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Easy (I Promise) Handmade Chocolate Truffles

26 Jan 2018
Handmade Chocolate Truffles Handmade Chocolate Truffles Hanson Watkins

Making chocolate truffles typically requires expert knowledge of chocolate. Tempering chocolate, while possible to learn, is a bit of an art. Even chocolatiers fight bloom (where the cocoa butter leaves streaks in the chocolate) when the weather changes or in times of high heat.

But there is a way that you can make delicious chocolate truffles, in whatever flavor you want, in minutes at home. Literal minutes. You may regret learning this technique because it could be dangerous for your diet

The trick is…..

coconut oil and your refrigerator.    Shhhhhh - don't tell

It’s a bit of a cheat. The coconut oil works with the chocolate and helps it stay together, but also hardens in the refrigerator and provides the texture of the traditional coating on truffles. The filling is the same as traditional truffles The candies will not be able to stay out of the fridge for an extended time without getting a bit soft especially if your room is warm, but they are as delicious as the ones you find in high end chocolate shops.

Don't be intimidated by all the words in the recipe. It really is just melting some stuff in the microwave, rolling it up and sticking it in the fridge.


Handmade Chocolate Truffles



4 oz chocolate (Callebaut 70% is our favorite, but any good quality chocolate bar will work. Store brand chocolate chips will work too)

1.5 oz heavy whipping cream


1 teaspoon oil based flavoring (like orange oil) or 2 teaspoons liqueur


4oz dark chocolate (same brand)

1/2 oz coconut oil

Pour whipping cream into a microwave safe bowl. Pour 1/2 the chopped (chocolate chip size) chocolate into the bowl. Microwave for 30 seconds. Mix well. Microwave for 15 seconds and mix well again until the mixture is smooth. May need to heat up for another 15 seconds if the mixture still has chocolate chunks.

Put mixture in the refrigerator to firm up (can stick it in the freezer if you are in a real hurry, but don’t let it freeze. You just need the mixture firm enough to roll in a ball.)

Once the mixture is firm, scoop a small amount out and gently roll into a ball shape (if you have a small melon baller, this will help with keeping the size uniform).

Place on a plate until ready to dip.

Melt the coconut oil or butter and remaining chocolate in the microwave for 30 seconds to make the coating. Mix well until it is smooth and all one consistency.  Of it needs an extra 15 seconds to get all the chunks melted, that’s fine.  The coconut oil keeps the chocolate from blooming.  This means you don't have to be a professional to have good results. 

Place an uncovered 1 inch (size is merely a suggestion) ball of filling on a fork and lower gently into the melted topping. Cover the filling ball with the chocolate and bring it out of the bowl with the fork.

Allow the excess topping to drip off and place on a plact or piece of parchment paper. Sprinkle toppings that match your flavor on top. Sea salt, crushed hard candies, , nuts, coffee beans and pieces of dried fruit make great decorations. Put these on the top when the chocolate is still wet.

Once you have covered all the balls, chill in your refrigerator until the chocolate coating is set. Usually takes about half an hour.

Place finished chocolates on an attractive plate or bowl.


For a gift presentation, places like Dollar Tree and Hobby Lobby have seasonal boxes that make great candy boxes. Line the box with a food safe material, like wax paper, before placing your truffles inside.

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