These Homemade Chocolate Truffles are no-bake, bite-sized chocolate confections that require only 3 ingredients! With their creamy, chocolate ganache centers, these delicious treats are super easy to make for Halloween—or any holiday you fancy!
Dark or White Chocolate Melting Wafers(+ 1 tablespoon Coconut or Vegetable Shortening)
Chopped Peanuts
Crushed Cookies
Sanding Sugars
Sprinkles
Candy Eyes
Instructions
In a large glass mixing bowl, microwave the semi-sweet chocolate chips and sweetened condensed milk for 1 minute on full power. Stir and continue to heat for 30-45 seconds at 60% power until the mixture is fully melted and smooth.
3 cups Semi-Sweet Chocolate Chips, 14 oz Can of Sweetened Condensed Milk
Stir in the vanilla extract.
1 tablespoon Vanilla Extract
Cover tightly with plastic wrap and place in the refrigerator to chill for about 2 hours or until you can easily shape the chocolate ganache into 1 inch size truffle balls.
Line a small baking sheet with wax paper and, using a 1 tablespoon size cookie scoop or spoons, form approximately 1 inch truffle balls. Place close together on the baking sheet. Freeze or chill in the refrigerator for 15-20 minutes while you prepare your truffle coatings.
If using the dark or white chocolate melting wafers, melt them according to the package instructions. Add 1 tablespoon of coconut oil or vegetable shortening to thin the chocolate out a little.
Dark or White Chocolate Melting Wafers
Coat the truffle balls in the melted chocolate one at a time. Turn to coat the truffle balls with a spoon. When fully coated, lift up with a fork and gently tap it along the edge of bowl. Top with sanding sugar, sprinkles, chopped peanuts, or crushed cookies. For Halloween, you can top some with a candy eye.
Place back on the wax paper to set. Repeat until all the truffle balls have been coated and decorated to your liking, then place in the refrigerator to chill. Optional step: For a nice presentation, you can place each chocolate truffle in a small candy liner.
If using the unsweetened cocoa powder, coat the truffle balls one at a time in the small bowl of cocoa powder until fully covered. Then place back onto the wax paper lined baking sheet. When finished, place in the refrigerator to chill.
Unsweetened Cocoa Powder
Keep the chocolates in a sealed food container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Separate each layer of chocolate truffles with a sheet of wax paper to prevent sticking. Bring the frozen truffles to room temperature before serving.
Notes
Nutrition is for only the three main ingredients and does not include the additional decoration options.
A prep time of 30 minutes includes making the chocolate ganache center and rolling them into the truffle balls.
For the mummy chocolate truffles: Coat in the melted white chocolate, place onto the wax paper lined baking sheet, then gently press a jumbo candy eye onto the top of the truffle and let it set. Go back with the piping tip to create the wraps across the "face" in a somewhat criss-cross pattern, keeping some of the eye visible.
For the monster chocolate truffles: Color the melted white chocolate with an oil-based or powder-based food coloring in the color of your choice. Coat the truffles in the melted colored chocolate, place onto the wax paper lined baking sheet, then sprinkle with a little sanding sugar. Gently press a jumbo candy eye onto the top of the truffle and let it set.