Weekend Project: Chocolate Truffles

Cook, DIY, Holidays, Make, Weekend Project

An assortment of homemade chocolate truffles makes a luxurious Valentine’s Day treat. They’re also fun to make — sitting around chatting and rolling can be relaxing, so invite friends to join and make it a party!


Make the truffles this weekend and store them in the freezer, well wrapped, for up to 3 months (though we’re betting they won’t last that long). Here’s our foolproof recipe, plus a few ideas for creative, delicious variations.


Chocolate Truffles


1 cup heavy cream

12 oz. semisweet chocolate, finely chopped

4 Tbs. unsalted butter, at room temperature

1 Tbs. brandy

1/2 cup unsweetened cocoa powder


In a saucepan over medium-high heat, heat cream until very hot but not quite simmering. Remove from heat and stir in chocolate and butter until they are melted and mixture is smooth. Add brandy and whisk until a smooth ganache forms. Transfer to a bowl, cover and refrigerate until firm, about 1 hour.


Line a rimmed baking sheet with parchment paper. Scoop level tablespoonfuls of chilled ganache and place on a prepared baking sheet. Chill for 10 minutes. Spread cocoa powder on a plate. Using your hands, shape each tablespoonful of ganache into a ball or a log 1 1/2 inches long. Roll in cocoa powder and return to baking sheet. Return truffles to refrigerator for at least 30 minutes to firm. Remove them from refrigerator 20 minutes before serving. Makes 4 dozen truffles.




  • Toasted Coconut: Replace cocoa powder with 1/2 cup flaked coconut, toasted.
  • Cinnamon Sugar: Replace cocoa powder with 1 tablespoon ground cinnamon mixed into 1/2 cup sugar.
  • Praline: Replace cocoa powder with 1/2 cup finely chopped peanut brittle.
  • Pink peppercorn: After rolling truffles in cocoa powder, gently press a small pinch of finely ground pink peppercorns into top of each truffle.
  • Sea salt: After rolling truffles in cocoa powder, gently press a small pinch of Maldon or other flaky sea salt into top of each truffle.

18 comments about “Weekend Project: Chocolate Truffles

  1. Irene Hartnek

    What a great addition to my Holiday recipe box! Kahlua works as well as the brandy.

  2. Beth M.

    This is a wonderful idea! I like using the OXO small cookie scoop–from Williams-Sonoma–before chilling my truffles. After rolling them in cocoa powder, I put these treats directly into mini cupcake foils before returning them to the refrigerator. The truffles are much easier to handle and immediately ready to serve!

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  5. Fran

    Sounds lovely….what if we don’t have brandy…I think there is some Kalua in the cabinet somewhere. Can we substitute some non alcoholic?

    1. Williams-Sonoma

      Hi Fran, if you don’t have brandy you can simply omit it; since the recipe calls for such a small amount, it won’t affect the flavor of the truffles dramatically. Enjoy!

  6. tina@tinasdeliciousdishes.com

    I would like to surprise my husband with these for valentines day but I’ve never made a truffle before. Can you use Ghirardelli 60% cacao bittersweet premium baking chips or their dark melting wafers?

    1. Williams-Sonoma

      Hi tina, any bittersweet chocolate should work here, either the chips or the wafers — just make sure to chop it finely so it melts easily. Enjoy!

  7. Nora P

    Niagara Ice Wine truffles made today. Used dark chocolate. For the coating cocoa and a little bit of icing sugar….so good

    1. Fran

      love the ice wine idea! we have lovely ice wine here on the shores of Lake Erie.

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