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Chocolate Truffles

Chocolate Truffles

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Truffles make a great homemade gift at the holidays. Say thank you to a friend or co-worker with a nice box of truffles. Arrange several truffles in a pretty silver box or other tin; decorate inside of box with colorful wax paper. Wrap with bow. Re-usable tins are a nice keepsake, too.

Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet


  1. In large saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in vanilla.
  2. Pour into medium bowl. Cover and chill 2-3 hours or until firm.
  3. Shape into 1-inch balls; roll in any of the listed coatings.
  4. Chill 1 hour or until firm. Store tightly covered at room temperature.
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This is a fairly good recipe, but it can be better. I find that the resulting truffles are too sweet. I prefer to use heavy cream (brought to a boil) instead of the sweetened condensed milk--this will give it that "melt-in-your-mouth" texture. I also use chopped Valrhona chocolates (milk or dark, depending on the flavoring) rather than chocolate chips--you want to go with the very best chocolate that you can afford, especially with gifts. Some flavor combinations to try: candied ginger (ground to a powder) and saffron, amaretto, kahlua and espresso powder, bailey's irish cream or rum, green tea (steeped in the cream during boiling time), or peach schnapps and orange zest. The possibilities are endless! I prefer to roll these in a dark chocolate coating, than topped off by a sprinkle of cocoa powder. powdered sugar or crushed nuts also work well.

Bleu Belle

This recipe is very simple & results in a delicately textured, creamy, rich and decadent truffle. The only reason I gave this 4* instead of 5* is that chilling resulted in the truffle mixture being so rock hard I couldn't roll it. Instead, I suggest leaving the truffle mixture on your counter for an hour or so, until the mixture is firm enough to handle, then perhaps put it in the fridge for about 30 minutes. Your hands will melt the truffle mix a little when you roll it, but that's ok -- you want it to be a little moist so that the coating ingredients will stick. I left some plain chocolate, used butter flavoring with some and rum flavoring with others. Rolled them in crushed pecans, almonds, walnuts, chocolate jimmies, crushed vanilla wafers, powdered sugar, coconut & cocoa. These store well & can be frozen too. Great gift for the holidays and parties.


These truffles will be as good as the chocolate chips you use, so use a good brand like Ghiradelli! I make these all of the time, and everyone always asks me to make them again. I also roll them in chili powder (without onion/garlic) and that creates a rich, dark flavor. I have also found that letting them sit out until the mixture is ready to be rolled is sometimes more effective than chilling - chilling can make everything too cold and hard.