Chocolate truffles

These homemade chocolate truffles are any chocolate lover’s delight. Made with only 3 ingredients they’re really simple to make, so they’re perfect for kids and beginner bakers alike.

Chocolate truffles are a deliciously an indulgent treat. They’re perfectly smooth and rich little morsels of delight – heaven for any chocolate lover.

Best of all they’re really easy to make. They’re essentially just made from chocolate ganache, so if you’ve ever made that before you’ll know how easy these are.

Once your ganache has set, you just need to roll it into balls then coat it in whatever you like – cocoa powder, icing, chopped nuts. It’s really that simple.

How can kids help to make chocolate truffles?

This is a very easy recipe to do which makes it perfect for kids to make. They don’t take too long to do but there are two steps to it, which can be done a day apart so don’t expect to be able to finish them in one go.

First your kids can help break up the chocolate, and if they are old enough help cut it into small pieces.

And once the chocolate has been broken and the milk heated, you can get your kids to mix it all together to turn it all into a lovely smooth ganache.

Once you’ve made your ganache and it has firmed up, you can get your kids to help roll the truffles. If you spoon out the right amount, you can be sure they’re all roughly the same size before getting your kids to roll them into balls.

Rolling the truffles can be quite a messy job, so the cooler you can keep your hands the better. We keep an icepack nearby to cool down our hands if they start to get too hot and melt the truffles. I’d also recommend having a cloth or something nearby to try and stop it getting messily out of hand!

Finally, you can get your kids to roll the truffles in whatever coating you’re using before placing them into their cases and serving them.

How do you store chocolate truffles?

These chocolate truffles will keep in an airtight container in the fridge for up to a week. They wont keep well out of the fridge because of the cream in them. Make sure you store them in an airtight contain so that they don’t absorb any other flavours from your fridge.

Before you want to serve them, remove them from the fridge to allow them to come up to room temperature.

We found the ones we made coated in icing sugar didn’t look as pretty after a day so you might need to re-roll them in icing sugar before you serve them.

If you want to keep them for longer they will freeze in an air tight container for up to three months. Again, make sure you remove them from the freezer and allow them to come up to room temperature before you serve them.

What chocolate should I use?

When you’re making something simple like this I always think you should use the best chocolate you can afford, especially if you’re making this as a gift. Choose a dark chocolate with a high (70% or above) cocoa content.

If you don’t like dark chocolate you could also make these with milk chocolate but they won’t feel quite so indulgent!

What can I coat the truffles in?

These chocolate truffles are delicious coated in unsweetened cocoa power or icing sugar (like we used).

You can also crush some nuts like walnuts or almonds and coat your truffles in those. Or for something festive try crushing a candy cane and roll the truffles in those.

Can I make them different flavours?

Of course. Once you’ve mastered the basic recipe you can try experimenting with different flavours. Add a drop or two of a flavoured extract like peppermint or lemon, or try adding teaspoon of your favourite flavoured liquors (this wouldn’t make them so child friendly however!)

Whatever flavour you use, you can simply add it into your cream before you mix it all together.

What do I do if the chocolate hasn’t melted?

The best thing to do to make sure your chocolate melts when you add the cream is to make sure you’ve chopped the chocolate into small pieces – don’t just break it up, use a knife to cut it quite finely.

Also, make sure your cream is hot enough. Add it to the chocolate when it is simmering but not boiling. Once you’ve added the cream to the chocolate allow it to sit for a minute or so before stirring it in and it should all melt.

If however, you find your chocolate still hasn’t melted after following these steps you can put your heatproof bowl on top of a pan of simmering water (a double boiler or bain-marie) until it’s nice and smooth.

Other no bake recipes

If you liked these chocolate truffles you’ll love our other delicious no bake treats:

Biscoff fudge
Maltesers fudge
Slow cooker fudge
Mint chocolate fudge
Christmas chocolate bark
White chocolate rocky road
Nutella fudge

Useful equipment

You might need the following baking tools/gadgets to make this salted caramel fudge:

Digital scales
Measuring cups
Measuring spoons
Heatproof bowl
Measuring spoons
Spatula
Petit four cases

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Ingredients

For the truffles
300g dark chocolate
200ml double cream
25g butter

To decorate
2 tablespoons cocoa powder
2 tablespoons icing sugar

How to make chocolate truffles

Break up the chocolate

Start by getting your kids to help break up the chocolate and, if the they are old enough, cut it into small pieces. Smaller pieces of chocolate will melt into the ganache better so it’s worth using a knife to cut the pieces and not stop once you’ve broken it into it’s natural pieces.

Pop the chocolate in a bowl and set it aside for now.

Heat the cream and butter

Get your kids to measure out the cream and add it to a small saucepan. Measure the butter, and cut it into small pieces – this is a great job for kids who want to practice their cutting skills as they can use a blunt knife.

Add the butter to the saucepan.

Gently heat the cream and butter until the butter has melted and the cream is simmering and just under the boil.

Make the ganache

Carefully pour the cream into the bowl with the broken up chocolate.

Your kids can then stir it all together until the chocolate has fully melted and the mixture is nice and smooth.

Chill the ganache

Cover your bowl with cling film / glad wrap and pop it in the fridge to chill and firm up. Leave it for at least a few hours, or over night.

Make the chocolate truffles

Start by preparing two small bowls with the coatings – measure the icing sugar into one bowl and the cocoa powder into the other bowl. And lay out your petit four cases on a plate or chopping board.

Scoop out a teaspoon of the chocolate ganache and roll it into a ball with your hands. Put it into one of your bowls and roll it around until it is coated in either the cocoa powder or icing sugar. Then pop it into one of your paper cases.

Rolling the truffles into balls with your hands can be a bit messy, especially if you hands are warm. A top tip is to have an ice pack or something similar next to you wrapped in a dish towel and as your hands get warmer simply cool them on the icepack to stop the truffles melting too much as you roll them.

If you find this too messy for your kids, they can simple help coat the truffles and pop them in the cases.

Serve and enjoy.

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