Ann Reardon

Chocolate Truffles Recipe

chocolate truffles recipe how to cook that

Is there a better gift than home made chocolate truffles? They cost you an arm and a leg at the chocolatiers and yet you can make them yourself for a fraction of the cost.

You will need your chosen truffle fillings (recipes below and demonstrated in the video) plus tempered chocolate for dipping the truffles.  If your chocolate is not in temper your truffles will be soft and will melt at room temperature.  Please 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 cubes), with 90g (3.17 ounces) of chocolate left over (you need the extra so you have enough to dip the truffles).

If you make all of the fillings below you will make 71 truffles and will need 835g (29.45 ounces) of tempered chocolate for covering them.



Truffle Fillings Recipe Quantities:


Ginger Chocolate Truffle Recipe
ginger chocolate truffle recipe how to cook that
Makes 12 squares of ganache filling in the size shown
3 Tbsp or 45 millilitres (1.52 fluid ounces (44.95 millilitres)) cream
6 thin slices of peeled fresh ginger
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

Chocolate transfer sheet for decorating


Chocolate Mint Truffle Recipe
Makes 7 truffles in the size shown

3 Tbsp or 45millilitres (1.52 fluid ounces (44.95 millilitres)) cream
4 fresh mint leaves
100g (3.53 ounces) chocolate (milk, dark or white)

unsweetened cocoa powder for rolling


Chilli and Sea Salt Truffle Recipe
chilli chocolate truffle recipe reardon
Makes 12 squares of ganache filling in the size shown

3 Tbsp or 45millilitres (1.52 fluid ounces (44.95 millilitres)) cream
1 tsp crushed chilli
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

pinch sea salt flakes for decorating


Popping Sugar Truffle Recipe

chocolate truffle recipe how to cook that
Makes 12 squares of ganache filling in the size shown

3 Tbsp or 45mL (1.52 fluid ounces) cream
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details


Coffee Truffle Recipe

coffee chocolate truffles how to cook that
Makes enough filling to pipe into 16 truffles in the size shown

3 Tbsp or 45ML cream
1/4 tsp instant coffee granules
100g (3.53 ounces) chocolate (milk, dark or white)
chocolate mold

tempered chocolate for covering, see top of post for details


Pistachio Chocolate Truffles

pistachio chocolate truffles
Makes 12 squares of ganache filling in the size shown

3 Tbsp or 45millilitres (1.52 fluid ounces (44.95 millilitres)) cream
1 Tbsp pistachio nuts
100g (3.53 ounces) chocolate (milk, dark or white)
optional – extra 15 pistachio nuts lightly roasted and cooled to put on top of the ganache squares before dipping

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

cocoa nibs for decorating

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.

89 Comments View Comments

  1. Rating: 5

    Hey Ann!
    Thank you so much! I used this recipe and then got a bit creative, I made heath bar, mint, milk chocolate, coffee, peanut butter and caramel, I got some cute molds and luster dust, and they turned out great! Were they perfect, no, but they are delicious and beautiful! I used the technique of melting the chocolate just until it’s melted so the cocoa butter doesn’t melt because I really didn’t have another way! I went so well, my mom is going to love these!

  2. Rating: 5

    HI Ann,
    I have been watching your videos for ages and want to try these Chocolate Truffles but cannot find powdered cocoa butter, would fresh cocoa butter be ok to temper chocolate?

  3. […] then spoon some chocolate on top, and freeze it again — for a video on how to do it, check this post at How To Cook That), but the fudge is super easy! I’ve found recipes all over the place, and […]

  4. Rating: 5

    Hi Ann,
    I love your work! I am kind of new to the channel so sorry if you have answered these questions before. But I live in the US and I was wondering if heavy whipping cream (about 35-38% fat) would work for the gnash? I am having a really hard time finding light whipping cream.
    Also I happened to be at my favorite chocolate shop and they had a brown sugar caramel center (Called a milk chocolate butterchew), I was wondering if you would be willing to do a video on that or a butter cream filling?

  5. Rating: 5

    Hello! it was really amazing to read your blog, i wanted to know for how long can you keep the fillings/truffles, whats the expiry date?
    Do we not need preservatives to keep it for long?
    Thanks in advance?

    • Hi khushboo,
      Chocolate truffles will typically last 6 months if refrigerated.

  6. Rating: 4.5

    Hi Ann, love your videos. I would like to attempt making some matcha green tea truffle. I guess the idea would be to mix the green tea powder with the hot cream before adding it to the chocolate to make the ganache, but can you help me figure out the ratio of green tea powder to cream?
    Thank you very much!

    • Ok, I eventually made my first chocolate truffles. By the way, in case anybody’s interested, I made matcha flavoured ganache by dissolving 3g matcha powder into 45g cream, bringing it to a boil and then adding 100g white chocolate. The matcha flavour in the ganache turned out to be pretty intense, but the bitterness of the matcha is balanced by the sweetness of the white chocolate and the overall flavour is mellowed once the ganache is enrobed in dark chocolate.
      It was the first time I tempered chocolate and I must say the tempering was not hard per se (thanks to your precious advice). What I found really challenging was the moulding part, because the tempered chocolate became very thick as soon as I poured it into the moulds, making it very hard for me to tip out the excess and get a thin coating. And what was even worse is that by the time I filled the chocolate shells with the ganache, the rest of the chocolate was so thick that it was really hard to spread it over the moulds and level off the tops. I tried to reheat it but I was afraid to overheat it and lose the temper. I couldn’t use the microwave because I was using a glass bowl (I used a double boiler to melt the chocolate) and I know glass gets too hot in the microwave. Any suggestions to make the chocolate runnier without risking losing the temper? Maybe next time I should avoid the double boiler, put the chocolate in a plastic container and use the microwave? Thanks in advance for the help!

  7. Rating: 5

    I tried out making my own truffles for the first time yesterday! I used semi-sweet chocolate chips made of real chocolate and filled them with your raspberry filling. I think I made a mistake somewhere, though! Even though they look beautiful, they taste so sweet that I got shivers!! Should I have used a more bitter chocolate?

    • Hi Taylor, the raspberry filling is sweet like a raspberry caramel. You could try using a dark chocolate if that is more to your taste or if you want a tart raspberry flavour blend raspberries, strain the pips. Heat the juice with a little sugar until thickened. Leave to cool.

  8. Rating: 5

    Hi Ann,

    I’ve watched all your truffle videos and attempted my own basic truffle with chocolate ganache filling.

    I used a new “easy release” ice cube tray. But as you can see in the jpeg attached, the chocolate did not release.

    What happened? I used compound chocolate, which you said we could use in one of your truffle videos. How can this be avoided in the future?

    Gave a 5-star rating because I’m sure all your recipes are fantastic when done correctly.



    • Hi Nadiya, As long as the surface of the tray is smooth and shiny it should work for chocolate. Two possible issues…1. Before trying to tip out the truffle make sure the chocolate is well set – for compound chocolate you can put it into the fridge for an hour. Then turn upside down and bang the edge of the tray firmly on the bench. 2. I am assuming that you filled them all, but it looks like the filling has fallen out with the base when you tipped it over – is that correct? If so the problem may be overfilling with ganache – that would mean that the base is not attached firmly to the sides of the truffle, it would just be floating on top. Then when you tip it the base and heavy filling would fall out and not pull the top and sides with it, because it is not attached.

  9. Rating: 5

    I’ve been looking everywhere for a recipe on how to fill your chocolates with a liquidy center. I was thinking liquid caramel or something like that. Do I need to do anything different than what you’ve been doing in all of your chocolate truffle videos? (Other than obviously needing to have them in a mold.)

    • Yes, it is a bit different with a runny liquid centre as the filling doesn’t support the chocolate when you are closing them. See the video in this post on prank chocolate truffles and follow the instructions for soy sauce ones (but you can use a nice filling obviously)

  10. What I love about this most is being able to make many different flavours of chocolate in small batches easily and quickly. It is absolutely brilliant. Thank you so much.

  11. hello ‘
    what is “chocolate mold”? and can you let me know whan you see my question has been answered?

    • A chocolate mold is a silicon or plastic shaped mold that you can use to set your chocolate in.

  12. It’s wondrful, thx a lot

  13. Hi Anne,
    I am able to access your sight on the internet but have trouble going from page 1 to 2 and so on. It doesn’t matter whether I am on desserts or some other subject. All the pages I click on come up with the same recipes as the first page.
    Could you help me or offer an suggestions as it is very frustrating and I love looking at your site.
    The few desserts I have tried have turned out awesome.
    Take care

  14. What do u mean by tempered chocolate,do we get or hv to make at home,i saw your video, could not understand

    • she has a video on that. i’ve done tempered chocolate before its super easy

  15. Could these fillings be used to make hot chocolate sticks? Essentially you make these in molds with a lollipop stick and freeze them, then stir into warm milk. Has anyone tried that with these?

  16. Hi.. I love your channel . I like your chocolates recipes most and I will try for that.

  17. Hi Ann, where do you buy your chocolate and chocolate transfer sheets from? I live in regional NSW and choices are limited to only supermarkets who don’t sell couverture chocolate. Also, the link on your website to to buy powdered cocoa butter says they are not selling it at the moment. I found another Aust online seller for the powder but they only sell in large quantities. Any suggestions? Thanks very much.

  18. where do you buy your popping sugar from?

    • Hi Ben, Ann purchase hers popping sugar in larger quantities from a cake decorating supplier.

  19. My sister recently introduced me to your work and I love everything you do. I want to become a pastry chef after high school but so far its been a bit of a pipe dream. Thanks to you I feel like I can really do it. Also, I was wondering if for this recipie could use Heavy Whipping Cream.

    • Hi Elizabeth, stick with your dreams. They take hard work, but if it is something that you are really keen on then then I am sure you will do well. There are a number of recipes on the truffles page. You can use our cream page to work out what product is best to use for your country:

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>