Think making special candy is hard? Think again! These Easy Chocolate Truffles are decadent and only require a few simple ingredients to make. Creamy, rich, and indulgent they will make you smile again and again. Who will you be making a batch for?
I’ve been making these easy chocolate truffles about as long as I can remember. My cousin Stephanie always made them at Christmas and included them on her epic plates of candy. Year after year they were one of my Dad’s favorite treats.
We made them in different flavors, rolled in nuts, with a maraschino cherry inside and pretty much anything you can think of. My favorite version is probably the simplest: milk chocolate and plenty of almond extract combined into a smooth, creamy, decadent truffle that melts in your mouth.
Dad is gone now but our family still makes and enjoys these frequently. This year I had the privilege of making them with my son for the first time. He has just turned two but is a connoisseur of good food. If he likes something he will ask for more of it. If he LOVES something he will trouble himself to learn the name so he can ask specifically for that item. Guess who learned to say “truffles” this week?
Have a great week. Thanks for stopping by to cook with me!
Tools In This Post: The easiest way to form truffles is with a small scoop like this melon baller. I like one with a bail that helps remove the truffle from the scoop. If you don’t have a scoop like this you can use a teaspoon to portion out your candy and then continue to roll the portions into balls as directed.
Looking for more fun and easy Valentine’s Day Treats? Check out these wonderful Chocolate Cheesecake Deviled Strawberries!
Easy Chocolate Truffles
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 2 bags milk chocolate chips 11.5oz each
- 1 Tbsp. almond extract
- 2 Tbsp. powdered sugar or cocoa powder
- If you live above 3,000 ft see recipe note before starting. (If you don’t know what altitude you live at just Google the altitude of the city you live in to get that information. It might be higher up than you think!)
- Combine milk and sugar in small saucepan with a heavy bottom. Cook over medium heat until the mixture comes to a full rolling boil (see note at bottom of recipe for more information.)
- Boil 3 minutes. Stir in chocolate chips until fully melted. Then stir in almond extract until the mixture is smooth.
- Pour chocolate mixture into a shallow bowl or baking dish. Cover and refrigerate 1-2 hours or until filling is firm. (If the filling becomes too firm to roll leave it at room temperature until it is soft enough to work with again.
- After the filling is firm, use a melon baller to make small balls, about 2 teaspoons.
- Roll each ball between your palms until it is round in shape. Then roll truffle in powdered sugar or cocoa powder depending on your preference.
- Store the truffles in layers separated by wax paper in an airtight container at room temperature for several days. For longer storage refrigerate up to two weeks or freeze in freezer bags up to three months. If frozen, thaw in fridge overnight.
This recipe adapted from here.