Name: The BEST Chocolate Truffles Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 4 h
Cuisine: French
Ingredients: 8 ounces (227 grams) semisweet baking chocolate, finely chopped; 2 tablespoons unsalted butter, cubed; 1/2 cup heavy cream; 1 tablespoon light corn syrup (optional); 1 tablespoon rum or liqueur (optional); 10 ounces tempered chocolate; Cocoa powder, sifted; Sprinkles; Chopped nuts

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Introduction

Indulge in the rich, creamy goodness of these homemade chocolate truffles. Crafted with smooth semisweet chocolate and a hint of rum, they offer a decadent treat perfect for any occasion. Easy to make and endlessly customizable, these truffles will quickly become your favorite dessert.

The image shows several round chocolate truffles arranged on a white marbled surface. There are three different types of truffles: one kind is coated in smooth, shiny dark chocolate with some salt flakes on top; another type is covered in fine, red crumbly bits, giving a rough texture; the last kind is dusted in light brown cocoa powder, with one truffle cut in half to reveal a dense, dark chocolate center inside a thin cocoa layer. The truffles are close together, highlighting their varied textures and colors against the clean background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces (227 grams) semisweet baking chocolate, finely chopped
2 tablespoons unsalted butter, cubed

1/2 cup heavy cream
1 tablespoon light corn syrup (optional)

1 tablespoon rum or liqueur (optional)
10 ounces tempered chocolate

Cocoa powder, sifted
Sprinkles
Chopped nuts

Instructions

Step 1: Place the chopped semisweet chocolate and cubed butter in a medium heat-proof bowl. In a small saucepan over medium-high heat, bring the heavy cream to a boil. Pour the hot cream over the chocolate and butter, then stir in the corn syrup and rum or liqueur if using. Let the mixture stand for 2 to 3 minutes, then whisk vigorously until smooth and pudding-like.
Step 2: Refrigerate the chocolate mixture uncovered for 3 hours or overnight to firm up.
Step 3: Using a small 1-tablespoon spring-loaded scoop, form mounds of the chocolate mixture onto a parchment-lined, rimmed baking sheet.

Step 4: Chill the mounds in the fridge for 15 minutes. Then, roll each mound into a ball using the palms of your hands. To prevent melting the chocolate, wear disposable gloves or dip your hands in ice water every few minutes.
Step 5: Return the truffle balls to the baking sheet and chill for another 30 minutes, or until firm.
Step 6: Prepare separate shallow dishes with cocoa powder, chopped nuts, sprinkles, or your choice of coatings. Roll each chilled truffle ball in the desired coating, then place on a parchment-lined baking sheet.

Step 7: For a smooth chocolate coating, dip the truffles in tempered chocolate. Use a fork or a chocolate dipping tool to fully submerge each ball, then lift and tap the fork gently to let excess chocolate drip back into the bowl. Use a toothpick to transfer the dipped truffles onto the parchment-lined baking sheet.
Step 8: If desired, sprinkle your chosen garnishes on the truffles before the chocolate sets. Repeat the dipping and garnishing with remaining truffles, wiping the fork clean with a paper towel every few pieces.
Step 9: Allow the truffles to set completely before serving or storing.

Tips & Variations

To add a flavor twist, substitute the rum with other liqueurs like Grand Marnier, Irish cream, or coffee liqueur.
If you don’t have tempered chocolate, you can use high-quality melting chocolate, but the coating may not be as shiny or crisp.
For a dairy-free version, replace butter and cream with coconut oil and full-fat coconut milk.

Adding a pinch of sea salt to the coating can enhance the chocolate’s flavor.

Storage

Store the finished truffles in an airtight container in the refrigerator for up to 2 weeks. For best texture, let them sit at room temperature for 10 minutes before serving. If you want to keep them longer, freeze the truffles for up to 3 months and thaw in the fridge overnight before enjoying.

How to Serve

A metal tray lined with white parchment paper holds an assortment of round chocolate truffles, arranged loosely in rows. There are five types of truffles: dark chocolate with small round chocolate sprinkles giving a rough texture; bright red truffles coated with crushed red crumbs; smooth dark chocolate balls sprinkled lightly with sea salt; light brown cocoa powder-coated balls with a matte texture; and truffles coated with crushed nuts, showing a mixed beige and brown rough surface. The tray sits on a white marbled surface, and some crumbs and cocoa powder are scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without alcohol?

Yes, the rum or liqueur is optional and can be omitted or replaced with vanilla extract for added flavor without alcohol.

How do I temper chocolate at home?

Tempering chocolate involves carefully melting chocolate to a specific temperature, cooling it, and then warming it slightly to stabilize the crystals. This process creates a shiny, firm coating that snaps when broken. Using a thermometer and following a reliable tempering guide helps achieve the best results.