We fully support your dreams of lounging around while popping chocolate bonbons. But, seriously, you might as well learn to make them yourself because homemade chocolate truffles are one of the more straightforward chocolate desserts. So you’ll spend less money making than buying them, and you can customize the flavor to your liking, be it cassis, mocha, mint, or orange flavored.

I made truffles long before I went to culinary school in Paris or became a professional recipe developer. I’m one of the most intensely devoted chocolate lovers out there, so I have been making truffles for special occasions for as long as I can remember, whether as a Valentine’s Day gift for a high school boyfriend or as part of my annual holiday cookie box.
Suffice it to say I’ve been making chocolate truffles for decades, so you can trust that this chocolate truffle recipe has stood the test of time. I’m sharing the best chocolate truffles recipe and ways to customize the flavor to your liking.

Origin of Chocolate Truffles
It’s probably no surprise that chocolate truffles trace their origins to France. There are varying accounts as to who invented them, but most agree that chocolate truffles were invented by the pastry chef Louis Dufour in the late 19th century in the Alpine town of Chambery.
The chocolates are called truffles because the candy has a similar appearance to the prized black truffle fungi. Over time, variations emerged, incorporating everything from liqueurs to spices and flavored infusions.
When it comes to our France travel clients heading to Paris, we recommend they try chocolate truffles at classic spots like Fauchon or La Maison du Chocolat.

Why You’ll Love These Chocolate Truffles
Well-made luxurious chocolate truffles perfectly balance rich, creamy texture and deep cocoa flavor, making them a sophisticated yet simple dessert. They require just a few ingredients, can be infused with various flavors, and are easy to prepare ahead of time.
This is our go-to recipe for classic chocolate truffles. It creates a silky-smooth chocolate ganache that’s rich but not overly sweet. Then, you can roll the truffles up and finish them with your favorite toppings like cocoa powder, powdered sugar, another layer of chocolate, or chopped nuts.

Recipe Ingredients
Here are the ingredients you’ll need to make these mint chocolate truffles:
- Dark chocolate– Use chocolate disks (aka couverture) so everything melts evenly. You can use high-quality chocolate (about 60-70% cacao) as it will provide a deep, intense cocoa flavor.
- Heavy cream – The key to creating a luscious ganache. If you are vegan, you can use coconut milk here instead, FYI!
- Butter – Adding more fat (it could be coconut oil if you want to go vegan) adds silkiness to the ganache.
- Liqueur or Vanilla Extract or Peppermint Extract – Adding flavor, say ginger liqueur, vanilla extract, espresso, or, for these mint chocolate truffles, brings complexity to the final truffles.
How to Make This Recipe
While traditionally, you’d pour the cream over the chocolate to make truffles, here we add the chocolate to the cream. It’s a small change that makes for a silkier, more evenly melted, and easier-to-work-with ganache. It also eliminates the need for a double boiler so that everything can be done in a small saucepan.
Here are the steps to make chocolate truffles:
- Simmer the cream – Chop the chocolate (or use chocolate wafers or couverture) and set it aside in a heatproof bowl. Bring the heavy cream to a gentle simmer in a saucepan over medium-low heat.
- Melt the chocolate – Remove the cream from the heat and add the chopped chocolate, followed by the butter. Let it sit for a minute to allow it to melt.
- Make the ganache – Stir vigorously until the mixture is smooth, thick, and evenly blended. At this point, you can add flavors to your liking (say, orange liqueur, crystallized ginger, raspberry liqueur, almond extract, or rum and coconut extract). Let it cool before rolling into truffles.
- Shape and coat – Once firm, roll the truffles in cocoa powder or dip them in melted chocolate for a glossy finish.

Tips for Working with Chocolate
If you haven’t made it before, know that ganache is an emulsification. It’s like a vinaigrette, but you combine chocolate and cream instead of water and oil. And, like with a vinaigrette, there are good and not-so-good versions.
Here are a few tips for working with chocolate:
- Use high-quality chocolate – The better the chocolate, the better your truffles, so use a high-quality chocolate like the Ghirardelli, Guittard, Valrhona, or Callebaut brands.
- Don’t overheat the cream – Simmering too long can cause the chocolate to seize.
- Mix until smooth – Stir the chocolate, cream, and butter until you have a smooth mixture. You’re going for a mixture that resembles a shiny chocolate pudding.
- Chill before rolling – Let the ganache sit in the fridge for at least an hour for easier handling. If you can, work in a cold room and, if you’d prefer, use latex gloves (otherwise, your hands will be coated in chocolate ganache).
- Use cocoa powder or tempered chocolate – Rolling in cocoa is classic, but a chocolate coating adds a professional touch. If you use cocoa powder, you can either place the balls of ganache in there and pull them out for a rustic look. Or you can roll them one more time for the smoother, more refined look like in our photos here.
Frequently Asked Questions About Chocolate Truffles
The basic ingredients for making classic chocolate truffles include:
- Chocolate: High-quality dark chocolate (around 60-70% cocoa) is ideal for rich, intense truffles.
- Heavy Cream: This is used to make the ganache filling, providing a creamy, smooth texture.
- Butter: A small amount of unsalted butter is often added to the ganache for extra richness and gloss.
- Flavorings: Vanilla extract is a common addition, but other liquors or extracts can be used to customize the flavor.
- Coatings: Cocoa powder, crushed nuts, or melted chocolate can be used to finish the truffles and add texture.
The process of making chocolate truffles involves a few key steps:
- Making Ganache: Heat the cream until it simmers, then pour it over chopped chocolate. Let it sit for a minute, then stir until smooth. Mix in softened butter and any flavorings.
- Chilling: Allow the ganache to firm up in the refrigerator until it’s scoopable, which typically takes about 2 hours.
- Forming Truffles: Once chilled, use a melon baller or a small spoon to scoop out balls of ganache. Roll them quickly with your hands to form round shapes.
- Coating: Roll the truffles in cocoa powder, crushed nuts, or dip them in melted chocolate and set them on parchment paper to harden.
Chocolate truffles can be varied in many delightful ways to suit different tastes:
- Flavor Infusions: Infuse the cream with herbs like mint or spices like cinnamon during heating, then strain before adding to the chocolate.
- Liquor Flavors: Add a small amount of rum, brandy, or flavored liqueurs such as orange liqueur or coffee liqueur for an adult twist.
- Mix-ins: Before chilling, stir in finely chopped dried fruit, orange zest, or toasted nuts for added texture and flavor.
- Decorative Finishes: Beyond traditional coatings, truffles can be rolled in shredded coconut, edible glitter, or colored sprinkles for a festive look.

More French Recipes
Not heading to France quite yet? Here are a few of our favorite classic French recipes to make at home to stoke your wanderlust:

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Mint Chocolate Truffles Recipes
Equipment
Ingredients
- 8 ounces dark chocolate wafers or couverture or a bar chopped into even bite-sized pieces
- 1/2 cup heavy cream or coconut milk
- 1 tablespoon unsalted butter or coconut oil
- 1 tablespoon mint extract or vanilla or coconut extract or espresso or liqueur
- unsweetened cocoa powder for garnish
Instructions
- Simmer The Cream: To make the chocolate ganache, chop up the chocolate (if needed), place it in a medium heatproof bowl, and set aside. Place the heavy cream in a small saucepan and bring to a simmer over medium-low heat
- Add The Chocolate: Remove the cream from the heat and add the chopped chocolate and butter to the saucepan with the cream then let it sit for a minute to melt.
- Make The Chocolate Ganache: Starting at the center of the mixture, use a spatula to stir the mixture. Continue until all the butter and the majority of the chocolate is melted then transfer to a bowl. Add the extract, liqueur, or espresso then stir the mixture vigorously until it's thick and smooth. Make sure to get all the chocolate from every part of the bowl so that the mixture is really evenly combined.(If the ganache shows signs of breaking (ie it looks curdled), add a few drops of cream to help re-emulsify. A properly emulsified ganache will look like homemade chocolate pudding and will be thick, smooth,and glossy).Leave the ganache in a cool spot until it has cooled down and firmed up, at least four hours and ideally overnight.
- Form The Truffles: Once the ganache has set, scoop out small balls with a melon baller or a teaspoon. Roll each ball briefly in the palms of your very clean(or even gloved) hands. It helps if you have cold hands or are in a cool room (or both). Chill the rolled truffles briefly, for 10 to 15 minutes, while you prepare whatever you'd like to coat them in.
- Coat The Truffles: If your ganache isn't firm enough to scoop into balls, chill it in the fridge to harden. Dip the truffles in cocoa powder, then roll again, shaking off any excess cocoa.You can also roll them in chopped nuts or enrobe them in melted and tempered chocolate. Store them at room temperature in an airtight container.