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. Ppppllleease if you can, please just put your truffles recipe in one page because I don’t like (in my opinion) to hop to another page all the time without even getting an overview of the page so when I’m scanning your truffles recipes I don’t know what to bake when I have to skip page to page. BTW I’M A BIG FAN I LOVE YOUR WORK <3

  2. Hi, what’s the oven temperature you use for the pumpkin? I’m looking at the video and the recipe, you mentioned 40 mins in the oven but not the temperature. thanks

    • Hi Lizette, If Ann doesn’t specify then it is always a moderate oven roughly 160C.

  3. Hi How to cook that

    I love all of these recipes on the truffle series and would like to know what the fridge life is on the truffles as I would like to prep them for Christmas gifts. Do I go according to the cream expiry date? I have realized that most truffles are 1-2 weeks, would it be a safe middle ground to plan 1 and a half weeks for most of the truffles unless otherwise stated? The reason I am not naming the truffles is because I need a general gauge for a variety as the types would vary and all need to be made at once, also I do tend to change my mind a lot and would not want to bother you with the same question once again in a week or two.

    • Hi Arne, Generally up to 2 weeks is a good guideline. Any truffles containing fresh ingredients will have a use by date dependent on that ingredient. So if using fresh fruit, you really only have the couple of days that fruit will stay fresh. With truffles using chocolate and dry ingredients with a good shelf life, then truffles will usually 4- 6 weeks…. if they aren’t eaten first!

      • Thank you very much, I have found this extremely helpful. Have a great day 🙂

  4. Dear Ms.Reardon

    I am parastoo

    I am working in a chocolate factory in Iran.
    And I want to like the film I correct chocolate ropes.

    According to video posted, I did,
    But when I collected the rope from the marble, Compound tightened and crushed.

    But do not know how to make it.

    Given that our products based on cocoa butter substitute oil (CBS).

    So i work with Compound.
    I’m asking you for help

    Parastoo Behabadi

    • Hi Parastoo. I am unsure which type of truffle you are referring to. In most cases Ann sets her choclocate in a plastic or silicon mold or on an acetate sheet. You mention using marble. Perhaps try pipping or placing your chcolates on acetate or a mold that is easier to peel off the chocolate when set.

  5. hye Ann .. I’m ammar..
    ann , what is the cream you use oftenly? what is the other ingredient i could use to instead of it .. ??

    • Hi Ammar, Ann has a whole page dedicated to cream as it comes in different forms around the world. She usually uses what we call pure cream which is cream with a 30percent fat content or higher and without other additives. Check out the page here: . Look at what is available in your area that is similar.

  6. Dear Ann,

    I really love to see how you are making the chocolate… its simple.and easy… I really wanna try to make the chocolate truffel and ganache… if i can make it and test yummy i am planing to sell it.. my question is once the chocolate truffels is set with the ganache inside… how long it will last or how long it will expired? Does it always to keep in frige or room tempere also ok?

    Thank you very much Ann… hope to hear from you soon…

    • Hi Linda, You can keep chocolates in a cool dark place. If they contain fresh fruit they will only last a couple of days or as long as the fruit will last. Truffles containing fresh ingredients like cream should be consumed within a week. If the fillings are sugar or biscuit based they should last a few weeks if you cab resist eating them for that long.

  7. I dont understand what are the quantities? Like if i want to temper it in micro then how much chocolate to melt in micro and how much to leave for it to add in to cool it down?? 2/3rd to 1/3rd?

  8. Hi there. I’m trying to use Custard Creams and Bourbons instead of Oreos. I can get about six out before the biscuit/cream/chocolate mix begins to dry out meaning I’m unable to roll them. They just begin to crack. Did you find that when you did the Oreo truffles that you had to do it quickly?

    • Hi James, it sounds like those biscuits might be a little drier than the oreos. You could try adding a little more cream to you mix.

  9. Hi Ann,

    I love your channel and all that you do. I don’t subscribe quickly, but you are worth it! I was wondering, in the video at the very start when we see all the truffles there are truffles cover in chocolate with swirls of chocolate on the top, but you don’t make these in the video. Why is that?


  10. 50 millilitres (1.69 fluid ounces) or 3 Tbsp plus 1 tsp cream

    Whats the 50 millilitres made up off? Or what’s the 3 tbsp? Sorry bit confused

    • Hi Matt, its 50mls of cream or if you prefer the spoon measurement it is 3 tablespoons plus 1 teaspoon.

  11. Hi may I know the brand of chocolate you use? 😛

  12. Love this site! I am wanting to make truffles that have a longer shelf life. What do I need to change so that they last for 2 or more months, such as what is available for purchase? Thank you for your incredibly creative ideas.

    • Hi Wanda, Any truffle that contains fruit or dairy will have a limited shelf life. If the filling is something with a long shelf life then the truffles will last longer. For example honeycomb chips in the filling.

  13. I haven’t really worked with chocolate before and I was wondering if there were any brands you could recommend

  14. I’ve worked hard to keep my chocolate in temper but it’s just too thick. It won’t pour out of molds and it won’t coat truffles, like the cheesecake truffles. It just clumps up on top and weighs the filling down. Of course if I heat it more it goes out of temper. Any suggestions?

    • Hi Sandy, For that chocolate, you may need to use a different tempering method. The freeze dried cocoa butter method usually works better in this case. if you used that method then it is likely that the % of cocoa butter in the chocolate is too low and you may need to change brands.

  15. Love your channel!

    Today I did a test trial of your style Oreo truffles with a little twist of my own for Valentine’s Day. When making the oreo cookie crumb ganache, I used orange intense dark chocolate instead of milk chocolate. I coated the oreo truffles in white chocolate and topped them off with oreo cookie crumbs. My family really enjoyed them and I just want to thank you for your videos!

    • Hi Sakura, That sounds really yummy!

  16. Hi Ann!
    I was wathing your vidoes and i was wondering if i could use chocolate chips inside the filling with the cream, or does it have to be baking chocolate?

  17. Dear Ann, LOVE your channel. I have been experimenting with making your truffles dairy free. I had great success using coconut cream instead of whipping cream. I did thin the cream a bit with a touch of coconut oil, but they came out yum and the coconut was too subtle to disrupt the flavors I infused it with.

    • Great idea lisa beltz jessel.

  18. Dear Ann,

    what can I use best as an air-tight tray/box to store my chocolate truffles? Can I use a box made out of metal (cookie box)? Or is another material better? How about cookie bags made out of plastic? What’s the maximum storage time for chocolate truffles with ganache inside, or for example caramel sauce, and do they last longer when stored in different ways ?

    • Hi Loan, any truffle, containing fresh fruit, should be stored in the fridge and used within a couple of days. Otherwise store truffles in an a sealed (airtight) container and preferably away from heat or direct sunlight. Use within a week or so.

  19. Temperature in the middle east tends to be hot & humid, what do you reckon is the shelf life for these homemade truffles and chocolates in such weather conditions?

    • As with any chocolate, truffles should be kept cool and in an airtight container out of direct light. The shelf life for these truffles would be about a week or two if kept in good conditions. f the truffles contain fresh fruit, then use within a couple of days.

  20. Hi….great to see all the creations… just a quick question… Whats the life of these fillings??

    Does water, sugar and glucose syrup, increases the shelf life? if so, how much? If not, how can i increase the shelf life of these fillings

    • Hi Nidhi, we recommend consuming the truffles with cooked fillings within 2 weeks. Anything involving fresh fruit should be used within a couple of days.

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