Step-by-Step Homemade Chocolate Truffles with Minimal Tools

Chocolate truffles are perhaps one of the easiest bite-sized desserts ever, and all you need to do is pop them into your mouth one after the other. The best part of your chocolate truffle recipe is that you just need 2-3 ingredients plus the toppings, of course, and you have yourself a batch of gourmet dessert balls, rich in chocolate, with a melt-in-your-mouth quality. These step-by-step truffles are as fun to make as they are to eat, and they do not need any fancy gadgets or equipment at all. Let’s dive into this foolproof recipe that proves gourmet treats don’t need to be complicated!

Chocolate Truffles Recipe

Ingredients:

• 16 ounces Cadbury Bournville Dark Chocolate, chopped
• 1 cup heavy cream
• 1 tsp pure vanilla extract, optional

For rolling the truffles:

• 3 tbsp Cadbury cocoa powder
• 3 tbsp chocolate or rainbow sprinkles
• 3 tbsp desiccated unsweetened coconut
• 3 tbsp nuts, coarsely chopped
• Rose petals

Instructions:

Step 1: Making the truffle mixture

1. Chop the chocolate into fine pieces and add it to a heatproof glass bowl. In case you don’t have a chocolate bar, use chocolate chips instead.
2. Pour the heavy cream into a saucepan, and heat it on medium heat on your stovetop, until it simmers. You can also heat the cream in a microwave until steaming, not boiling.
3. Pour the hot cream over the chocolate pieces in the glass bowl. Leave it undisturbed for 1 minute for the chocolate to melt.
4. Use a spatula to carefully stir the contents of the bowl until you have a smooth and glossy ganache. Then add the vanilla, or any other flavoring you might be using. Mix well.
5. Cover the bowl with a lid once it’s cool, and refrigerate for at least 3 hours. Check the consistency of the ganache to see if it's a stiff scoopable consistency that can be rolled between your palms.

Step 2: For rolling the truffles

1. Set up a little station with the truffle toppings first, spreading them out on a dish.
2. Take out the chilled truffle ganache from the fridge and set it on the table.
3. Wear food-grade gloves before rolling the truffles. Then scoop up the ganache with a tablespoon or teaspoon, depending on how big you want the truffles.
4. Roll the chilled scooped ganache between your palms. The ganache will be sticky but not runny or like molten chocolate used in batters.
5. Once the truffles are hand-rolled, roll the truffles in whichever toppings you wish, until the surface is fully coated and no longer sticky.

Tip:

Make all the truffle balls before rolling them in the toppings. Keep the coated truffles in an airtight container. The truffles are best served chilled, not frozen or at room temperature.

Tips & Tricks:

• The flavor of your truffles is only as good as the chocolate you use. Cadbury Bournville is rich and smooth, but feel free to experiment with other high-quality dark chocolate brands for a different sort of flavor.
• Finer, more uniform chocolate pieces melt more easily and evenly when combined with hot cream. If using chips, skip chopping altogether!
• Heat it just until it simmers, not boils. Boiling can cause the cream to split or scald, affecting the final feel of your ganache.
• That one-minute wait after pouring hot cream over the chocolate gives it time to start melting gently, leading to a smoother ganache.
• Cover and refrigerate only once the ganache is at room temperature to avoid condensation, which could make the mixture grainy.
• Set out all your toppings ahead of time – this keeps the process tidy and efficient, especially since truffles soften quickly in warm hands.
• If the ganache starts melting while rolling, rinse your gloved hands under cold water and dry them thoroughly before continuing.
• Add a splash of espresso, orange zest, or even chili powder to the ganache for a fun twist. For rolling, think beyond cocoa – try matcha powder, crushed freeze-dried berries, or edible gold or silver foil.
• Store the finished truffles in an airtight container in the fridge. They’ll keep fresh for up to two weeks. For gifting, pack in parchment-lined boxes and add a “keep refrigerated” note.
• These truffles shine when served straight from the fridge. Room temperature can make them too soft, and freezing may dull the flavors of the chocolate truffles.