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. Dear Ann,
    I was wondering if you help me. I’ve watched all your chocolate truffles videos, but I’ve been searching for how to make cream filling centers for chocolates. I really like that gooey consistency of a Cadbury Cream Egg, but the recipes on the internet say to use icing sugar and it doesn’t really dissolve properly and the cream filling is very gritty tasting. I would like to basically take one recipe and be able to divide it up and add different flavour essences to it (coffee, orange etc.) like the cream centers in Pot of Gold chocolates. I’m not sure if you are familiar with the chocolates I’ve mentioned here (I live in Canada) but I hope I’ve been able to describe the consistency I’m looking for. Thank you for all your amazing videos!

  2. I am going to be making the raspberry filling, but using strawberry instead. Can I make it a day or so ahead of time or does it need to be used the same day? Thanks so much!

    • Yes, you can make it prior.

  3. Hello Ann, I am Nagita here
    Can I use Beetroot Powder in the Coconut Truffles ??
    If I stir the Beetroot Powder into the cream then pour it into the Glucose Mixture, is it possible for the flavors to infuse or it is not a right opinion!!

    • H Nagita, I am sure the cream would infuse with the flavor and color from the Beetroot powder. I am not sure that would go particularly well with the coconut. They are both strong flavors. You would need to experiment to see if you are happy with the result.

  4. Hi, Ann,
    I love your channel!
    In at least one of the truffle videos, you mention that you have a list or link to some of the molds that you used. I looked around quite a bit, but can’t find this info. Thanks. And keep up the good work!

    • Hi Michael. Some of these posts were published quite a while ago and the suppliers no longer stock that product. Ann collects interesting molds and texture mats wherever she can find them. You should find a good range at any good baking/cake decorating store. You can also pick them up easily online.

  5. Rating: 5

    Made your coconut chocolate truffles ?
    They were delicious!

    • Oh gosh, this photot makes me want a truffle right now.

  6. Hey Ann! I was wondering if I can half the coconut truffle recipe. I don’t need 50 truffles!

    • Hi Jashan, Yes you can.

  7. Rating: 5

    Ann, your recipes are amazing and i super love everything you do! i’m practicing my candy making and i was wondering if you’d do a video on things like candied orange peel, caramels, the stages of your sugar (soft ball, firm ball etc) equipment and the differences between candy thermometers, maybe even chocolate covered cherries, making merichino cherries or hard candy drops, gumdrops or anything else Candy you think might be fun?

  8. Ann, I am 70. When I was 12, living in Army housing, my mother had an out-of-State friend who always brought us beautiful & delicious truffles from the candy company she worked for. They were dark chocolate in the center, much like ganache, and they were encased in beautiful pastel scallop shells which were made of tinted white chocolate. This has remained my favorite candy memory for all these years. However, I have never been able to buy truffles like this (dark inside, white outside) and the only recipe I’ve ever found which is remotely similar is made with Oreo cookies which I do not care for. Do you have a recipe such as I’ve described? Thank you!

    • Hi Brenda, There is a similar chocolate available in Australia made by Guylian which is meant to be a Belgian style chocolate. The centers are usually milk or dark chocolate ganache. You can make something similar to that using a truffle recipe with a chocolate ganache filling. Ann has quite a few different recipe variations which you can find here for inspiration: . As mentioned in another comment, you can make a firm chocolate ganache to your taste and dip it in the chocolate of your choice. The links above will include a variety of recipes based on a ganache. Some people like it firmer, others softer. You will need to experiment a little till it matches your preferences. Here is a recipe for chocolate ganache: . It will set as firm as butter in the fridge, so can easily be cut or scooped to the desired size before dipping.

  9. Hello Ann,
    i have a question/suggestion? Whatever… 🙂
    Have you tried to make chocolates filled with liqueur? In Italy there is Ferrero (you know nutella?) and they make a wonderful chocolate called “mon cherie”. Have you ever tried it? I don’t drink but i could get drunk eating them. 🙂 There’s a cherry inside with the liqueur, and because of the liquid i don’t know how to make it. Do you?. Anyway, if you haven’t tried please do. Yhanks for your great videos, keep up the great work. <3

  10. Hi can i just blend up toasted hazelnut and add to chocolate ganache instead of adding the sugar syrup?

    • Hi Wynn Koo, toasted hazelnut is not a suitable replacement for sugar syrup. It would however be a yummy addition.

  11. Hi Ann
    How long can I store this truffles?

    • Hi Valeriya, It all depends on the fillings used. The truffle will last as long as the filling is likely to keep fresh, so for fresh fruit it will only be a couple of days. Generally most fillings will last at least 2 -3 weeks if properly stored.

  12. Hi Ann

    Is there any ways how I can substitute glucose syrup? I can’t get it in the country I live, and there is no corn syrup either.

    • Hi Valeriya, There is no simple replacement but you may be able to find it under a different name such as confectioners syrup or similar. Glucose syrup was first made in Russia, so it is likely to have some kind of supply or you could check if it is orderable online.

      • You can make your own in sort of a roundabout way. Glucose syrup is an inverted sugar. So you’d make a simple syrup and bring it to about 112’C and add a little bit of cream of tartar or some lemon juice. This breaks down the sugar from a disaccharide into two monosaccharides basically making the same product.

        The point of the glucose syrup in a recipe is to add stability, shine, and not too much sweetness. With this method, you are gaining the first two goals, but not the third. It helps the sugar to not crystalize.

        I’ve done this method a few times and it has worked for me.

  13. Rating: 5

    hi Ann
    thanks for the lovely orange truffle recipe, i made it in one of the competitions i entered last week and won a silver medal for it

    thanks once again

  14. Can you post a recipe on how to make lioqur choclates? the really runny ones? without having to use the corn starch like every one else on the net suggest?

  15. Hi. I make chocolate truffles myself and one hint I was given was to eliminate cream altogether and substitute for unsalted butter. Particularly when working with white Chocolate.
    I work on a ratio of 1:10 with white chocolate. For every ten grams of chocolate, I use only 1 gram of butter. The mixture is far less oily.

  16. But where I live in New Zealand we don’t have glucose or light corn syrup here.
    What will happen If I just leave it out????

    • Hi Dana, You really do need it for candy work. If you leave it out the results will vary depending on the recipe but in most cases the truffle filling will lose it’s crunch or firm nature. It may not be ‘set’ or hold it’s shape. Golden syrup or honey are not suitable replacements. They do have corn syrupreadily available in parts of NZ. It is stocked by woolworths and New World. It is is also manufactured by Hansells who you could contact for further information. You may find it referred to as liquid glucose, glucose syrup or light corn syrup. If you can’t find it in the supermarket, try health stores or a pharmacy as well. If all else fails you can get it online.

  17. Hi since we are using fresh fruits, how long will these truffles survive?

    • Hi Sneha, they will keep as long as the fruit would normally. The fresher the fruit the longer they will last. Best eaten within a couple of days.

  18. Hii
    I wanted to know that whether we can replace with white chocolate with the milk chocolate in the filling strawberry truffle. Please tell me.

    • Yes you can!

  19. Hi Ann,
    I want to make the raspberry truffles do I have to use tempered chocolate and the glucose syrup?
    Can I just leave the glucose syrup out? Do I have to use tempered chocolate

    • Hi Dana, Yes you will need glucose syrup (or light corn syrup). Tempered chocolate will stay firm and crisp at room temperature, so it gives the best results.

  20. Hi Ann,
    I want to make the coconut truffles, what can I use instead of the coconut milk?
    Can I use normal milk or considered milk?
    Thank you

    • Hi Ann, You could replace the coconut milk with an extra 1/2 cup of cream but you would need to simmer it with extra coconut to absorb some coconut flavour and then strain the coconut out. Discard the used coconut – you can’t use it instead of the dessicated coconut. Let the flavoured cream cool and then add it in the recipe.

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