This homemade truffle recipe includes affiliate links.
Many years ago I started making homemade candy for Christmas. It has turned into quite an adventure and I am up to about 15 different kinds every year. One of my favorite types of homemade candies to make is a chocolate truffle. They are incredibly easy and you can change them in so many ways to suit various holidays or even assorted party colors. Since I am not a huge fan of artificial ingredients, I used India Tree naturally dyed sprinkles. They are not quite as vibrant as the artificial ones but still came out quite nice. I also rolled some of them in powdered sugar or cocoa powder. I used Simply Organic peppermint extract for flavor.
This homemade truffle recipe takes very little time to make. Melt the chocolate in the heavy cream, add your flavors, and chill for a couple hours. Then just use a small scoop to plop them onto parchment paper, roll and dip. Total time, not including chilling, was less than an hour. I thought these would make a perfect Saint Patricks Day treat for my family and even a few friends and neighbors. I like to use a combination bittersweet and semisweet chocolate and organic heavy cream. This is a very rich truffle recipe and I guarantee you chocolate lovers will NOT be disappointed!
Yields 36 candies
Incredibly easy and rich truffle recipe
2 hrPrep Time
2 hrTotal Time
- 1 cup heavy cream
- 10 ounces bittersweet chocolate chips
- 8 ounces semi sweet chocolate chips
- 1 1/2 tsp peppermint extract
- 1/3 cup EACH: powdered sugar, cocoa powder, and sprinkles for rolling
- In a medium sized pan over medium low heat, combine heavy cream and both chocolates.
- Melt the chocolate slowly, stirring occasionally, until completely smooth.
- Remove from heat and stir in peppermint extract
- Chill 2 hours or until firm
- Scoop chocolate out with 1 1/2 inch scoop and place on parchment paper
- When all chocolate is scooped out, roll quickly in hands into a smooth ball. Act quickly, chocolate will melt!
- Roll each ball in desired coating
- Store at room temperature for up to 2 weeks.