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. Hi, when you fill your molds with tempered chocolate, do you need to reheat your chocolate when you fill them again?

    • No. The correct process is tempering chocolate, making the shells, filling those once they’re set, covering them and cooling until they’re fully set so you can remove them.
      If you have chocolate molds (the ones that are transparent and very, very hard) then the last step is freezing until they look completely opaque when looking from the downside, that means they’re loose and will come right out when you hit the mold against a surface.

  2. Hey I was just wondering if there’s anything I could use instead of the glucose syrup in your raspberry truffles recipe …I can find it but I don’t want to have to buy 500g of something I’ll only need once!

    Thanks in advance, love your videos and recipes

    • Honey should work just fine, although the flavor will be slightly changed.

  3. hi, i am been a huge fan since the despicable me 2 3D cake and i really love your videos. I hope to try it soon! by the way for the banana truffles, do we use lemon or orange juice? because your video, you say orange juice.

  4. i really loved it !
    love it and have been following your site since 6 years
    have a request for you +How To Cook That if you could make honey filled chocolates
    i had them once as a kid in a 5 star hotel and since then crave them
    cant find it any where in my country now and want to make them at home (have tried making them in the way you mentioned above at home but it breaks all d time and i don’t know how!)
    also can you make some egg free cakes? (i am allergic to eggs + my mom is vegetarian) please…..
    i love all your chocolate videos

  5. Hi Ann! I’m going to make some easy-mode truffles for my friend for Secret Santa tomorrow 🙂 I will make Nutella and Oreo because they sounded pretty easy since they are my first truffles, and I’m going to cover some in candy melts and some in almond bark. Hope it turns out yummy, I know it will!

  6. Anne I want to wish you and your loved ones all the Health and Happiness in the world !
    Great job with the truffles !!!
    Happy Holidays !

  7. I love all these recipes! I’ll never start that diet! Would love to see a violet or rose truffle. Going to make some of them for a girls day!

  8. I loved all three of the chocolate truffles videos!!!
    i have a question about tempering chocolate. I’ve tried the microwave method, but it doesn’t turn out as it should, glossy and setting at room temperature. Have you any ideas as to what I’m doing wrong? I have usually melt it in a be marie and then work it with a spatula over a cool surface until it reaches room temperature for it to work.

  9. Thank you for your videos!! Simply amazing! I have a question. How long can I store these after I make them? Are they good at room temp? I’m making these for Christmas gifts and what to start making them now (Carmal and the chocolate ganache). Please help on this… Thank you and such sweet little boys!!

    • In the video she said how long they’ll last and if they need refrigerated or not 🙂

  10. Hello Ann, can I have the marshmallow truffles recipe please? I really need it!

  11. Thank you so much for the cool choclate truffles recepies. I tried the Oreo and the cheese cake truffles and the both turned out so good. Keep up the good work

  12. Youre amazing. iwill try that soon:) keep it up cheffy!

    • Is there a recipe on how to roast the pumpkin? Thank you!



  15. I tried the Oreo truffles…. They tasted so good and worked really well. As the quantity wasn’t there for how much chocolate to use for dipping I only had enough to coat half the amount of truffles I made, so it would’ve been helpful if you did out the quantity. But others wise they were great and would be perfect gifts for Christmas.
    Thanks for such cool and original ideas

  16. Wasabi sounds so interesting. Well, all the truffles sound wonderful but that really takes my fancy.

  17. hi ann,i know your gonna be busy during the holidays with your family,i know i have 4 kids their all boys but one.I left this under your comments on a video,i was wondering maybe after the holidays if you could do a step by step video on making buttercream or white icing roses i just cant get them right.I would love it if you could.may you and your family have a very blessed thanksgiving,i know i will be busy also this holiday my b-day lands on thanksgiving this year i usually make my own b-day cake and the kids eat it for me-they love it. I love to bake but cant eat sugar so my kids do it for me,i will be a little sore the next day because of health reasons-but its all worth it.Thankyou for the inspiration you share with us through your videos i have made things i never would of even attempted to before,but after watching your videos i get this great feeling to go try & i have and succeeded thankyou so much for sharing your knowledge and experiences with us I feel like you have become a helpful friend,GOD BLESS YOU AND YOUR FAMILY.

  18. Hi Ann, It is any possibility to store chocolates for longer? Last time when I did chocolates (but unfortunatelly I didn’t use temporaded chocolate),I kept the chocolates to the freezer and it worked well. I’m just wonder how it could be in this case.
    Thank You for inspiring me,thanks for the videos 🙂

    • The best way to keep truffles, that I’ve found so far, is a bit of a process. First, leave them in the fridge for a day, this lets them settle, then put them in an air tight container. I use ziplock baggies, and suck the air out with a straw. Be careful not to crush the truffles though! As a safety measure, I always put them in a second baggie, with the end in the opposite direction, suck out the air again, then wrap them in saran wrap. This keeps out any moisture, which is what causes them to go bad. I don’t like keeping them more than 3 weeks max, I tend to stick to 2 weeks. Take them out of the freezer 2 days before you want to serve them. Put them in the fridge the first day, then room temp the next day. This gets them thawed without ruining the chocolate. Hope that helps!

  19. Hey there. Beautiful work as always. I’m having trouble understanding what a description is and EXACTLY where to find it. I am looking for your one on how to temper chocolate. Thanks

  20. These look beautiful Ann! I requested Pumpkin Spice and I am so happy it made it to the list! (I’m sure it’s not a big deal because other people have requested too but anyhow!)
    I will have to come back later to check out the video and see which ones I should consider doing for this season. 🙂 Thanks for this Ann!

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