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Hot Chocolate Truffles - Wow your family this Christmas with these delicious Hot Chocolate Truffles!!

Hot Chocolate Truffles

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Hi Bold Bakers!

For me Hot Chocolate says Christmas. And my Hot Chocolate Truffles say HAPPY Christmas! I love how people take the time to do something special for their family and friends at this time of year. I like wrapping gifts with pretty ribbons, dropping by to visit friends and family, and sharing lots of meals and holiday baking. This year I created a ton of Holiday Baking Recipes for you and your family to enjoy. My Hot Chocolate Truffles recipe is one of the best, and a great way to show someone special that you care!

 

Imagine a little chocolate flavor bomb you drop into warm milk whenever friends come around, allowing you to make the most decadent hot chocolate in minutes! Well these Hot Chocolate Truffles are just that. They look like a chocolate truffle, and can be enjoyed by themselves, but they are also the base to a super rich and indulgent holiday hot chocolate.

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These Hot Chocolate Truffles start with basic Chocolate Ganache.  (Ganache is super handy, check out these 3 Ways to use Chocolate Ganache). First you melt together good quality chocolate and cream, then you pop it into the fridge to set. After about an hour you scoop your truffles out and roll them in your coating of choice.

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The creative finish is to roll each Hot Chocolate Truffle in the topping of your choice. If you like a peppermint hot chocolate, roll your truffle in crushed peppermint candies. If you like marshmallows in your cocoa just roll your truffles in mini marshmallow. It really is that easy. You keep these perfect little Hot Chocolate Truffles in the fridge and whenever you want that extra special holiday drink, just pop these into a mug of hot milk.

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Have you seen my Holiday Baking Headquarters page? There you will find every recipe you could possibly need for the Holidays including Easy Sugar Cookies, my Last Minute Christmas Pudding, and more edible gifts!


5.0 from 2 reviews
Hot Chocolate Truffles
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
  • 2 cups (12oz/360g) semi-sweet chocolate chips
  • 1 cup (8floz/240ml) cream
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • Optional Toppings:
  • Cocoa powder
  • Crushed peppermint candy
  • Mini chocolate chips
  • Mini Marshmallows
Instructions
  1. Place all ingredients in a pot and melt together on low heat. Stir to combine.
  2. Let ganache mixture cool in the fridge until stiff enough to scoop.
  3. Make small scoops, about 2 tablespoons each. Place on a baking trey in the freezer for one hour.
  4. Remove scoops form the freezer and roll into balls.
  5. Roll in your choice of topping: Crushed peppermint candy, cocoa powder, cinnamon, mini marshmallows (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls).
  6. Store the truffles in an container at room temperature or in the fridge. Either is fine. The will keep fresh for 1 weeks at room temperature and 4 weeks in the fridge.
  7. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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51 Comments

  1. Amelia Black on December 12, 2017 at 1:58 pm

    Gemma, I’m working on making these now. They’re cooling in the fridge at the moment. I’m excited to try them & share them. But i moved halfway across the country this year & thought i might send some back to family & friends. Do you know how they’ll ship? Any advice to keep from ruining them in the delivery?

    • Gemma Stafford on December 13, 2017 at 3:17 am

      Hi Amelia,
      This depends on which country!
      In a very warm place chocolate will melt, and truffle/ganache is a very soft chocolate.
      If they are flying the temperature in an aircraft hold is really freezing, so that will not harm them, but these are not as stable as a manufactured chocolate. Manufacturers add stabilizers to their chocolate for warm countries.
      I hope this helps you,
      Gemma 🙂

  2. Rita on December 5, 2017 at 8:57 pm

    Hey Gemma! Can i just say that I adore all your recipes. They are all so good! I wanted to make little treats for my teachers and i was planning on rolling the truffles in tempered chocolate. If i do that, will the truffles last outside at room temp. for at least two days or will it spoil and melt? Second question is that if i use tempered chocolate, can i still roll the truffles into whatever topping when they’re half way dry? Last question i promise, will the truffles with tempered chocolate dissolve and melt completely in hot milk?

    • Rita on December 5, 2017 at 9:06 pm

      Even without the chocolate coating, will the truffles last at room temp for 2 days?

      • Gemma Stafford on December 6, 2017 at 4:03 am

        Hi Rita,
        A lot of good questions.
        Room temperature is an arbitrary thing!
        Where I come from 18C would be a warm room, and the chocolate would not melt at that temperature. At 20C it would be getting soft!
        Best to refrigerate the chocolate ganache, it is a soft thing, and will be easier to handle when chilled.
        Tempered chocolate is a lovely thing, giving a crisp and shiny finish. (https://www.biggerbolderbaking.com/temper-chocolate/) here is a microwave method.
        You would not roll, but rather dip the filling into this liquid chocolate, then sprinkle the toppings. Use a skewer/cocktail stick to handle the chocolates, and have a tray, lined with baking parchment ready to receive them. Then coat with the toppings.
        The truffles will melt in the hot liquid, they will be soft, ganache is a very soft thing when warmed.
        Phew! got there, lol.
        What a lovely thought, your teachers will be delighted,
        Gemma 🙂

  3. Erika on December 5, 2017 at 12:14 pm

    Hi Gemma! I made these yesterday and left them (unrolled) in the fridge overnight, and when I took them out to roll this morning, they were still way too soft to handle! Any ideas what to do? I followed your recipe, with the addition of a bit of cinnamon and cayenne pepper (I like Mexican hot chocolate). The goo I licked off my fingers was delicious!

    • Gemma Stafford on December 6, 2017 at 4:35 am

      Hi Erika,
      You may need to add back a little more chocolate! Melt it gently, then mix it through. I am sorry that this has been an issue for you, but you are right, it is delicious!
      Gemma 🙂

      • Erika on December 6, 2017 at 7:04 am

        Thank you for the tip! Should I melt the whole truffle mix, or just the new chocolate?

        • Gemma Stafford on December 7, 2017 at 2:37 am

          Sorry Erika, i should have said soften the ganache to incorporate the ‘new’ chocolate,
          Gemma 🙂

  4. Kimberley O'Brien on December 3, 2017 at 8:26 pm

    Hi Gemma!

    I was wondering about adding extracts to the truffles, will that affect the ganach/truffle in any way?
    I was thinking about making an orange chocolate truffle!
    Please let me know what you think!
    Thanks!!

    • Gemma Stafford on December 4, 2017 at 2:22 am

      Hi Kimberley,
      When you add a flavor to the truffles the flavor needs to be able to stand up!
      The flavor of orange is concentrated in the zest! If you look at my homemade extracts post you will see how this is made. You can add the zest directly to the melted chocolate in this case, or you can soak it in a little vodka to extract the flavor. Choose a rough skinned orange, wash it carefully as they can be waxed to preserve them, then zest as finely as you can. Should be delicious,
      Gemma 🙂

  5. Helena on December 2, 2017 at 1:08 pm

    Hi gemma! My truffles are in the fridge and I took a little bit of the truffles and they taste amazing! Thank you so much!

    • Gemma Stafford on December 4, 2017 at 5:01 am

      Helena, you know you are not supposed to steal the truffle filling! Naughty girl, there will be none left for the truffles!
      Haha! Yes, pretty irresistible though, glad you like this one!
      Gemma 🙂

  6. Charlene on December 2, 2017 at 11:33 am

    What’s the best way to package this up if giving as a gift?

    • Gemma Stafford on December 4, 2017 at 7:50 am

      Hi Charlene,
      There are a lot of little presentation boxes out there, depending on where you live. You can also find the little paper cases, if you are going to box them.
      Cellophane bags, with a label and pretty ribbon would be great for a small quantity. Think of how they present them in a store! You will find a way,
      Gemma 🙂

  7. Helena on December 2, 2017 at 10:55 am

    Hi gemma me again! I was wondering if the cream you use is the cream that becomes whipped when you mix it, or is it the one that doesn’t get whipped when you mix it?

    Love, Helena

    • Gemma Stafford on December 4, 2017 at 7:55 am

      Hi Helena,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      For ganache this is less important than for ice cream. You can actually make a ganache using milk and butter, though cream is best.
      So, find a cream which is 35% or so fat content if you can.
      I do not know what you have where you live, so I am not sure what you are talking about.
      To make ganache with milk this is what you do:
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
      I hope this helps,
      Gemma 🙂

  8. helena on December 2, 2017 at 10:03 am

    Thanks again gemma you are really helpful! by the way noellle is my sister.

    • Gemma Stafford on December 4, 2017 at 8:03 am

      Ah! That is great, it is good to have you both here with us,
      Gemma 🙂

  9. Rani on December 2, 2017 at 12:46 am

    Hi Gemma

    How long can you preserve them? I’m gonna make these for secret santa at work for a colleague of mine 😀

    • Gemma Stafford on December 2, 2017 at 2:10 am

      Hi Rani,
      These will keep quite well for a couple of weeks, Box them up and refrigerate them. Think of how you would buy them in a store, that will help you to get them packed right.
      Thank you for being here with us,
      Gemma 🙂

    • Karen K on December 2, 2017 at 7:20 pm

      Hi Gemma,
      I absolutely love your videos and recipes. I have many of them, and have many more to make.
      These truffles, when melted in warm milk, are they real chocolaty? The milk looks pale for
      cocoa, but I am thinking they have a nice chocolaty flavor.
      Want to make them real soon.

      • Gemma Stafford on December 4, 2017 at 4:10 am

        Hi Karen,
        They are chocolaty, more like a drinking chocolate. 1 1/2 cups of milk is not a lot of milk to mix these with. A small cup/mug really, about 370ml.
        Thank you for being here,
        Gemma 🙂

  10. Noelle on December 1, 2017 at 6:19 pm

    Hi Gemma, these truffles look amazing! My sister is going to make them, and i cant wait to try them! its nice that you put christmas recipes since its almost christmas. I love your videos! Happy Holidays!!

    • Gemma Stafford on December 2, 2017 at 2:28 am

      Hi Noelle,
      thank you, yes, I love truffles, and these are a bit of fun. Can of course also be eaten as truffles, have fun with these,
      Gemma 🙂

  11. Helena on December 1, 2017 at 6:13 pm

    Its snowing right now!

  12. Helena on December 1, 2017 at 6:12 pm

    Hi gemma i was wondering if you can shorten the recipe for one because my mom always says “make it for yourself and if there good make for the rest of us.” You dint have to but it would be very helpful! sorry for making you waste your time.

    • Gemma Stafford on December 2, 2017 at 2:42 am

      Hi Helena,
      That is a sensible mom! It is always worth trying a little sample of a recipe, it will teach you things too, it is called experiential learning, or learning by doing. Yes, this is a really easy recipe to cut down for one, but better for a few.
      1/2 cups (3oz/90g) semi-sweet chocolate (Chips or chopped bar)
      1/3 cup (2.4floz/70ml) cream
      1 teaspoon sugar
      pinch of salt
      This is about 1/3 of this recipe, but it is forgiving, just slightly more chocolate to cream will do it for you. It is easy to convert recipes yourself, but do write them down first to make sure you convert all of the ingredients,
      Gemma 🙂

      • Kris on December 2, 2017 at 5:01 am

        Such sound advice. I wish I had thought of writing down the recipe for Boston Baked Beans that I was halving and forgot that was what I was doing when it came to add the treacle. I have never tried that recipe again even though it was a good number of years ago. It was really awful. Your recipes don’t need halving in my family they really wish I would double them.

        • Gemma Stafford on December 4, 2017 at 8:23 am

          Hi Kris,
          I think I got to this yesterday! maybe not, but I know I saw it, and it made me smile!
          Yes, it is an important step, beaten into me by my mother!! (Not literally you understand).
          Good to have you with us, the beans sound great!
          Gemma 🙂

  13. Helena on December 1, 2017 at 2:56 pm

    Who else here is a big fan of gemma?

  14. Mathilde on December 1, 2017 at 10:00 am

    Hi Gemma!
    Do you think it would be possible to make dairy free ganache? I LOVE chocolate and this seems like the perfect treat or gift!
    I have a soy cream at home (22% fat I think) or coconut milk (in cans where the coconut water and cream usually separates when cooled). I’m also open to other ideas.
    Sorry if you’ve already answered this type of question in another recipe or in this recipe on YouTube.
    Merry 1st day of December!

    • Gemma Stafford on December 2, 2017 at 2:59 am

      Hi Mathilde,
      Yes! you certainly may do this. I think the coconut cream may need to be thinned a touch, mixed with a little of the coconut water, and it should be delicious. You can experiment a little with this. Really Ganache is roughly 1/2 chocolate, 1/2 cream, with a little more of the chocolate, and a touch of sugar to taste. this means that you can make a little of both, using the soy and coconut milk, refrigerate, and see which one you like best.
      Do let us know how this worked for you,
      Gremma 🙂

      • Lindsay on December 2, 2017 at 9:16 am

        I was going to ask the same question. I just recently this spring had to go dairy free and dying for some good hot chocolate and truffles that I can eat. Definitely going to try with coconut cream.

        • Gemma Stafford on December 4, 2017 at 8:11 am

          Hi lindsay,
          Good! Do let us all know how this works for you, it is great to get your experiences here on BBB,
          Gemma 🙂

  15. Çhaí Mã on December 1, 2017 at 6:02 am

    hi Gemma … As always your recipies are amazing and tastes really yummy … i love making all your recipies and especially i love eating them :p … I have a request to ask from you .. I observed that some of your recipies have the amount of calories but most of them are’nt , Can you share the calories for every recipie you upload on your web site please ? I’d really love that and thank you in advance 🙂

    • Gemma Stafford on December 2, 2017 at 3:29 am

      Hi there,
      Thank you for being here with us, I appreciate your kind words.
      I do intend to pay more attention to the calorie count in the new year, I know this is important to many Bold Bakers.
      Thank you for being in touch,
      Gemma 🙂

  16. megwolff on November 30, 2017 at 5:56 pm

    Hi Gemma and thanks for a great recipe. How long can we keep these in the fridge? (Australian here :0))

    • Gemma Stafford on November 30, 2017 at 7:31 pm

      Hi Meg,

      They can live in the fridge or out at room temp. These little guys will be fine with either 🙂

      Happy Holidays!
      Gemma.

  17. betsyros on November 30, 2017 at 4:17 pm

    What a terrific idea – thanks so much. I will definitely be making these.

    • Gemma Stafford on November 30, 2017 at 4:59 pm

      Delighted you like them 🙂

      Something fun for Christmas

  18. Helena on November 30, 2017 at 2:06 pm

    OMG! gemma these truffles look so cute! I cant wait to try them!

    • Gemma Stafford on November 30, 2017 at 2:33 pm

      Delighted you like them, Helena 🙂

      • Syrtis on November 30, 2017 at 5:19 pm

        Hi Gemma, you are my favorite cook I can’t wait to come to your website and youtube to see what you have new every week 🙂 I was wondering if you could use white chocolate chips, do you think that would turn out ok? Would that work with hot milk? Please keep up the great work!

        • Gemma Stafford on November 30, 2017 at 7:42 pm

          Hi,

          you are so kind, that you so much :). So the thing with white chocolate is that it doesn’t set firm like dark chocolate. So if you do try it you might need double the amount of white chocolate then dark chocolate. It will taste good though 🙂

          Gemma.

  19. Becca Hines on November 30, 2017 at 10:47 am

    Do these keep at room temperature? And for how long? Do you think white chocolate would work?

    • Gemma Stafford on November 30, 2017 at 7:15 pm

      For sure they will keep at room temp. No problem.

      As for white chocolate it is not as thick as dark so you might need to add lots more for your truffles to set. Usually white chocolate is much softer.

      Hope this helps,
      Gemma.

  20. Loretta on November 30, 2017 at 10:08 am

    Do you know how much the chocolate balls weigh?

    • Gemma Stafford on November 30, 2017 at 7:16 pm

      I honestly don’t know Loretta but it will make around 15-20 balls. If that helps at all.

      If I were to guess they are 20g each, give or take 🙂

  21. Kristina on November 30, 2017 at 9:22 am

    Jemma, can you share some Irish holiday traditions? Thanks.

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