Desserts

Homemade Chocolate Truffles

Name: Homemade Chocolate Truffles
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: 20 truffles
Cuisine: International
Ingredients: 600 ml Milk (Whole milk preferred); 150 g Sugar (Granulated white sugar); 20 g Butter; 1/2 tsp Vanilla; 100 g Cocoa powder (or cacao powder; plus extra for dusting)

Rich homemade chocolate truffles with a smooth, velvety center and deep cocoa flavor, made simply on the stovetop.

Prep: 15 min
Cooking: 10 min
Resting: 40 min
Total: 1 h 5 min
Yield: 20 truffles
Difficulty: Easy 👌

Start Cooking

Cook this recipe

Ingredients & steps

13 steps · 3 stages · 1 h 5 min total

Ingredients

20 truffles

Chocolate Truffle Base

600 ml Milk, Whole milk preferred
150 g Sugar, Granulated white sugar
20 g Butter
1/2 tsp Vanilla
100 g Cocoa powder, or cacao powder; plus extra for dusting

Utensils

Non-stick skillet or saucepan
Fine-mesh sieve
Mixing bowl
Plastic wrap
Chef's knife
Cutting board
Spatula

Instructions

1In a skillet or saucepan, combine 600 ml milk, 150 g sugar, and 20 g butter.
2Place over medium heat and stir until the butter melts and the sugar completely dissolves.
3Bring to a boil, then reduce the heat and keep stirring continuously until the mixture reduces and thickens into a condensed milk consistency.
4Transfer the hot milk mixture into a clean glass bowl and stir in 1/2 tsp vanilla extract until fully incorporated.

Prep: 15 min
Cooking: 10 min
Resting: 40 min
Total: 1 h 5 min
Yield: 20 truffles
Difficulty: Easy 👌

Ingredients

Chocolate Truffle Base

600 ml Milk, Whole milk preferred
150 g Sugar, Granulated white sugar
20 g Butter
1/2 tsp Vanilla
100 g Cocoa powder, or cacao powder; plus extra for dusting

Utensils

Non-stick skillet or saucepan · Fine-mesh sieve · Mixing bowl · Plastic wrap · Chef's knife · Cutting board · Spatula

Instructions

Cook the Milk Base

In a skillet or saucepan, combine 600 ml milk, 150 g sugar, and 20 g butter.
Place over medium heat and stir until the butter melts and the sugar completely dissolves.
Bring to a boil, then reduce the heat and keep stirring continuously until the mixture reduces and thickens into a condensed milk consistency.
Transfer the hot milk mixture into a clean glass bowl and stir in 1/2 tsp vanilla extract until fully incorporated.

Mix and Chill

Sift 100 g cocoa powder through a fine-mesh strainer into the warm milk mixture in two or three additions.
Mix thoroughly with a spatula after each addition until the chocolate paste becomes thick, glossy, and completely smooth with no remaining lumps.
Line a plate or shallow dish with plastic wrap and pour the chocolate mixture onto it. Smooth the top with your spatula.
Cover tightly with plastic wrap directly against the surface of the chocolate and place in the freezer for about 40 minutes until firm.

Shape and Serve

Dust a wooden cutting board with a generous layer of cocoa powder.
Unwrap the chilled chocolate slab onto the board and dust the top with additional cocoa powder.
Using a sharp knife, slice the slab into 20 equal portion pieces.
Wearing gloves or using dusted hands, gently press and shape each piece into rounded soft rectangular or square truffles.
Arrange the truffles on a serving plate and give them a final light dusting of cocoa powder before serving.

Tips

Sift the cocoa powder into the milk base in 2 to 3 additions to prevent clumps from forming.
Stur continuously while thickening the milk mixture on the stovetop to prevent scorching on the bottom of the pan.
Wear light food-safe gloves when hand-shaping the truffles to keep them neat and prevent them from melting from hand warmth.