You’ll find 14 easy truffle recipes that taste rich and look special for gifts or dessert. Start with a basic ganache, then roll, chill, and coat for varieties like dark chocolate, salted caramel, peppermint mocha, and maple pecan. Each recipe lists ingredients, simple steps, and coating ideas so you can mix flavors or make batches ahead. Keep a thermometer and silicone mat handy, and try one classic first to set your technique.
Classic Dark Chocolate Truffles
Decadent, melt-in-your-mouth dark chocolate truffles — simple, elegant, and irresistibly rich.
Ingredients:
- 8 ounces (225 g) high-quality dark chocolate (70% cocoa), finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon light corn syrup or honey (optional, for shine and smoothness)
- 1/2 teaspoon pure vanilla extract (optional)
- Cocoa powder, finely chopped nuts, or sprinkles for coating
How to Make:
- Place the chopped dark chocolate in a heatproof bowl.
- Heat the cream in a small saucepan over medium until it just begins to simmer—do not boil.
- Pour the hot cream over the chocolate and let sit for 1–2 minutes to soften the chocolate.
- Gently stir the mixture with a spatula until smooth and fully combined.
- Stir in the butter, corn syrup (or honey) and vanilla until glossy and silky.
- Cover the bowl and chill the ganache in the refrigerator for about 1–2 hours, until firm enough to scoop.
- Line a baking sheet with parchment paper. Use a small spoon or melon baller to scoop portions of ganache and drop onto the parchment.
- Quickly roll each portion between your palms to form a smooth ball. Work fast or chill in between if the ganache becomes too soft.
- Roll the truffles in cocoa powder, chopped nuts, or sprinkles to coat, then place back on the parchment.
- Chill the finished truffles for 20–30 minutes to set, then store in an airtight container in the refrigerator for up to two weeks.
Enjoy these rich dark chocolate truffles with a cup of coffee or as a luxurious bite-sized treat at your next gathering!
Sea Salt Caramel Truffles
A dreamy bite of sweet and salty bliss — rich caramel centers wrapped in dark chocolate and finished with flaky sea salt.
Ingredients:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream, warmed
- 1/4 teaspoon fine sea salt, plus extra flaky sea salt for finishing
- 8 ounces dark chocolate (60–70%), finely chopped
- 2 tablespoons light corn syrup or honey (optional, for smoother caramel)
- Cocoa powder or additional melted chocolate for coating (optional)
How to Make:
- Line a small square pan (8×8 inch or similar) with parchment paper and set aside.
- In a heavy-bottomed saucepan over medium heat, add the sugar and warm it, stirring gently until it fully melts and turns a deep amber color.
- Carefully add the butter pieces and stir until melted and combined.
- Remove the pan from heat and slowly whisk in the warm heavy cream until smooth. Add the 1/4 teaspoon salt and the corn syrup or honey if using; stir until glossy.
- Return to low heat and simmer gently for 1–2 minutes to thicken slightly, then pour the caramel into the prepared pan. Let cool to room temperature, then chill until firm (1–2 hours).
- Once firm, lift the caramel from the pan using the parchment and cut into small bite-sized squares.
- Melt the chopped dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Using forks or dipping tools, dip each caramel square into the melted chocolate, tapping off excess, and place on parchment.
- Immediately sprinkle each truffle with flaky sea salt before the chocolate sets.
- Chill briefly to set the coating, then let come to room temperature before serving.
Enjoy these sweet, salty, and totally irresistible truffles — perfect for gifting or sneaking a few for yourself!
Peppermint Mocha Truffles
Peppermint Mocha Truffles — rich chocolate ganache brightened with espresso and cool peppermint.
Ingredients:
- 8 oz (225 g) semi-sweet or dark chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1 tbsp unsalted butter, room temperature
- 1 tsp instant espresso powder (adjust to taste)
- 1/2 tsp peppermint extract (start small; it’s strong)
- 1/4 cup crushed candy canes or peppermint candies (plus extra for rolling)
- 1 cup confectioners’ sugar or cocoa powder (for coating), or melted chocolate for dipping
How to Make:
- Place the chopped chocolate in a heatproof bowl.
- Warm the cream in a small saucepan until it’s just simmering; don’t boil.
- Stir the espresso powder into the hot cream until dissolved.
- Pour the hot cream over the chopped chocolate and let sit 1 minute to soften.
- Gently stir until the chocolate is fully melted and smooth.
- Stir in the butter and peppermint extract until fully incorporated.
- Chill the ganache in the fridge 1–2 hours, or until firm enough to scoop.
- Use a teaspoon or small cookie scoop to portion ganache and roll into balls with lightly oiled or powdered-sugar-dusted hands.
- Roll each truffle in crushed candy canes, or in confectioners’ sugar or cocoa powder; alternatively, dip in melted chocolate and sprinkle crushed candy on top.
- Arrange truffles on a lined tray and chill 15–30 minutes to set.
Enjoy these peppermint mocha truffles with a cup of coffee or give them as a festive homemade treat!
Hazelnut Praline Truffles
Hazelnut Praline Truffles — crunchy, nutty bites of holiday bliss.
Ingredients:
- 1 cup hazelnuts, toasted and skins removed
- 1/2 cup granulated sugar
- 8 oz (225 g) bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, room temperature
- 1/4 tsp fine sea salt
- 1/2 tsp vanilla extract
- Cocoa powder, finely chopped toasted hazelnuts, or melted chocolate for coating
How to Make:
- Line a baking sheet with parchment paper and set aside.
- To make praline, spread toasted hazelnuts on the sheet and sprinkle sugar evenly over them.
- Melt the sugar over medium heat in a heavy skillet, stirring gently until it becomes a deep amber caramel.
- Quickly stir the hazelnuts into the caramel to coat, then pour the mixture onto the parchment and let it cool completely.
- Once cool, pulse the praline in a food processor until it becomes a fine crumb or paste, depending on texture you prefer.
- Place chopped chocolate in a heatproof bowl.
- Heat the cream until it just begins to simmer, then pour it over the chocolate and let sit 1 minute.
- Stir the mixture until smooth, then add the butter, salt, vanilla, and 1/3–1/2 cup of the hazelnut praline. Mix until well combined and glossy.
- Chill the ganache in the fridge until firm enough to scoop, about 1–2 hours.
- Using a small cookie scoop or spoon, form the ganache into bite-sized balls and place them on the parchment-lined sheet.
- Roll truffles in cocoa powder, press into chopped toasted hazelnuts, or dip in melted chocolate to coat; place back on the sheet to set.
- Refrigerate for 15–30 minutes to firm up, then bring to room temperature before serving for best flavor.
Enjoy these crunchy, chocolatey hazelnut praline truffles — perfect for gifting or sneaking a few from the holiday tin!
White Chocolate Cranberry Truffles
Bright, sweet white-chocolate truffles studded with tart cranberries — perfect for gifting or holiday nibbling.
Ingredients:
- 8 oz (225 g) white chocolate, finely chopped
- 1/3 cup (80 ml) heavy cream
- 2 tbsp unsalted butter, room temperature
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/3 cup dried cranberries, finely chopped
- 1/2 cup white chocolate or white candy coating for coating, melted
- Optional: 2–3 tbsp crushed freeze-dried raspberries or powdered sugar for dusting
How to Make:
- Place the chopped white chocolate in a heatproof bowl.
- Heat the cream in a small saucepan until it just begins to simmer; remove from heat.
- Pour the hot cream over the white chocolate and let sit 1 minute to soften.
- Stir gently until smooth and glossy.
- Stir in the butter, vanilla, and salt until fully incorporated.
- Fold in the finely chopped dried cranberries.
- Cover the bowl and chill the mixture (ganache) for 1–2 hours until firm enough to scoop.
- Use a small spoon or melon baller to scoop tablespoon-sized portions and roll quickly between your palms into smooth balls.
- Place formed truffles on a baking sheet lined with parchment and chill 15–20 minutes to firm.
- Dip each truffle into the melted white chocolate or candy coating, letting excess drip off, and return to the parchment.
- While the coating is still wet, sprinkle with crushed freeze-dried raspberries or dust with powdered sugar if using.
- Chill until the coating is set, about 15–30 minutes.
Enjoy these creamy, festive truffles — sweet, tangy, and impossible to eat just one!
Spiced Gingerbread Truffles
Spiced Gingerbread Truffles — warm, cozy little bites that taste like holiday cheer in every bite.
Ingredients:
- 8 oz (225 g) cream cheese, softened
- 2 cups (180 g) ginger snap cookies, finely crushed
- 1/2 cup (120 g) molasses
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Pinch of fine salt
- 12 oz (340 g) dark chocolate, chopped (for coating)
- 1 tbsp coconut oil or neutral oil (optional, for shinier coating)
- Extra crushed ginger snaps or powdered sugar for dusting (optional)
How to Make:
- In a bowl, beat the softened cream cheese until smooth and creamy.
- Stir in the molasses until fully combined and glossy.
- Add the crushed ginger snaps, ground ginger, cinnamon, cloves, nutmeg, and a pinch of salt; mix until you have a uniform, slightly sticky dough.
- Chill the mixture for 30 minutes so it firms up and is easy to shape.
- Scoop tablespoon-sized portions and roll them into balls; place on a parchment-lined tray.
- Chill the formed truffles for another 15–20 minutes so they hold their shape.
- Melt the dark chocolate (and oil, if using) in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Dip each chilled truffle into the melted chocolate, letting excess drip off, and return to the parchment-lined tray.
- If desired, immediately sprinkle with crushed ginger snaps or dust with powdered sugar before the chocolate sets.
- Refrigerate until the chocolate is firm, about 15–30 minutes.
Enjoy these spiced gingerbread truffles with a cup of hot cocoa or give them as a homemade holiday treat — small, festive, and impossible to resist!
Orange Grand Marnier Truffles
Citrusy, boozy little bites that melt in your mouth — Orange Grand Marnier Truffles.
Ingredients:
- 8 oz (225 g) semisweet or dark chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons Grand Marnier (or orange liqueur)
- 1 teaspoon orange zest, finely grated
- Pinch of salt
- Cocoa powder, finely chopped pistachios, or powdered sugar for coating
How to Make:
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream until just simmering, then pour it over the chocolate.
- Let sit 1–2 minutes to soften the chocolate, then stir until smooth.
- Stir in the butter, Grand Marnier, orange zest, and a pinch of salt until fully combined.
- Cover and chill the ganache in the refrigerator until firm, about 1–2 hours.
- Use a teaspoon or melon baller to scoop portions and roll them quickly between your palms into balls.
- Roll each truffle in cocoa powder, chopped pistachios, or powdered sugar to coat.
- Chill the finished truffles briefly to set, then store in an airtight container in the refrigerator.
Enjoy these zesty, boozy truffles with a cup of coffee or share them as a festive treat!
Bourbon Cherry Truffles
Boozy, chocolatey bites with a tart cherry surprise — perfect for holiday sharing.
Ingredients:
- 8 oz (225 g) semi-sweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 3 tbsp unsalted butter, cut into pieces
- 2 tbsp bourbon
- 2 tbsp cherry preserves or cherry jam
- 1/4 tsp vanilla extract
- Pinch of salt
- 1/2 cup chopped maraschino cherries or jarred glacé cherries, patted dry and roughly chopped
- Cocoa powder, finely chopped nuts, or melted chocolate for coating
How to Make:
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream in a small saucepan over medium until it just begins to simmer; don’t boil.
- Pour the hot cream over the chocolate and let sit 1 minute to soften.
- Stir until smooth, then add the butter and stir until melted and glossy.
- Stir in the bourbon, cherry preserves, vanilla, and a pinch of salt until fully combined.
- Fold in the chopped cherries so they’re evenly distributed.
- Cover the bowl and chill the ganache 2 hours or until firm enough to scoop.
- Use a small cookie scoop or spoon to portion truffle rounds and roll quickly between your palms to shape.
- Roll each truffle in cocoa powder, chopped nuts, or dip in melted chocolate to coat; place on a lined tray.
- Chill the finished truffles 20–30 minutes to set the coating.
- Store in an airtight container in the fridge for up to 1 week; bring to room temp a few minutes before serving.
Enjoy these boozy cherry truffles — they’re little holiday indulgences that disappear fast!
Matcha Green Tea Truffles
Bright, silky Matcha Green Tea Truffles — a delicate balance of creamy chocolate and earthy matcha for a festive, elegant bite.
Ingredients:
- 8 oz (225 g) white chocolate, finely chopped
- 1/3 cup (80 ml) heavy cream
- 1 tbsp unsalted butter, room temperature
- 1 1/2 tsp culinary-grade matcha powder, plus extra for dusting
- 1/2 tsp vanilla extract (optional)
- Pinch of fine sea salt
- Cocoa butter or a little extra melted white chocolate for coating (optional)
How to Make:
- Place the chopped white chocolate in a heatproof bowl.
- Heat the cream in a small saucepan over medium heat until it just begins to simmer — don’t boil.
- Pour the hot cream over the white chocolate and let sit 1 minute to soften the chocolate.
- Whisk gently until the chocolate is smooth and fully melted.
- Stir in the butter, matcha powder, vanilla (if using), and salt until the mixture is glossy and evenly colored.
- Cover the bowl and chill the mixture in the refrigerator for 1.5–2 hours, or until firm enough to scoop.
- Use a small scoop or teaspoon to portion the ganache, then roll quickly between your palms to form smooth balls.
- Roll each truffle in sifted matcha powder for a classic finish, or dip in melted white chocolate or cocoa butter for a shiny coating.
- Chill the finished truffles 20–30 minutes to set before serving.
Enjoy these elegant matcha truffles with tea or share them as a festive homemade treat!
Coconut Lime Truffles
Bright, zesty coconut-lime truffles that melt in your mouth — a tropical twist for holiday indulgence.
Ingredients:
- 8 oz (225 g) white chocolate, finely chopped
- 1/3 cup (80 ml) heavy cream
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- Zest of 1 lime (about 1 tbsp)
- 2 tbsp fresh lime juice
- 1 cup (90 g) shredded sweetened coconut, plus extra for coating
- Pinch of fine sea salt
- Optional: 1–2 tbsp powdered sugar for rolling if you prefer sweeter exterior
How to Make:
- Place the chopped white chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream and butter over medium until it just begins to simmer — don’t boil.
- Pour the hot cream mixture over the chocolate and let sit 1–2 minutes, then stir until smooth and glossy.
- Stir in the vanilla, lime zest, lime juice, shredded coconut, and a pinch of salt until fully combined.
- Cover the bowl and chill in the fridge for at least 1–2 hours, or until firm enough to scoop.
- Using a small cookie scoop or teaspoon, portion the chilled mixture and roll into 1-inch balls between your palms.
- Roll each truffle in extra shredded coconut (or powdered sugar, if using) to coat evenly.
- Place truffles on a parchment-lined tray and chill 15–20 minutes to set before serving.
- Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
Bright, creamy, and packed with tropical zing — these coconut lime truffles are holiday-ready and impossible to resist!
Almond Joy-Inspired Truffles
Sure — I can create that. Here’s an Almond Joy–Inspired Truffles recipe in the requested format.
A bite-sized taste of the tropics: chocolate, coconut, and almonds in every decadent truffle.
Ingredients:
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup toasted whole almonds (plus extra for garnish, optional)
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1 tablespoon coconut oil or unsalted butter (optional, for smoother coating)
- Cocoa powder, melted chocolate, or sprinkles for finishing (optional)
How to Make:
- In a medium bowl, mix the shredded coconut, sweetened condensed milk, vanilla, and salt until a sticky, uniform mixture forms.
- Fold in the toasted almonds, saving a few whole almonds for topping if you like.
- Chill the coconut-almond mixture in the fridge for about 30 minutes so it firms up and is easier to shape.
- Using a small cookie scoop or tablespoon, form the chilled mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the balls for 10–15 minutes to make dipping easier.
- Meanwhile, melt the chopped chocolate and coconut oil (or butter) together in a heatproof bowl over simmering water (double boiler) or briefly in the microwave in 20-second bursts, stirring until smooth.
- Remove truffle centers from the freezer and dip each ball into the melted chocolate, letting excess drip off, then return to the parchment.
- While the coating is still wet, press a reserved almond on top if desired or sprinkle with cocoa/passion finishing choice.
- Let the coated truffles set at room temperature or refrigerate for about 15–20 minutes until the chocolate is firm.
- Store truffles in an airtight container in the refrigerator for up to 2 weeks or at room temperature for a few days.
Enjoy these Almond Joy–inspired truffles with a cup of coffee or share them for instant holiday smiles!
Maple Pecan Truffles
Maple Pecan Truffles — rich, nutty bite-sized confections with cozy maple charm.
Ingredients:
- 8 oz (225 g) cream cheese, softened
- 1 cup (100 g) powdered sugar, sifted
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 1/4 cups (125 g) finely ground pecans, plus extra for coating
- 8 oz (225 g) dark or semisweet chocolate, chopped (for coating)
- 1 tbsp coconut oil or neutral oil (optional, for smoother chocolate)
- Pinch of flaky sea salt (optional)
How to Make:
- In a bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar, maple syrup, and vanilla; beat until fully combined and smooth.
- Stir in the finely ground pecans until the mixture is uniform and holds together.
- Cover the bowl and chill the mixture for 30–45 minutes until firm enough to scoop.
- Line a tray with parchment paper. Using a small cookie scoop or spoon, form tablespoon-sized balls and place them on the tray.
- Roll each ball lightly in extra finely chopped pecans to coat, or chill the balls again if you prefer to dip in chocolate.
- Melt the chocolate (with the oil, if using) in 20–30 second intervals in the microwave or over a double boiler, stirring until smooth.
- If coating in chocolate, dip each chilled truffle into the melted chocolate, letting excess drip off, then place back on the parchment.
- Sprinkle a tiny pinch of flaky sea salt on top of each truffle while the chocolate is still wet, if desired.
- Chill the finished truffles for at least 15–20 minutes to set the chocolate before serving.
Enjoy these sweet, nutty maple pecan truffles with your favorite hot drink — they’re perfect for gifting or keeping all to yourself!
Raspberry Rose Truffles
Bright, romantic truffles bursting with tangy raspberry and delicate rose — perfect for gifting or a fancy bite.
Ingredients:
- 8 oz (225 g) dark chocolate (60–70%), finely chopped
- 1/3 cup (80 ml) heavy cream
- 2 tbsp unsalted butter, room temperature
- 2 tbsp raspberry jam or puree, strained if needed
- 1 tsp pure rose water (adjust to taste)
- 1 tbsp powdered sugar (optional, for sweetness balance)
- Pinch of salt
- 1/2 cup freeze-dried raspberries, crushed (for coating)
- 2–3 tbsp cocoa powder or melted white chocolate (for additional coating, optional)
How to Make:
- Place the chopped dark chocolate in a heatproof bowl.
- Heat the cream just until it begins to simmer, then pour over the chocolate.
- Let sit 1 minute, then stir until smooth and glossy.
- Stir in the butter, raspberry jam or puree, rose water, powdered sugar (if using), and a pinch of salt until fully combined.
- Chill the mixture in the refrigerator for 1–2 hours, until firm enough to scoop.
- Using a small spoon or melon baller, scoop tablespoon-sized portions and roll quickly between your palms to form smooth balls.
- Roll each truffle in the crushed freeze-dried raspberries (or cocoa powder/melted white chocolate) to coat.
- Place finished truffles on a lined tray and chill 15–30 minutes to set.
- Store in an airtight container in the fridge for up to 1 week, or freeze for longer keeping.
Enjoy these elegant raspberry-rose truffles with tea, champagne, or whenever you want a little floral, fruity indulgence.
Espresso Hazelnut Truffles
A cozy, boozy little bite that wakes up your senses — espresso and toasted hazelnuts meet silky chocolate.
Ingredients:
- 8 oz (225 g) dark chocolate (60–70%), finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp unsalted butter, cut into small pieces
- 1 tbsp instant espresso powder (or 1 shot strong espresso)
- 2 tbsp hazelnut liqueur (Frangelico) or to taste (optional)
- 1/4 tsp fine sea salt
- 1/2 cup toasted hazelnuts, finely chopped (plus extra for rolling, optional)
- Cocoa powder or finely chopped toasted hazelnuts for coating
How to Make:
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream in a small saucepan until it just begins to simmer; don’t let it boil.
- Stir the espresso powder into the hot cream until dissolved (or add the shot of espresso).
- Pour the hot cream over the chopped chocolate and let sit 1 minute to soften.
- Gently stir until the chocolate is melted and smooth.
- Stir in the butter, hazelnut liqueur (if using), and salt until fully incorporated.
- Fold in the finely chopped toasted hazelnuts and let the ganache cool to room temperature.
- Cover and chill in the fridge 1–2 hours until firm enough to scoop.
- Use a small scoop or spoon to portion truffles, roll quickly between your palms into balls.
- Roll each truffle in cocoa powder or finely chopped toasted hazelnuts to coat.
- Refrigerate the finished truffles for 15–30 minutes to set before serving.
Serve chilled or at cool room temperature — every bite is a little espresso hug with a nutty crunch.
Conclusion
You’ve got a great set of truffle ideas to try, so pick a few and gather your ingredients. Melt chocolate gently, stir in creams or flavorings, chill until firm, then scoop and shape. Roll truffles in coatings like cocoa, nuts, or coconut, and store them in the fridge. Share them in small boxes or keep a stash for yourself. Like a warm hug in a bite, these treats are simple, festive, and ready to enjoy.