Chocolate Ganache Truffles You Can Make at Home
These homemade chocolate truffles are no-bake, bite-sized chocolate treats made with only three ingredients!
- Prep
- 30 mins
- Chill Time
- 2 hrs
- Total
- 2 hrs 30 mins
- Makes
- 35 servings
These Chocolate Ganache Truffles are no-bake, bite-sized chocolates made with only three ingredients! With soft, creamy ganache centers, they are easy to make for Halloween, as shown here, or any other holiday you like!
Why You Will Love This Recipe
- Great for Halloween, Valentine’s Day, or any holiday
- Only three ingredients for the soft, creamy chocolate ganache centers
- Dipped in melted dark and white chocolate
- A fun activity to do as a family
- For decorating, try sanding sugars, cocoa powder, and more!
- No baking, and super simple to make
These homemade chocolate truffles stay fresh in the refrigerator for up to 1 week, or up to 2 in the freezer. Like my chocolate covered peanut butter eggs, homemade peppermint patties, and chocolate covered coconut buttercream eggs, they also take up very little room in your fridge.
What You Will Need
You will need six ingredients to make these easy homemade chocolate truffles.
- Semi-Sweet Chocolate Chips. Buy two bags of your favorite chocolate morsels. Milk chocolate chips work too. You will need 3 cups total.
- Sweetened Condensed Milk. One 14-ounce can is ideal. Do not mix this up with evaporated milk. You want the thick, sweet kind!
- Vanilla Extract. Only one tablespoon is needed to round out the chocolate flavor. Always choose pure over imitation.
- Unsweetened Cocoa Powder. Used for rolling the truffles.
- Dark or White Chocolate Melting Wafers. Baker’s Corner from ALDI makes a good melting wafer.
- Finely Chopped Peanuts or Crushed Cookies. If you coat your truffles in melted dark or white chocolate, consider topping them with one of these. Get creative with salted or honey-roasted peanuts, crushed Oreos, or chocolate chip cookies!
Chocolate Truffle Decorations
Consider these extra decorations for coating your chocolate truffles!
- Sanding Sugars. Use any holiday colors you like, from any brand. Mine came from all over, mostly online. You want bold, concentrated colors that stand out against dark chocolate.
- Sprinkles. My candy corn sprinkles came from one of my favorite sprinkle shops, Sprinkle Pop!
- Candy Eyes. I used these on my mummy and monster Halloween truffles. Small and jumbo candy eyes are sold at most craft stores and online. I tried both sizes but ended up using only the jumbo ones.
- Decorating Tip. I used a Wilton 44 basketweave tip with some melted white chocolate to create the wrapping on the mummy truffles. With the tip, I also used an 8-ounce Sweet Sugarbelle piping bottle in place of a piping bag. These bottles are mainly made for cookie icing, but they work nicely with melted chocolate.
- Candy Food Coloring. For the monster truffles, I used the violet color from the Wilton Candy Color 4 pack with white chocolate. It is oil-based and works really well on white chocolate. Powder-based coloring works too. I do not recommend water-based or gel food coloring, since it will make your chocolate seize up, and that is no good.
Step-by-Step Instructions
Here is a quick walkthrough of how these chocolate truffles come together! The full recipe is at the bottom of the page.
Make the chocolate ganache. This is quick and only takes a few minutes. Cover it and refrigerate for about 2 hours, until you can easily shape it into 1-inch truffle balls.
Form the truffle balls. Set them on a wax paper-lined baking sheet that fits in your freezer or fridge. Chill for 15-20 minutes in the fridge or, my preference, the freezer. If you are only coating them in cocoa powder, chilling is optional, so it is up to you!
Decorate! Have fun and get creative!
Storing. These truffles keep for up to a week in the fridge in a sealed container, and for up to 2 months in the freezer. Let them come to room temperature before biting in, though!
Chocolate Truffle-Making Tips
Sketch out your ideas. This may sound silly, but sketching what I wanted my Halloween truffles to look like really helped. Pinterest is also full of cool ideas. For example, my monster truffles were inspired by Chelsea’s Messy Apron.
Use a cookie scoop. For shaping the truffle balls, my top recommendation is a cookie scoop, preferably a 1-tablespoon size. Anything larger makes coating them in chocolate, or placing them on candy liners (if you use them), a hassle. Stick with the smaller size.
Consider using gloves. Rolling the truffles by hand gets messy, so disposable kitchen gloves are a smart idea! Wash your hands between each type of truffle so the coatings do not mix.
Chill the truffles. After rolling the ganache into 1-inch balls, I chilled them in the freezer for 15-20 minutes. That made dipping them into the melted chocolate much easier.
If you plan to coat them only in unsweetened cocoa powder, there is no need to chill them first.
Prep your decorations before getting started. I set up a workstation with every decoration I planned to use ahead of time. Once the truffles finished chilling in the freezer, it was time to dip them in chocolate.
Have paper towels or clean dish towels nearby. As you dip the truffles, the chocolate starts to set a little on the fork you hold each one with.
Just wipe it off every few truffles and you are good to go. If the chocolate is left on the fork, the truffle can stick to it and slide off onto the wax paper.
Candy liners. If you plan to share these at a small get-together or give them as gifts, try placing each truffle on a small candy liner. They come in almost every color, and I chose black for Halloween!
Have fun! This is meant to be a fun activity, so do not stress if they do not turn out exactly as planned. Mine did not! Another idea: get your family involved in the decorating and give each kid their own Halloween truffle to decorate.
More Yummy Chocolate Recipes
If you make this Homemade Chocolate Truffles Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for visiting!
Chocolate Ganache Truffles You Can Make at Home
These homemade chocolate truffles are no-bake, bite-sized chocolate treats that need just 3 ingredients! Their creamy, chocolate ganache centers make them super easy to make for Halloween or any holiday you fancy.
- Prep
- 30 mins
- Chill Time
- 2 hrs
- Total
- 2 hrs 30 mins
- Makes
- 35 servings
Ingredients
chocolate truffles
- 3 cups Semi-Sweet Chocolate Chips
- 14 oz Can of Sweetened Condensed Milk
- 1 tbsp Vanilla Extract
decoration options
- Unsweetened Cocoa Powder
- Dark or White Chocolate Melting Wafers, + 1 tbsp Coconut or Vegetable Shortening
- Chopped Peanuts
- Crushed Cookies
- Sanding Sugars
- Sprinkles
- Candy Eyes
Method
- In a large glass mixing bowl, microwave the semi-sweet chocolate chips and sweetened condensed milk on full power for 1 minute. Stir, then heat for 30-45 seconds at 60% power until fully melted and smooth.
- Stir in the vanilla extract.
- Cover tightly with plastic wrap and refrigerate for about 2 hours, or until the ganache is easy to shape into 1-inch truffle balls.
- Line a small baking sheet with wax paper. Using a 1 tablespoon cookie scoop or spoons, form roughly 1-inch truffle balls and set them close together on the sheet. Freeze or refrigerate for 15-20 minutes while you prepare the coatings.
- Melt the dark or white melting wafers following the package directions. Stir in 1 tablespoon of coconut oil or vegetable shortening to thin the chocolate a little.
- Coat the truffle balls in the melted chocolate one at a time. Turn each ball with a spoon to coat it. When fully covered, lift it with a fork and gently tap the fork along the edge of the bowl. Top with sanding sugar, sprinkles, chopped peanuts, or crushed cookies. For Halloween, add a candy eye to some of them.
- Set each one back on the wax paper to firm up. Repeat until all the truffle balls are coated and decorated to your liking, then refrigerate to chill. Optional step: For a nice presentation, place each truffle in a small candy liner.
- To use cocoa powder, roll each truffle ball one at a time in a small bowl of cocoa until fully covered. Return it to the wax paper-lined baking sheet, then refrigerate to chill.
- Keep the truffles in a sealed food container in the fridge for up to 1 week, or in the freezer for up to 2 months. Separate the layers with wax paper to prevent sticking. Let frozen truffles come to room temperature before serving.
Baker’s notes
- Nutrition information covers only the three main ingredients and does not include the optional decorations.
- The 30-minute prep time includes making the chocolate ganache center and rolling it into truffle balls.
- For the mummy truffles: Coat them in melted white chocolate, set them on the wax paper-lined baking sheet, then gently press a jumbo candy eye onto the top and let it set. Use the piping tip to pipe wraps across the “face” in a loose criss-cross pattern, leaving some of the eye showing.
- For the monster truffles: Color the melted white chocolate with oil-based or powder-based food coloring in your color of choice. Coat the truffles in the colored chocolate, set them on the wax paper-lined baking sheet, and sprinkle with a little sanding sugar. Gently press a jumbo candy eye onto the top and let it set.
