Ann Reardon

10 More Chocolates Truffle Recipes

best chocolate truffles recipe how to cook that

 Chocolate truffles are a wonderful gift but to purchase handmade chocolates can be rather pricey.  Now you can make your own and have the amazing taste of hand made fresh chocolates.

For all truffles if you are using real chocolate, containing cocoa butter, you will need to temper when using it to coat. No tempering needed when using it in fillings.  Tempering makes it set firmly at room temperature. There is a video explaining tempering for you. If you are using compound chocolate, containing vegetable fat, it does not need tempering but will not taste quite as good.


Cookies And Cream Truffles Recipe

cookies and cream truffles reardon

hemisphere mold
white, dark and milk chocolate
gold luster dust
red cocoa butter

For the filling:
150g (5.29 ounces) white chocolate
60g (2.12 ounces) or 1/4 cup (35% fat) cream
5g (0.18 ounces) or 1 tsp vanilla
cookie crumbs baked until crisp.


Chocolate covered Honeycomb

seafoam chocoalte
silicone lego man mold
milk chocolate
honeycomb – see this previous post for the honey comb recipe video This will make a whole bowl of honey comb, for these little chocolates I only used the crumbs so you will have plenty of left over honey comb chunks.

Smores Truffles


one quantity of the sugar cookies recipe
white chocolate and oil based food colouring
milk or dark chocolate


Oreo Truffles

oreo truffles recipe how to cook that
truffle centre: oreo filling, I biscuit worth of filling for each truffle.

Surrounds: (If you use 1/2 Tbsp per truffle makes enough for 14)
12 oreos filling removed
120g (4.23 ounces) chocolate
50 millilitres (1.69 fluid ounces) or 3 Tbsp plus 1 tsp cream

Dark chocolate for dipping.


Chocolate Coated Nougat
nougat how to cook that

nougat using the video recipe on this previous post.
chocolate for dipping
texture mat (optional)
luster dust


Banana Truffles Recipe

banana truffles recipe
160g (5.64 ounces)  or 1/2 cup plus 1 Tbsp banana puree (approx 2 medium bananas)
10g (0.35 ounces) or 2 tsp lemon juice
50g (1.76 ounces) or 1/4 cup butter
85g (3 ounces) milk chocolate

Milk chocolate for coating.


Pumpkin Spice Truffles Recipe

pumkin truffles recipe how to cook that

heart mold

160g (5.64 ounces) roast pumpkin
50g (1.76 ounces) or 1/4 cup butter
10g (0.35 ounces) or 2 tsp (35% fat) cream
85g (3 ounces) white chocolate
1/2 tsp Pumpkin Spice made from: 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp all spice

White chocolate for coating


Cheesecake Truffles Recipe


Base: makes 42 x 3 cm (1.18 inches) circles
Biscuit crumbs:
130g (4.59 ounces) or 1/2 cup plus 1 Tbsp and 2 tsp butter or margarine
175g (6.17 ounces) or 3/4 cup plus 1 Tbsp caster (superfine) sugar
1 whole or 50g (1.76 ounces) egg
1 1/3 or 215g (7.58 ounces) all purpose or plain flour
2/3 cup or 80g (2.82 ounces) unsweetened cocoa powder
Cream the butter and sugar, add the egg and mix then add dry ingredients
and stir until combined. Roll out on non-stick paper.
Bakes for 10 minutes at 180C (356 degrees Fahrenheit).
Crumble and mixed with 200g (7.05 ounces) or 1 cup melted butter

Baked Cheesecake Filling (enough for 65 truffles)
360g (12.7 ounces) or 1 1/3 cup plus 1 Tbsp and 1 tsp cream cheese
pinch of salt
1/3 cup plus 1 Tbsp or 86g (3.03 ounces) sugar
4 tsp or 12g (0.42 ounces) plain flour
1 whole or 50g (1.76 ounces) egg
1/2 or 9g (0.32 ounces) yolk
1/2 tsp vanilla
2 1/2 tsp or 12millilitres (0.41 fluid ounces) (35% fat) cream
Bake at 162C (323.6 degrees Fahrenheit) in a water bath for approx 30 minutes

milk chocolate for coating

white chocolate for pattern


Wasabi Chocolates

wasabi chocolates recipe how to cook that


dark chocolate for coating
chocolate transfer sheet
green cocoa butter


Liquor Truffles

liquor truffles how to cook that

65g (2.29 ounces) or 1/4 cup plus 1 tsp (35% fat) cream
17g (0.6 ounces) or 1 Tbsp plus 1 tsp butter
160g (5.64 ounces) chocolate
28g (0.99 ounces) or 1 Tbsp plus 2 tsp rum or liquor of your choice

chocolate transfer sheet (optional)
Dark chocolate for molds
chocolate truffles video recipe

by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

163 Comments View Comments

  1. Rating: 5

    Hi Ann!
    I was wondering how you would do the oreo recipe if you have a mold? Also I love your videos!

  2. Rating: 5

    Hi Ann,

    I have loved watching your chocolate truffle videos, they are really inspiring. So much so I am going to try and make the nutella, caramel, orange and raspberry truffles.
    I just wanted to ask do you ever use cacao paste/liquor drops to make chocolate? I have just bought some cacao unsweetened drops, so i can add a sweetner of my choice. But i cannot find any videos or blogs of how to use cacao drops.
    I know that cacao drops are made from cacao nibs. And there are lots of utube videos and blogs regarding cacao nibs and cacao powder but none on how to use cacao paste drops..
    Have you ever used the drops? And if so would you be able to do a video or article on how to use them.
    Warmest regards
    Cherrie (from the uk)

  3. Rating: 5

    Thank you for your awesome and informational videos, I’m learning so much. I’m about to try making truffles for the first time for my family and friends for Valentine’s! So far the test ones turned out great so I am very optimistic! I may have chosen too many flavors and may come to regret that, but that’s fine. Also I had a question, I live in an extremely hot and dry climate for about 3/4 of the year so I was wondering, is there a way to make compound/fake chocolate taste better, or to mix real and fake chocolate to get candies that will taste better than compound or candy melts, but will hold up in hotter weather? I don’t like compound chocolate much but if I use real chocolate I’ll have to keep it in the freezer and I have trouble eating cold candy so it’s not as fun.

  4. Rating: 5

    Hey, can you just describe me the difference between a compound and a chocolate. And which one is best to make chocolate. As when I made chocolates from compound it had a very sweet taste, which wasn’t liked by anyone. So what should I do

    • she has SO many videos explaining this. compound chocolate has vegetable fat, normal chocolate has coco butter. You need to temper real chocolate, you dont with compound.

    • Compound chocolate is made with vegetable oil, whereas real chocolate is made with cocoa butter instead.

      • sorry, that image was accidental

  5. Rating: 4

    hi! i was wondering could i use my own cheesecake recipe for the cheesecake truffles?

  6. Rating: 5

    Hi Ann, could you make L&P flavored truffles?

  7. Rating: 5

    These sound delicious! I wanted to ask you a question though, I’m trying to figure out how to make a soft toffee like a Mackintosh’s Golden Cup for my mums birthday. It was her favourite sweet as a child. My question is how to make the toffee liquid like in the photo?

    • I’ve never heard of that before. But I’ve found a wrapper with ingredients listed
      The filling has sweetened condensed milk, skim milk, oil, sugar, butter, salt, flavours and invert syrup (which is just sugar water and a little acid like cream of tartar, you could swap this for glucose syrup).
      If I was experimenting I’d boil sugar, water and glucose syrup (wash down sides of pan) keep boiling until it goes golden, add butter and sweetened condensed milk. Boil again – put a spoonful into a glass of water to see how set it will be when cold. The hotter you heat it the thicker and harder it will be when cold. Add salt and plunge base of pan into cold water to make sure it doesn’t keep heating (that will make it thicker).
      I’ve never tasted it before so not sure what the “flavours” they added were.
      Hope that helps ?

  8. Hi Ann, do you use real white chocolate or fake white chocolate to make that nice shiny heart truffle?

  9. Hi, just want to ask is it necessary to add butter to the chocolate(for the shells) or are there any ratios of cream and chocolate for the chocolate shells?

  10. Hello I made your Oreo truffles but I found after I rolled the first 3 balls the biscuit mixture was becoming very crumbly/dry and impossible to roll into a ball around the filling how do i keep it moist?

    • Hi Khaula, It is possible that you overheated the chocolate. If that is the case then you will need to start again. Alternatively you may need to add a little more chocolate and cream to your oreo crumb.

  11. I love watching your YouTube videos. I am going to attempt to make some of your truffles.

  12. Hi, Ann
    I want to ask you if i can use full-fat milk instead of whipping cream (in the liquor truffles). I haven’t made chocolate before because i think i will ruin the chocolate if i change the ingredient.
    Thank you.

    • Hi Cuy, you will need to use the cream instead of milk for best results.

  13. Hi Ann! Love your videos! How long do you think the cheesecake truffle last in the fridge?


    • Hi Kim, As it is baked I think they should last up to a week.

  14. Hi Ann,
    I was just looking at you cheesecake truffle recipe and it says to use half a yolk. How exactly do you get half an egg yolk? By the way, I love your videos and have been watching you since I was five but back then my mom wouldn’t let me bake but now she does and that is why I am commenting after such a long time. I love you and your videos so much and I have watched every single video on your channel. Please continue doing what you do because it brights my day.

    • Hi Neha, Usually you would seperate one egg into white and yolk. Give the seperated yolk a quick whisk and even in texture. Use half of that for this recipe or make a double lot and use the whole thing.

      • Thank you so much!!

  15. How many truffles does it make?

    • Hi Ivy, it does depend on how big you make them, but you should get 20-30 nice serves.

      • Is this really Ann or is this somebody that helps her reply? I’m not asking to be mean and I won’t be rude if this isn’t Ann, but I just wanted to know if I was really talking to Ann because if I am I would freak out!! I am such a huge fan!!

        • Hi Jillian, I am not Ann, but I work with her and help her reply to all the queries. I am really privileged to be part of the How to Cook that team.

          • Ooooh who are you then??????

  16. Hi. For your banana truffle, you say in the video you’re using orange juice. In your ingredients it says lemon. I presume orange should be used as it’d be to strong with lemon


    • Hi Sean, You can use either. I personally find that the lemon works better and I don’t think it spoils the taste.

  17. Hi Ann!
    I’m planning to make truffles to box up as Christmas gifts this year. I have a friend who’s half Jewish and I wanted to make a truffle that fit with Hanukkah tradition for her. I already have Hanukkah themed transfer sheets but do you have any suggestions for how one would go about making a jelly/jam doughnut truffle or maybe a rugalache truffle?

  18. Thank you for your site! I’ve made the raspberry truffle and love it. My question is how long can I keep these before they are no longer good? We are looking to make some for a shower so we’d like to make them as much in advance as possible. What’s the best way to store them.

    • Hi Debbie, The rasberry truffles should keep quite well in an airtight container kept in a cool place out of direct light. I think you could make them up to a week ahead.

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