Top Ten Most Popular Chocolate Truffle Recipes

chocolate truffles recipes ann reardonPeering through the glass display cabinet at the chocolatier, I would have loved to buy all of them.  I was struck by how expensive it was for one such truffle.  Things which although delightful seemed relatively simple to make at home.  So I asked you what truffles you wanted to know how to make…

It appears that you wanted to try them all too, with hundreds of requests rolling in for over sixty different flavors of truffles ranging from bacon through to the ever popular caramel.   Your top ten most requested truffle recipes are all here in one post.   If you missed the first chocolate truffles recipe post you can find it here.

Watch the video for detailed instructions on making all of these chocolate truffles

Chocolate for coating truffles

You will need your chosen truffle fillings (recipes below and demonstrated in the video above) plus tempered chocolate for dipping the truffles.  Read this post first on what chocolate to use and how to temper chocolate.

300g (10.58 ounces) of tempered dark chocolate covered 20 truffles (6 of them in a mold and 14 dipped), with 90g (3.17 ounces) of chocolate left over (you need the extra so you have enough to dip the truffles).

10. Nutella Truffles

nutella truffles how to cook that

(makes 12 cubes)
180g (6.35 ounces) nutella
15g (0.53 ounces) or 14 whole hazelnuts
tempered chocolate for coating (see top of post for quantities)

If you have a mold you can pipe nutella into the mold, if you don’t have a mold then put some nutella into a small container, use a knife to mark the surface so you can see where your squares will be and push a hazelnut into the top of each one.

Freeze overnight.  In the morning it will be firm enough for you to cut into squares using a hot knife.   Dip your frozen cubes into tempered chocolate (see this post on how to temper chocolate).  Then use your fork to scoop it out and tap it on the side of the bowl to get off any excess chocolate.

Garnish with a piece of hazelnut on the top of each truffle.

9. Coconut Truffles  (recipe developed by Ann Reardon)

coconut truffle recipe

(makes 50 triangles)
2 tablespoons glucose syrup
1 1/4 cups or 300g (10.58 ounces) sugar
75ml water
1/2 cup coconut milk
1/2 cup cream
25g (0.88 ounces) butter chopped
3 cups or 255g (8.99 ounces) desiccated coconut
tempered chocolate for coating (see top of post for quantities)

Place your sugar, glucose syrup and water into a saucepan and heat over high heat stirring until the sugar is dissolved.

Once the sugar is dissolved wash down the sides of the pan using a wet pastry brush and leave over the heat, unstirred until the syrup starts to turn golden, approximately 365F (185 degrees Celsius).

Stir in your cream, coconut milk and butter, hot steam will rise suddenly so stand back and then stir until it is smooth.  Add a candy thermometer to the side of the pan and and heat without stirring until it reaches 230F (110 degrees Celsius).

Remove from the heat and stir in your dessicated coconut.  Pour into a lined brownie tin and allow to cool at room temp.

Once cooled remove from the tin, cut into long slices and use two knives to shape it into a point at the top.   Refrigerate for at least an hour.  Slice into small bite sized pieces and then drop into your tempered chocolate.

Scoop out with the fork and tap on the side of the bowl and then place onto baking paper, sprinkle the top with coconut.

8. Hazelnut Truffles 


(makes 30)
200g (7.05 ounces) milk chocolate
60ml cream
100g (3.53 ounces) hazelnuts
2 cups or 480g (16.93 ounces) sugar
1/2 cup or 125ml water
1 tablespoon glucose syrup

tempered White and Dark Chocolate for dipping

Place chocolate into a bowl and pour over the hot cream.  Leave for a minute and then stir until smooth. Set aside.

Spread you hazelnuts onto some baking paper.  Place your sugar and water and glucose syrup into a saucepan.

Stir until the sugar is dissolved then brush down the sides of the pan and leave it to bubble until it starts to go golden.  Immediately pour it over the hazelnuts and leave it to cool completely.  When it is cold it will be solid, snap it into pieces and place into a strong bag.  Smash it with a rolling pin, pour the pieces into the ganache and stir well. Cover with plastic wrap and leave overnight at room temperature to go firm.

Once it is set take spoonfuls of the ganache and roll it into balls.

Dip the balls of ganache into the white chocolate and tap on the side of the bowl to remove any excess. Place onto some baking paper to set.  Once set hold the base of the truffle and dip the top into dark chocolate, tap your hand to help shake off excess chocolate and then turn it up the right way and place back on the paper.  Once they are set put some white chocolate into a ziplock bag and pipe swirls onto the top.


7. Orange Truffles  (recipe by Ann Reardon)

orange truffles recipe
(makes 10 balls)
150g (5.29 ounces) white chocolate shavings
100g (3.53 ounces) milk chocolate
2 oranges
additional tempered chocolate for coating see top of post for quantities

Grate the rind of two oranges on a fine greater.  Juice the oranges and place the juice and rind into a saucepan.   Let it boil for approximately 6 minutes to concentrate the juice. Pour through a sieve.

Pour 2 tablespoons of hot concentrated juice over the chocolate. Stir until smooth (microwave for 10 seconds if chocolate not completely melted)  Place that in a container in the freezer overnight.

Roll your cold ganache into balls then drop into the chocolate. Scoop out and tap on the side of the bowl then drop into the white chocolate shavings. Cover and place on baking paper to set.

6. Peanut Butter Squares

peanut butter truffles recipe how to cook that
(makes 12 cubes)
130g (4.59 ounces) peanut butter
70g (2.47 ounces) jam
tempered chocolate for molds
Take some peanut butter and some jam and mix together to make a sweetness that you like.  Place in a small container lined with baking paper and freeze over night.

Using a finely serrated knife cut into cubes.

Spread some white chocolate thinly onto a piece of nonstick baking paper and make a pattern in it. Spread dark chocolate over the top and then once it is starting to set cut it into squares. Leave to set completely and then peel off the paper.

Dip your squares of frozen peanut butter and jelly into the chocolate and then top with a patterned square.

5. Peanut Butter and Jelly Chocolates

peanut butter and jelly truffle ann reardon

To make 10
30g (1.06 ounces) Jam
50g (1.76 ounces) Peanut Butter
tempered chocolate for coating

Fill the molds with tempered chocolate scrape off the top, leave for a moment and then pour it out and scrape clean.  Leave that to set up.  Using a ziplock bag pipe a small amount of  jam into each mold, top that with a small amount of chocolate to seal over the first section.  Pipe in some peanut butter into each mold.

Then fill the mold with chocolate scrape off the excess and leave to set.


4. Strawberry Truffles Recipe  (recipe developed by Ann Reardon)

strawberry truffle recipe how to cook that

(makes 300ml of filling, each truffle will use approx 5ml depending on the size of your mold)
250g (8.82 ounces) strawberries, washed, hulled and halved
200g (7.05 ounces) white chocolate (for a thicker ganache use more chocolate)

white and dark tempered chocolate for molds, optional oil based food colour

Place strawberries in a saucepan and place over a medium heat with a lid on to stew. Stir often to make sure they do not burn on the bottom. Once the fruit is very soft remove from the heat and stir in the white chocolate.
If you want it totally smooth strain through a fine metal sieve. Place in the fridge overnight to cool completely.

Take two small bowls and put a spoon of white chocolate in each, mix in some oil based food colour into each. Using your finger place smudges of each of the colours on the inside of the mold.  Fill the molds with dark chocolate, scrape clean, leave for a moment and then tip out the excess.

Pipe in some strawberry ganache into each mold.  Cover with chocolate and scrape off the excess and leave to set then turn out of the mold.


3. Raspberry Truffles Recipe (recipe developed by Ann Reardon)

raspberry truffle recipe how to cook that

(makes 300g (10.58 ounces) of filling, I used 5g (0.18 ounces) per chocolate mold)

200g (7.05 ounces) frozen raspberries defrosted
4 Tablespoons cream
25g (0.88 ounces) butter chopped
1 1/4 cups or 300g (10.58 ounces) sugar
2 tablespoons glucose syrup
75ml water

tempered chocolate for molds

Blend your fresh or frozen defrosted raspberries in a blender with the cream until smooth. Push through a fine sieve to take out the tiny seeds.  Measure your mixture and you should have around 240ml or just a little less than 1 cup.

Heat your sugar, water and glucose syrup in a saucepan until the sugar has dissolved, wash down the sides of the pan using a wet pastry brush  and then leave it to bubble unstirred.  Keep an eye on you sugar mixture, you are waiting for it to start to turn golden, then add your raspberry cream mixture and the butter. Stir until well combined.

Return to the heat and add a candy thermometer to the pan and heat it until 230F (110 degrees Celsius) if you don’t have a candy thermometer take a small amount and let it cool on a plate to see roughly how thick it will be.  Pour into a heat proof bowl and leave to cool completely

Then fill the molds with white chocolate, tip the excess and let it set up.  Take some of your gooey raspberry filling, put it in a ziplock bag and pipe into each mold. Gently tap it to smooth it out and using a knife scrape off any that has gone on the edges as that will prevent the chocolate from making a seal.  Top with you white chocolate and scrape off any excess. Leave to set then tip out of the mold.

2. Runny Caramel Truffles Recipe

runny caramel truffle how to cook that


Dulce de leche

tempered chocolate for mold

Gold luster dust (available from cake decorating stores)

Fill your mold with chocolate and scrape of any excess, tap it on the bench to remove any air bubbles.

Leave it to sit for a moment, the longer you leave it the thicker the outside chocolate will be.   Tip out the excess chocolate, tapping on the back of the mold, then scrape off the excess.  Place some dulce de leche into a ziplock bag and pipe it into the centres.  Cover with chocolate, scrape off the excess and leave to set.  Tip out of the mold.  Using some gold luster dust on a clean dry paint brush dust a stripe onto each chocolate.

1. Chewy Caramel Chocolate Truffle Recipe    

chewy caramel truffle recipe reardon

(makes approx 40 caramel rectangles)
75ml water
2 tablespoons glucose syrup
1 1/4 cups or 300g (10.58 ounces) sugar
1 cup or 250ml cream
25 g (0.88 ounces) butter chopped

tempered chocolate for coating

Line a container with non stick baking paper, get a pastry brush and additional water for washing down the sides of the pan and a candy thermometer ready.
Place your sugar, water and glucose syrup into a sauce pan and bring to the boil, stirring until the sugar is dissolved.

Once it is dissolved wash down the sides of the pan using a pastry brush dipped in water and then leave it to boil without stirring.

While it is bubbling measure out your cream and butter.  Keep a watch on the saucepan and when one spot starts to go golden, stir in the cream and butter, take care not to get burnt by the steam.  Keep stirring until it is well combined then let it bubble away unstirred.

Add a candy thermometer to the pan and heat it to 255F (123.89 degrees Celsius).  If you don’t have a candy thermometer see video for tips on how to know if it is ready.

Immediately pour it into a lined heatproof container and leave it to semi-cool. Once it s cool enough to handle, is firm but still  slightly warm pull it out of the container and cut it into rectangles.  Then cool completely.

Drop into your tempered chocolate, decorate with a squiggle of extra chocolate.

CHOCOLATE     TRUFFLES       GIVEAWAY Entries have now closed, thank you to everyone who entered I wish I could send you all truffles, see below for the winners.

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chocolate truffle recipe how to cook that
Lisa Ribeiro, nemninni, bubbleandmorebubbles, Kevin Sewers and Bree Carlson enjoy your truffles!


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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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134 Responses to Top Ten Most Popular Chocolate Truffle Recipes

  1. Joseph G says:

    Thank u Ann for your wonderful recipes!
    I’m looking to make the Runny caramel truffles recipe but the substance should be clear or white so that i can color it and flavor it for several different flavors and colors, can you post helpful guidance on that? i chose the runny caramel as an example because i like the runny texture of it,
    Thanks in advance.

  2. Anna says:

    What cream should I use for coconut truffles ?

  3. Isabel says:

    Hello and thank you for the awesome ideas! Great website and wonderful ideas! I’ve been looking for a way to make Ferrero Rocher and Rafaelo chocolates for quite a lot of time so I would be thankful if you can help! Thank you very much!

  4. Katharine says:

    Hi Ann.

    Please help. I love this recipe and I’m thinking of doing this for my family gathering that’s coming up soon. However I will be driving for two days to get to the location and I’m wondering if the quality of the truffles will be okay if it was in the car for two to three days. And how should I store it?

    Thank you.

  5. Malindi Lovegrove says:

    Hi, thanks for these yummy recipes. Do you know what the shelf life is for these creme filled truffles?

    Many Thanks

  6. Cyril says:

    Great post. I was checking constantly this blog and I’m impressed!
    Very helpful information specifically the last part :) I care for such info
    a lot. I was seeking this certain info for a long time. Thank you and good luck.

  7. priti says:

    hi ann…….. i dnt have glucose syrup, can i use light corn syrup?

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