Ann Reardon

Top Ten Most Popular Chocolate Truffle Recipes

chocolate truffles recipes ann reardon

Peering 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) or 1/2 cup 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 Tbsp or 40g (1.41 ounces) glucose syrup
1 1/4 cups or 270g (9.52 ounces) sugar
75mL (2.54 fluid ounces) or 1/4 cup water
1/2 cup or 125g (4.41 ounces) coconut milk
1/2 cup or 119g (4.2 ounces) cream
25g (0.88 ounces) or 2 Tbsp butter chopped
3 cups or 234g (8.25 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 148°C (298.4 degrees Fahrenheit).

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 heat without stirring until it reaches 110°C (230 degrees Fahrenheit).

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 (2.03 fluid ounces) cream
100g (3.53 ounces) or 3/4 cup hazelnuts whole
2 cups or 436g (15.38 ounces) sugar
1/2 cup or 125mL (4.23 fluid ounces) water
1 Tbsp 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 grater.  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) to make an orange flavoured ganache.  Place that in a container in the freezer overnight.

Roll your cold ganache into balls then drop into the tempered dipping 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) or 1/2 cup peanut butter
70g (2.47 ounces) or 1/4 cup jam (jelly if you’re in the USA)
tempered chocolate for molds
Take some peanut butter and some jam (jelly) 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 (jam) 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) or 1 Tbsp Jelly (Jam)
50g (1.76 ounces) or 3 Tbsp 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 Jelly (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 red oil based food colouring

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 red 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) or just under 1 1/2 cup raspberries fresh or frozen defrosted
4 Tbsp cream
25g (0.88 ounces) or 2 Tbsp butter chopped
1 1/4 cups or 270g (9.52 ounces) sugar
2 Tbsp glucose syrup
75mL (2.54 fluid ounces) or 1/4 cup 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 your 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 230ºF (110ºC). 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 out 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

You will need:

Dulce de leche, a thick caramel sauce
tempered chocolate for mold
Gold luster dust (available from cake decorating stores)

Fill your mold with chocolate and scrape off 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)
75millilitres (2.54 fluid ounces) or 1/4 cup water
2 Tbsp glucose syrup
1 1/4 cups or 270g (9.52 ounces) sugar
1 cup or 250mL (8.45 fluid ounces) cream
25g (0.88 ounces) or 2 Tbsp 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 255ºF (123ºC).  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 is cool enough to handle, 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.

by Ann Reardon How To Cook That

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!

by Ann Reardon How To Cook That

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260 Comments View Comments

  1. Then are my favourite rexipes

  2. Rating: 5

    Then are my favourite recipes. I Have Cooked all off them. But…I don’t very Good on number one…

  3. Hi Ann, I want to try these recipe of chocolates. Can I do it without glucose syrup? Will it taste good? What will be the difference if I skip glucose syrup? Please reply at the earliest.

    • Hi Swetha, You can’t really omit the glucose syrup as it is essential to forming the filling. Glucose syrup could be replaced with light corn syrup.

      • Is liquid glucose and glucose syrup are same

        • Hi Swetha, Yes they are the same. They are a liquid preparation of a simple sugar.

      • Can you please give the recipe for corn syrup?

  4. Hi Ann..
    Can you please prepare one more video chocolate truffles part 4 that will have all kinds of truffles that have longer shelf life 😛
    Thank you

  5. Can I use isomalt oligosaccharides syrup for glucose syrup?

  6. Where are the recipes for the third truffle video? Plz can u do one?

    • Hello Hi, Are you wanting the Hazelnut Truffle. That recipe is about a third of way down the post.

  7. Rating: 5

    I made the raspberry truffle filling but but as I was cooling it is went really hard and practically rock solid and not how it was at all in the video. I tried twice and both times it was inedible

    • Hi Kyla, The raspberry mix has got too hot and overcooked. if you followed the recipe and took it off the heat as soon as it reached 110c, then check the accuracy of your candy thermometer by placing it in a cup of boiling water. It should read around 100C. If the thermometer is accurate then your method has caused the syrup to overheat and candy.

    • It’s also helpful to fill a sink with 10cm cold water, to cool pan and stop sugar syrup mixture from going above required temp. I use this to stop caramel and other candy from breaching temperature and spoiling efforts. Keep things clean and organised don’t do any of this with a house full. Unless you have Stop sign, so no one disturbs you. Lay out tools, grease pans containers, weigh and measure all ingredients, plus any prep.

  8. Rating: 5

    You inspired me to make chocolates. For my kids they just love. I am thinking to start homemade chocolate business as my whole family and friends just enjoy it. If you give me permission I will use with little more improved version.please reply madam. Thank u and happy holidays

    • Hi brunda, All the best with your chocolate business.

  9. Hi Ann,

    Thank you so much for the recipes. Could you please tell a substitute for glucose syrup since I am not able to find it. I am in Canada and only thing I could see on shelf is corn syrup.

    Also can I make all of these different truffles and keep them out of refrigerator for a day (want to make them and take them to New Jersey, almost 9 hrs drive).



    • Im from canada too. Check on you can find glucose from wilton. Ships fast and works freat in the recipe!

    • Glucose Syrup is just corn syrup 🙂

    • Hi Neha, Corn syrup is the same and will work well, though light corn syrup is best just from a colour perspective. I would keep them in an airtight container perhaps stored in a cooler with some ice bricks to keep the temp down.

    • Ladies you can find glucose at any local bulk barn or at your local walmart in their cake decorating aisle. Also you may find a few health food stores that are carrying glucose as well. It’s not just used in chocolate making but in a number of other things as well. Hope this helps you find it without the need of ordering and having to wait for it to arrive.

  10. Dear Ann,
    I liked your recipes so much, but I have faced a problem with the coconut truffle as well as praline truffle, I have followed your instruction step by step, but I don’t know why the mixture is so sticky and hard to be shaped in addition to the praline truffle once I mixed the ganache with the chocolate the mixture stays liquid I mean doesn’t look firm as I saw in your video.
    your prompt reply is highly appreciated.

    B. Janet

    • Hi Janet, Firstly ganache doesn’t look firm till it is chilled. The other fillings if sticky suggest that the filling hasn’t been cooked properly. It is hard to be more specific without further info.

  11. For the ‘strawberry truffles receipe’
    can I use cold-fill strawberry instead?
    If so, how does the receipe/ingredient/ procedure change?

    • Hi Lois, we don’t have cold-fill strawberry here. is it a pre-made mix?

  12. Do you think i could make these truffles a month in advance and freeze them.. to distribute at christmas? is there a way to store them for long periods of time?

    • Hi Caroline, Truffles will usually last well (2-3 weeks) if stored in a cool dark place in an airtight container -except for those containing fresh fruit. Those truffles will need to be consmed withina cople of days. Freezing is not recommended.

  13. Can I use blueberry/strawberry jam instead of the strawberries with the chocolate?

    • Hi Trixie, you could replace the fruit with jam but it would be intensely sweet.

  14. When you have glucose syrup in the ingredients list, would corn syrup work? Or is it it’s own thing?

    • Hi Danielle, You can usually replace glucose syrup with light corn syrup as they have a similar molecular structure.

  15. Rating: 4.5

    Hi! I liked your truffles so much. just one question how long can be kept the truffles out of the fridge? Because I am ussually so busy and I´d like to make a lot for a long time.
    Ps: Sorry if me english is not so good 🙂

    • Hi Yeye, if truffles are kept in an airtight container in a cool place, they will usually last for up to 2 weeks.

  16. Hi, I want to make the strawberry trufflrs, they look amazing. What is the shelf-life of the fruit ganache?

  17. Hi Ann! I was just wondering about the raspberry recipe- is the recipe and amount of raspberry the same if you use fresh raspberries?
    Thank you for these recipes- they are so clear and delicious!!

    • Hi May, yes use the same quantity.

  18. Hi, can I make coconut truffles with out glucose syrup, I couldn’t find it in any of the stores near to me and I rally want to try coconut truffles.

  19. Hi Ann!
    Can I double the recipes..? I really love your site, its Easy for beginners to follow your videos!

    • Hi Tina, You can double the quantities.

  20. What is the shelf life of the orange truffles? Thanks.

    • Hi Blaka, Ann suggests a shelf life of about 2 weeks!

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