Homemade chocolate truffles make thoughtful gifts for special occasions. Not only are they scrumptious and incredibly indulgent, they’re easy to make and look great no matter how you choose to present them.

When Christmas comes around, look no further than homemade chocolate truffles, perfect all-year round but especially lovely packaged in old fashioned jars with pretty red ribbon, chocolate truffles can be flavoured with various oils or extracts so you can easily personalise them to suit loved ones.

Truffles, 3 Ways:

Classic Chocolate Truffles

Makes 60.

Once you’ve nailed how to create classic homemade chocolate truffles, you can start to think big and get really creative with toppings and fillings. This decadent truffles recipe is delicious in itself, but it also makes a great base for new variants. Complement homemade chocolate truffles with coatings of nuts, candy, or extra chocolate.



  • 225g (1 cup) cream cheese
  • 375g (1½  cups) icing sugar, sifted
  • 500g (2 cups) semi-sweet chocolate chips, melted
  • 1½ tsp vanilla
  • Coating of your choice (ground nuts, cocoa, candy sprinkles, etc.)


  1. In a large bowl, beat the cream cheese using a hand mixer until smooth.
  2. Gradually stir in the icing sugar until well blended.
  3. Add the melted chocolate and vanilla. Mix well with a silicone spatula.
  4. Refrigerate for about an hour.
  5. Shape the mixture into about 3cm balls. You can use a small scoop or melon baller.
  6. Roll truffles in the coating of your choice.

Chocolate Orange Truffles

Makes 12.

When something is flavoured with chocolate and orange, you know it’s going to be good. In this recipe, orange liqueur or juice is used in the mixture, giving the truffles a distinct orange flavour.

After dipping the truffles in melted chocolate, roll them in crushed pecans or cocoa powder as you please. Try it and let us know how you get on!



  • 55 g unsalted butter
  • 45 ml heavy cream
  • 110 g semi-sweet chocolate, chopped
  • 30 ml orange liqueur
  • 1 tsp orange zest
  • 226 g semi-sweet chocolate, chopped, divided


  1. Combine butter and cream in a medium saucepan over medium-high heat.
  2. Bring the mixture to a boil and remove from heat.
  3. Stir in half of the chopped chocolate, the orange liqueur and the orange zest, stirring until smooth.
  4. Pour mixture into a shallow bowl and refrigerate until firm, around 2 hours.
  5. Shape the mixture into small balls and place on a wax paper-covered baking sheet.
  6. Chill in the fridge until firm, about 30 minutes.
  7. Melt the remaining chocolates until smooth.
  8. Allow to cool until lukewarm.
  9. Dip the truffles in the melted chocolate mixture.
  10. Lift using two forks to allow excess chocolate to drip off.
  11. Place back onto the baking sheet.
  12. Refrigerate until set.

Melt-in-the-Middle Caramel Chocolate Truffles

Makes 40.

Homemade chocolate truffles themselves are indulgent, but what makes them truly irresistible? The soft centres that melt in your mouth, of course! This recipe has yummy caramel chunks inside; a guaranteed crowd pleaser.



  • 1/4 420-g jar of dulce de leche caramel toffee
  • 100 g dark chocolate (70%), chopped
  • 400 g milk chocolate, chopped
  • 140 ml double cream
  • 1 tsp vanilla extract
  • 85 g cocoa powder, to coat


  1. In a pan, heat dulce de leche for 1 minute until warmed and runny.
  2. Stir in dark chocolate and leave to melt. Stir until smooth.
  3. Cover a dinner plate with cling film. Rub or spray with oil.
  4. Pour the mixture onto the plate and freeze for 2 hours, or until very firm.
  5. Put the milk chocolate in a bowl.
  6. In another pan, bring the cream to a boil.
  7. Pour it over the milk chocolate.
  8. Leave for 2 minutes and then add vanilla, stirring until smooth.
  9. Cool and refrigerate until set.
  10. Peel the caramel from the cling film.
  11. Using wet kitchen scissors, snip the caramel into thumbnail-sized pieces.
  12. Dust a baking sheet and your hands with cocoa powder.
  13. Take a teaspoon of the truffle mixture and poke in a caramel chunk.
  14. Seal the caramel inside and roll the truffle mixture into a ball.
  15. Roll it in cocoa powder in the baking sheet.
  16. Repeat with the remaining truffle mixture.
  17. Freeze the truffles until required.


Getting to experiment with different flavourings is the best part of making homemade chocolate truffles! Here are some other ideas you can try:

  • ALMOND TRUFFLES: Replace vanilla extract in the recipe with almond extract, then roll the formed truffles in crushed almonds.
  • TOFFEE TRUFFLES: Replace vanilla extract in the recipe with rum extract, then roll the formed truffles in toffee bits.
  • MINT TRUFFLES: Replace vanilla extract in the recipe with mint oil, then drizzle formed truffles with melted green chocolate.
  • COFFEE TRUFFLES: Add a teaspoon of instant coffee granules to the mixture, then roll the formed truffles in cappuccino powder.
  • EXTRA CHOCOLATE TRUFFLES: Stick milk chocolate chips in the centre of the formed truffle, then drizzle with melted white chocolate.
  • PEANUT BUTTER TRUFFLES: Stick peanut butter chips in the centre of the formed truffle, then drizzle with melted peanut butter chips.

If you prefer homemade chocolate truffles that are a little less decadent, read our Ganache 101 article to learn how you can make equally delicious truffles with plain cream.

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Easy Decadent Truffles as Christmas Food Gifts
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Aimee Arcega

Aimee is a content writer for Kitchen Warehouse and a foodie at heart. Also a trained pastry chef, she bakes in her spare time to make people happy.

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