Do you love rich, decadent truffles with their melt-in-your mouth texture? They always look so elegantly beautiful that you probably didn’t realize that they’re actually quite easy to make at home. And when you make your own, you can control the type and quality of ingredients that goes into them!


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Here are some easy and delicious truffle recipes to get you started:

1. Classic Chocolate Truffles

These truffles have a slight twist on the classic, the coffee or liqueur adding an extra decadence to these already delicious treats.


1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners’ sugar
Cocoa powder
*2 tablespoons Grand Marnier, optional


  1. Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  2. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds.
  3. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
  4. Whisk in the Grand Marnier (if using), coffee, and vanilla. Set aside at room temperature for 1 hour.
  5. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm.
  6. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners’ sugar, cocoa powder, or both.

This recipe yields about 60 truffles, but they will keep refrigerated for weeks! Serve at room temperature and enjoy. Click here to see the full recipe from Food NetworkÕs Ina Garten and instructional video.

2. Crunchy Marshmallow Truffles


The fluffy white mallow makes for the perfect truffle center!


1 – 7 ounce jar marshmallow crme (aka Fluff)
1/3 cup butter, softened
1/4 teaspoon vanilla or almond extract*
1/4 teaspoon salt
3 cups powdered sugar (plus additional for shaping)
Toasted whole nuts, quartered pitted dat es, and/or dried cherries

* If you prefer, omit the extract and replace it with 1 tablespoon liqueur (such as raspberry or orange) added to the marshmallow mixture; increase the 3 cups powdered sugar to 3-1/4 cups.


8 ounces dark chocolate squares, chopped
1 tablespoon shortening
Finely chopped toasted nuts, toasted coconut, or chocolate sprinkles
White baking chocolate, melted (optional)


  1. Line a large baking sheet with waxed paper; butter the paper. Set aside.
  2. In a large bowl, combine marshmallow crme, butter, extract, and salt. Beat with an electric mixer until smooth.
  3. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.
  4. Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole nut, date piece, or dried cherry (you may need more marshmallow mixture to completely cover pecan halves and almonds).
  5. Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.
  6. Meanwhile, in a small saucepan, combine dark chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.
  7. Line another large baking sheet with waxed paper; set aside.
  8. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of the chocolate, drawing the fork across the rim of the saucepan to remove any excess chocolate. Place balls on waxed paper-lined baking sheet.
  9. Immediately sprinkle tops with finely chopped toasted nuts, toasted coconut, or chocolate sprinkles.
  10. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate.

Layer truffles between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months. Makes about 40 truffles. Click here to see the full recipe from Better Homes & Gardens.

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3. Dark Chocolate Cherry Truffles


These serendipitous truffles won a blue ribbon at the Wisconsin State Fair!


1 cup finely chopped dried cherries
1/4 cup cherry brandy*
11 ounces 53% cacao dark baking chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon cherry extract
*Cherry juice can be used in place of the cherry brandy.


4 ounces milk chocolate, chopped
4 ounces dark chocolate, chopped
Melted dark, milk and white chocolate and pearl dust (optional)


  1. In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are soft.
  2. Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
  3. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm.
  4. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.
  5. In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
  6. Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
  7. Drizzle with melted chocolate and decorate with pearl dust as desired.

Store in an airtight container in the refrigerator. Makes about 4 dozen. Click here to see the full recipe from Taste of Home.

4. Healthy Chocolate Truffles


These extra-healthy truffles were developed by a Registered Dietitian. They’re gluten-free, vegan, and packed with powerful nutrients.


2 cups jumbo Medjool dates, pitted
1 cup almond flour
1/4 cup chia seeds
1/4 cup flaxseed meal
1/4 cup cacao powder
1/4 cup agave or maple syrup
2 tablespoons almond milk


Cacao powder
Chia seeds
Almond flour
Unsweetened shredded coconut


  1. Place all the truffle ingredients in your food processor and pulse until the mixture comes together. Transfer the mixture to a small bowl.
  2. Roll the mixture into small balls and coat them with either almond flour, cacao powder, chia seeds, or shredded coconut.

Store in an airtight container for up to 5 days. Makes about 24 truffles. Click here to see the full recipe from The Nutty Scoop.

When you’re ready to whip up a batch of delicious truffles, visit Tidal Creek for the fine ingredients your homemade truffles deserve!

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