DIY: Homemade Chocolate Truffles

Monday, December 22, 2014

When you think of the holiday season, more than likely at some point, you think of sweet holiday treats. Baking cookies, decorating gingerbread houses, and hanging candy canes on the tree are all common traditions. As fun as cookies are to make and decorate, however, I think it's especially fun to make candy at Christmas. Since I needed a dessert or side dish to bring to the Christmas gathering at Tom's grandparents' house, I decided to try my hand at making chocolate truffles this year, and they turned out really well!

This recipe is pretty simple (it uses sweetened condensed milk, but once I have a double boiler, I would like to try making some with cream) and extremely customizable, so you can make a truffle to suit almost any taste (unless you know weird people like Tom who are anti-candy). They're great to take to a gathering, give as gifts, or just snack on at home (though you definitely don't want to eat too many at once -- they're pretty rich!).


-1 14oz can sweetened condensed milk
-5oz bittersweet chocolate, finely chopped
-10oz semi-sweet chocolate, finely chopped
-2 tbsp butter
-1 tbsp vanilla 
-toppings of your choice to coat truffles
-flavoring or liqueur, if desired

Topping Suggestions
-unsweetened cocoa powder (the bitterness helps cut some of the richness of the truffles)
-shredded coconut
-crushed graham crackers/cookies
-chopped nuts
-mini chocolate chips
-crushed candy canes


-Heat chocolate, sweetened condensed milk, butter, and vanilla until chocolate is mostly melted. I did this by microwaving for 60 seconds, but you can use a double boiler (I don't have one or an appropriate bowl to use to fake one, so nuking it was the best option for me).

-Stir until smooth. If desired, add a flavoring or liqueur. I didn't use any, but if I did, I would add it 1 tbsp at a time until I had achieved the desired flavor.

-Refrigerate chocolate mixture for at least an hour to allow it to firm up.

-Line a baking sheet with greased parchment paper. Scoop out a bit of the chocolate (a melon baller would be PERFECT for this, but we don't have one of those either, so I just used a spoon) and form into a ball with your hands. Repeat until all the chocolate mixture is used. If desired, you can chill the balls again, but it's not necessary.

-Pour your topping(s) into a shallow dish. Gently roll each ball between your palms (that sounds super pervy, I know) until it softens slightly, and then roll in the topping of your choice. Repeat until all truffles are coated.

*Truffles will keep, covered, in the refrigerator for a week or in the freezer for a month.

*The number of truffles will depend on the size of the balls. Mine weren't exactly consistent in size, but I made just over two dozen (27, specifically).

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