutes. Whisk until smooth. Set aside to cool at room temperature before transferring the bowl inside the fridge to chill.

4. Combine the chocolate cookie crumbs and margarine until thoroughly incorporated. Pour the crumbs into the prepared pan and pack the crumbs against the bottom of the pan using a measure glass. The crumbs should take up the entire bottom of the pan as well as ⅔ up its sides.

5. Cover the bottom of the pan with foil to prevent the water bath from leaking. Store the crust inside the freezer while you get the cheesecake filling ready.

6. Using an electric mixer, combine the cream cheese, sour cream, sugar, and vanilla. Beat on low speed for around a minute until the mixture is smooth and free of lumps. Slowly add the eggs one at a time until thoroughly combined.

7. Remove the crust pan from the freezer and evenly sprinkle 4 ounces of the white chocolate at the bottom. Pour in one-half of the filling. Drizzle some of the raspberry preserves on the surface. Using a butter knife, swirl the raspberry preserves around to even them out. Pour the rest of the filling on top.

8. Place the cheesecake pan on top of the water bath inside the oven. Bake the cake for 12 minutes Turn down the heat to 350°F and bake for another 50 to 60 minutes. The top of the cheesecake should be light brown.

9. Remove the cheesecake from the oven and allow it to cool using a wire rack. Once the cheesecake has cooled completely, cover it with plastic wrap and place it inside the refrigerator overnight.

10. Garnish the cheesecake with shaved white chocolate and whipped cream.

This recipe makes a 9-inch cheesecake worth approximately 12 servings.

13. Pumpkin Pie Truffles

Procedure:

1. Using an electric mixer, combine the mashed pumpkin, graham cracker crumbs,cream cheese, pumpkin pie spice and powdered sugar. Mix until all the ingredients are thoroughly incorporated.

2.  Place the mixture inside the freezer for around 30 minutes, or until it has hardened slightly.

3. Take a cookie sheet and line it with wax or parchment paper. Set aside.

4. Remove the mixture from the freezer. Using a cookie scoop, take out dollops of the mixture and shape them into balls. Place the balls on the prepared cookie sheet.

5. Place the cookie sheet in the freezer for another 30 minutes to an hour.

6. Chop the chocolates and place them in a heat-safe bowl. Place inside the microwave for 30 seconds, remove and stir gently. Repeat this step until the chocolate is thoroughly melted and glossy. Use the canola oil as needed to achieve the right consistency.

7. Remove the cookie tray from the freezer. With a fork, gently dip each ball into the melted chocolate, tapping the fork against the side of the bowl to get rid of the excess chocolate. Put the coated ball back on the cookie sheet.

8. Repeat this step until you’ve coated all the balls.

9. Drizzle the remaining chocolate on top of the truffles in thin streaks.

10. Allow the chocolate coating to set at room temperature.

● Once the coating has set, transfer the truffles to your container of choice and keep refrigerated until ready to serve.

This recipe yields 24 truffles.

14. Chocolate Truffle Crème Brûlée

Procedure:

1. Preheat the oven to 300°F. Use a folded dish towel inside a 13x9” baking dish to keep the ramekins from moving. About. Place 4 6-ounce ramekins inside (you can also use 6 4-ounce ramekins).

2. Place the finely chopped chocolate in a heat-safe bowl. Set aside.

3. In a saucepan, heat the heavy cream over medium heat until the edges start to bubble.

4.  In another bowl, combine the egg yolks, cocoa powder, granulated sugar, and salt until thoroughly incorporated. Slowly add the warm cream bit by bit, you want to temper the egg yolks, not cook them. Transfer the mixture back on the saucepan and stir until all ingredients are well-combined.

5. Pour the cream mixture over the chopped chocolate. let the mixture sit for around a minute, then start whisking until the chocolate is fully melted and smooth. If the cream isn’t warm enough to fully melt the chocolate, simply return it to the saucepan and melt over low heat. Once it starts to melt, remove from heat and stir until fully melted.

6. Add the vanilla. Mix until incorporated.

7. Pour the mixture evenly among the prepared ramekins. Place the baking pan inside the oven, and then carefully pour hot water on the baking dish up until around half the ramekins’ height.

8. Bake for 30-35 minutes or until the centers of the brulee are slightly set but still jiggly.

9. Remove the baking pan from the oven and allow it to cool for around 30 minutes.

10. Start removing the ramekins from their water bath and place on a cooling rack until the brulee is around room temperature.

11. Cover the ramekins and place inside the refrigerator until ready to serve.

This recipe yields 6 creme brulee. To serve, simply thaw it to room temperature. You may sprinkle brown sugar on top and torch it to caramelize the sugar. This is a great recipe for choc truffles to try when you’re tired of making the usual truffle balls.

15. Mint Chocolate Truffles

Procedure:

1. Using a double boiler, combine the dark chocolate and sweetened condensed milk over low-medium heat.

2. Heat until the chocolate is fully melted and smooth. Add the mint extract.

3. Remove the chocolate mixture from the heat. Cover with a plastic wrap and refrigerate until the chocolate sets, or around 2 hours.

4. Once the chocolate has set, remove from fridge and shape into several 1-inch balls. Place the balls in a baking tray lined with parchment or wax paper. Pop them back into the fridge to firm up.

5. Using a double boiler, melt the milk chocolate, stirring constantly until the chocolate is fully melted and smooth.

6. Remove the balls from the fridge. One by one, dip them into the melted chocolate. Ensure that the ball is fully coated before placing it back on the baking tray.

7. Sprinkle confectioners’ sugar on top to decorate.

8. Allow the chocolate coating to fully set at room temperature before transferring it to an airtight container.

9. Keep refrigerated until ready to serve.

This recipe yields 36 truffles.

16. Chocolate Banana Truffles

Procedure:

1. Using a double boiler, combine the chopped chocolate and sweetened condensed milk, stirring constantly until the chocolate has melted and combined.

2. Add the mashed bananas into the mixture and stir until thoroughly incorporated and smooth.

3. Place the mixture inside the refrigerator for around 3-4 hours to overnight.

4. Take a baking tray and line it with parchment paper. Set aside.

5. Take the chocolate ganache from the fridge and using a spoon, take dollops of the mixture and shape into balls. Place the shaped ganache balls on the baking tray and place inside the fridge to set while you’re melting the chocolate coating.

6. Chop the dark chocolate for melting and place it in a glass bowl, double boiler style. Start melting the chocolate, stirring constantly until the chocolate has melted and is glossy.

7. Melt the coating chocolate on top of a double-boiler (or in the microwave). Add a little

8. Remove the chocolate banana ganache balls from the refrigerator. Using a fork, dip each ganache ball into the melted dark chocolate one by one, tapping the side of the bowl each time to remove excess chocolate.

9. Place the coated truffles back on the baking tray and let it set at room temperature.

10. Once the chocolate coating is firm enough to handle, transfer the truffles to your desired container and keep refrigerated.

This recipe yields 30 truffles.

17. Raw Vegan Fudge Truffles

Procedure:

1. Using a food processor, pulse the dates and walnuts together until you get a mealy dough consistency.

2. Add the agave and cacao powder, and continue pulsing until all ingredients are thoroughly incorporated.

3. Place the excess cacao powder on a plate. Set aside.

4. With a spoon, scoop out spoonfuls of the dough and form little balls using your hands.

5. Roll the balls in cocoa powder and place them on an airtight container.

6. Keep truffles refrigerated until ready to serve.

This recipe yields 14 truffles. This list felt a bit incomplete without a healthy, vegan recipe for chocolate truffles, so here’s an easy yet delicious one for our vegan friends everywhere.

18. Dark Chocolate Key Lime Pie Truffles

Procedure:

1. Heat the heavy cream and zest of lime in a small saucepan over medium heat. Mix carefully to blend the two ingredients together.

2. Just before the mixture starts to boil, turn off the heat and allow it to cool for around 30 minutes. This gives the cream enough time to absorb the flavor of the lime.

3. Break off the white chocolate bars into smaller pieces (you may also use white chocolate chips) and place in a heat-safe bowl. Add the butter and lime juice. Set aside without mixing the ingredients.

4. After 30 minutes, place the saucepan back on the stove and continue heating it. Again, remove from heat before it starts to boil. Go back to your heat-safe bowl with the white chocolate and put a sieve on top of the bowl. Take your saucepan and pour it into the sieve. This achieves two things: it gets rid of the lime zest and adds the almost boiling heavy cream to the heat-safe bowl slowly.

5. Start stirring the white chocolate mixture with a rubber spatula gently, with fluid, circular motions.

6. Once the white chocolate is completely melted with a smooth consistency, place a plastic wrap over the bowl and gently press down until the plastic is touching the surface of the mixture.

7. Let the bowl sit at room temperature for around an hour, before transferring it to the refrigerator for 5-6 hours. You can also refrigerate it overnight.

8. You’ll know the ganache is ready for the next step by testing its texture. It should be somewhat smooth but retains its shape when molded.

9. Line two cookie sheets with wax or parchment paper. Set aside.

10. Scoop out 1 teaspoon of ganache filling with a spoon and roll it between your palms to make a ball. Place the ball on the cookie sheet. Repeat this process for the remaining ganache. Refrigerate the truffles and allow the chocolate to set.

11. Place the bittersweet chocolate in a heat-safe bowl. Pop it in the microwave in 30-second increments, stirring after every increment until the chocolate is completely smooth and melted.

12. Allow the chocolate to sit for 5 minutes, slightly cooling it before moving to the next step.

13. Remove the cookie sheet from the refrigerator and carefully dip each ball into the melted dark chocolate with the help of a fork or toothpick. Ensure that the ball is thoroughly coated with chocolate before lifting it. Allow the excess chocolate to drip back into the bowl before you move the truffle back to the cookie sheet.

14. If you want, you can also melt white chocolate using the same method as the dark chocolate. Take a fork and carefully drizzle melted white chocolate over each truffle in thin streaks.

15. Let the truffles sit at room temperature to set the chocolate.

16. Once the chocolate coating has set, place the truffles in your preferred container and store inside the freezer.

This recipe yields 60 truffles.

19. Chocolate Truffle Brownies

Procedure:

1. Preheat a 9x13x2” baking pan in the oven to 350˚F.

2. In a saucepan, melt the butter over medium heat. Remove from heat once the butter begins to sizzle.

3. Add the chocolate and spread it evenly using a spatula or wooden spoon, making sure that the chocolate is submerged in the butter.

4. In an electric mixer, combine the flour, brown sugar and salt on low speed until all ingredients are thoroughly incorporated.

5. First add 2 of the eggs to the mixture and whisk until the flour absorbs most of the egg. Add the remaining 2 eggs. Process until everything is mixed evenly.

6. Remove the mixture from the mixer. Add the vanilla. Whisk until combined.

7. Go back to the chocolate and butter mixture. Start whisking until the chocolate is fully melted and smooth.

8. Gently fold in the melted chocolate to the mixture, using a large spatula to thoroughly and evenly incorporated the melted chocolate with the rest of the mixture.

9. Whisk the butter and chocolate smooth and scrape it into the bowl. Use a large rubber spatula to mix it in thoroughly.

10. Transfer the mixture to the prepared baking pan and even out the top using a spatula.

11. Bake the truffle brownies around 30 minutes or until they are firm, yet still a bit moist in the center.

12. Remove from oven and transfer the baking pan to a rack to cool.

13. Invert brownies so you can remove it from the pan and parchment paper lining. Invert again, this time onto a cutting board. Cover the brownies with plastic wrap and store in the refrigerator before serving.

This recipe yields 24 2x2” chocolate truffle brownies. While this recipe may daunt people who are used to truffles and only truffles, this is actually a simple chocolate truffle recipe, especially if you compare it to other recipes for brownies.

20. Chocolate Cheesecake Truffles

Procedure:

1. Combine the cream cheese and butter in a large bowl. Mix until combined.

2. Add graham cracker crumbs.

3. Slowly add powdered sugar, around 1 cup each time. Stir the mixture after each addition until all ingredients are well incorporated.

4. Cover the mixture with plastic wrap and place inside the fridge for around 1-2 hours. You can also leave it there overnight.

5. Line a baking tray or large plate with wax or parchment paper. Set aside.

6. Remove the mixture from the fridge. Using a spoon, shape the mixture into several 1-inch balls. Place the balls on the wax or parchment paper. Place the truffles in the fridge for another 20-30 minutes.

7. Start melting the chocolate needed for the coating. Place the chocolate chips on a heat-safe bowl and pop it inside the microwave in 15-second intervals, stirring well after each interval. Repeat this process until the chocolate is fully melted.

8. Remove the truffles from the refrigerator and dip the balls one by one into the melted chocolate, coating thoroughly.

9. Return the coated balls on the wax or parchment paper and allow the chocolate coating to set at room temperature.

10. Transfer truffles to an airtight container and keep refrigerated.

This recipe yields 24 truffles.

21. Chocolate Gingerbread Truffles

Procedure:

1. Combine the heavy cream and gingerbread creamer together in a medium saucepan. Turn heat off as soon as the mixture starts to simmer.

2. Finely chop the semisweet chocolate and add to the saucepan mixture. Allow it to stand for a couple of minutes before you start stirring. Mix until the chocolate is fully melted and smooth.

3. Transfer the mixture to a bowl and place inside the fridge for at least 6 hours. You may also leave the mixture there overnight.

4. Once you’re ready to move to the next step, take your gingerbread cookies and start grinding them to fine crumbs. Place the crumbs on a plate. Set aside.

5. Remove the mixture from the fridge. With a spoon, start shaping the mixture into several 1-inch balls.

6. Roll the balls in crushed gingerbread cookies and place the finished balls in an airtight container.

7. Keep the truffles refrigerated until ready to serve.

This recipe yields 30 truffles.

22. Tiramisu Truffles

Procedure:

1. Using a double boiler, melt the white chocolate until smooth and free of lumps. Set aside until temperature cools to lukewarm.

2. In another small bowl, mix the instant coffee in Marsala wine until dissolved.

3. Once the chocolate is lukewarm, fold in the mascarpone cheese using a rubber spatula until smooth.

4. Add the dissolved instant coffee. Mix until all ingredients are thoroughly combined.

5. Cover the mixture with a plastic wrap and keep inside the refrigerator overnight.

6. Once the mixture is firm and ready for the next step, take your milk chocolates and grate them to small bits. Combine the chocolate shavings with cocoa powder on a plate. Set aside.

7. Using a spoon or melon baller, scoop out small portions of the mixture and shape into balls roughly 1 inch in diameter. Repeat this process until you run out of mixture.

8. Roll the truffles in the chocolate shaving and cocoa powder dusting.

9. Place all finished truffles in an airtight container and keep inside the refrigerator until ready to serve.

This recipe yields 40 truffles

23. Dark Chocolate Matcha Truffles

Procedure:

1. Combine the chopped chocolate and vanilla extract in a medium heat-safe mixing bowl. Set aside.

2. In a small saucepan, heat the heavy cream over medium high heat, stirring constantly until the edges start to bubble. Remove from heat and pour the hot cream over the chocolate. Allow it to stand for a couple of minutes.

3. Start whisking the chocolate to help it melt. Keep whisking until the chocolate has fully melted and is smooth.

4. Add ½ teaspoon matcha powder. Mix until thoroughly combined.

5. Refrigerate the mixture for 3-4 hours, or until firm. You can also keep it in the fridge overnight.

6. Prepare the dusting mixture by combining matcha powder and crushed pistachios on a plate.

7. Remove the mixture from the refrigerator. Using a scoop, take out spoonfuls of the mixture and shape into balls.

8. Roll the truffles in dusting mixture and place all coated truffles in an airtight container.

9. Place the container inside the refrigerator until ready to serve.

This recipe yields 24 truffles.

24. Root Beer Float Truffles

Procedure:

1. In a saucepan, combine the butter, sugar, and heavy cream until blended together. Cook the mixture over medium high heat, stirring continuously until it boils.

2. Remove from heat. Add the root beer flavoring and stir until combined.

3. Using an electric mixer, combine the white chocolate and marshmallow fluff. Pour the root beer mixture with the white chocolate. Blend the ingredients together, slowly at first, to allow the chocolate to melt evenly.

4. Once all ingredients are thoroughly incorporated, place the mixture inside the refrigerator for around 2-3 hours, or until it firms up.

5. Take a baking sheet and line it with wax paper.

6. Using a spoon, scoop out dollops of the mixture and shape them into 1-inch balls. Place the balls on the baking sheet. Chill the root beer balls in the fridge for an hour.

7. Using a double boiler, start melting the 16 ounces vanilla candy coating, stirring continuously until the chocolate is fully melted and free of lumps.

8. Remove the baking sheet from the fridge. Using a toothpick, dip the balls one by one into the melted white chocolate, coating evenly.

9. Place all coated truffles back on the baking sheet and allow the coating to set at room temperature.

10. Once the coating has hardened, place the truffles in an airtight container and keep refrigerated until ready to serve.

This recipe yields 60 truffles.

25. Chocolate Covered Strawberry Truffles

Procedure:

1. In a saucepan, bring the heavy cream to a simmer. Stir in the butter and vanilla extract. Whisk until the butter has fully melted and the ingredients are well-combined.

2. Turn off the heat. Break off the chocolates into smaller squares and start adding it to the mixture little by little. Stir continuously until the chocolate has fully melted.

3. Add the strawberry jam. Mix until thoroughly incorporated.

4. Transfer the mixture to a bowl and place it inside the refrigerator for 2-3 hours, or until the mixture is firm enough to shape.

5. Remove the mixture from the refrigerator. Using a spoon, take small bits of the mixture and shape them into 1-inch balls. Roll the balls in cocoa powder.

6. Place the truffles in an airtight container and keep refrigerated until ready to serve.

This recipe yields 24 truffles.

26. Raspberry Chocolate Truffles

Procedure:

1. Combine the raspberries, dates and water using a food processor. Pulse until the dates and raspberries are mashed well.

2. Transfer the mixture to a saucepan and cook over low-medium heat for around 5 minutes, or until it starts to simmer. Stir continuously.

3. Add the coconut oil and vanilla. Mix until smooth.

4. Remove from heat and add the cocoa powder. Combine until all ingredients are thoroughly incorporated.

5. Transfer the mixture to a glass bowl and place inside the refrigerator for at least an hour, or until the mixture is firm enough to shape..

6. Prepare the remaining cocoa powder for dusting on a plate or shallow bowl. Set aside.

7. Remove the mixture from the fridge. Using a spoon, scoop out dollops of the mixture and shape into 1-inch balls. Roll the truffles in cocoa powder.

8. Place the truffles in an airtight container and keep refrigerated until ready to serve.

This recipe yields 12 truffles.

Tips and Tricks

If this is your first time making chocolate truffles, here’s a handy list of tips and tricks to keep in mind to ensure the best results.

Conclusion

If this mega list of the best chocolate truffle recipes in the entire universe doesn’t solve your chocolate truffle craving, I don’t know what will. With all the amazing recipes you can try, you’ll probably have more truffles in your fridge than you know what to do it. Of course, you can always give away the truffles that you make, but for sure it’s tempting to keep them all for yourself!

But let’s not get carried away, no matter how deliciously decadent these truffles are, it’s always better to share the miracle of chocolate truffles to people who are closest to you. They say you can catch more flies with honey than vinegar, and with these, you’re bound to be the apple of everyone’s eye. In the end, you can always make some more for your personal stash. Heck, you can even let people in on the secret and show them how to make chocolate truffles.

And in the end, isn’t that what makes chocolate truffles amazing in the first place? Most homes would always have leftover chocolates, heavy creams, butter and everything else. You can just throw them all together into a bowl along with whatever flavor you have handy, and voila! Chocolate truffles!