Milk Chocolate Truffles

Chocolate heaven on your screen: this milk chocolate truffles recipe shows how to make rich, no-bake, bite-sized truffles at home. They’re simple to prepare, make an excellent edible gift and can be decorated with a variety of toppings.

These milk chocolate truffles use everyday ingredients and require minimal equipment. The steps below are clear and easy to follow, with topping ideas to customise each truffle.

Step-by-Step Recipe

Equipment

• Heatproof mixing bowl
• Large bowl or tub for hot water bath
• Spoon or silicone spatula
• Teaspoon for scooping
• Mini paper cases or a tray for serving
• Airtight container for storage

Ingredients

• 300 g milk chocolate, chopped into small pieces
• 70 ml double cream (heavy cream)
• 1 tablespoon butter

Topping ideas

Cocoa powder, chopped nuts, sprinkles, desiccated coconut, grated chocolate, chocolate drizzle, sugar strands, icing — or dip finished balls in melted chocolate for a glossy shell.

Instructions

1. Break the 300 g milk chocolate into small pieces and place them in a heatproof bowl. Smaller pieces melt faster and more evenly.

   
   

2. Warm the 1 tbsp butter and 70 ml double cream together. Use short bursts in the microwave (start with 30 seconds, stir, then 10-second bursts) or heat gently on the stove—do not let the mixture boil.

   Pour the hot cream and butter over the chocolate.

   
   

3. Set the chocolate bowl into a larger bowl or tub containing hot (near-boiling) water to create a gentle heat bath. Stir carefully until the chocolate, cream and butter form a smooth, glossy ganache. Avoid getting any water into the mixture.

   
   

4. Once smooth, transfer the ganache to the fridge and chill for at least 2 hours until firm enough to scoop. Do not cover the ganache while chilling — a cover can create condensation that spoils the texture.

   
   

5. When the mixture is set, use a teaspoon to scoop about 2 teaspoons of ganache. Quickly roll it into a ball between your palms. Work fast and keep hands cool — dipping hands in cold water briefly helps if they get warm. Truffles will be slightly sticky, which helps toppings adhere.

   
   

6. Roll each ball in your chosen topping and transfer to a paper case or a tray. Be creative — mix toppings for colour and texture contrast.

   
   

7. Serve immediately or store in an airtight container in the fridge for up to two weeks. Bring to near room temperature before serving for a softer centre if desired.

   
   

How to melt chocolate for truffles

The gentlest method is a water bath: place the bowl of chocolate over (not in) hot water and stir until melted. Avoid direct high heat to prevent the chocolate from burning or seizing.

Tips for rolling

Work in a cool room, keep hands chilled, and roll quickly to avoid melting. If truffles soften while you work, pop them back in the fridge briefly before continuing.

Serving suggestions

Arrange truffles in mini paper cases, small tins, or on a silver tray for a festive presentation. They make lovely homemade gifts—package them in cellophane bags or small boxes.

Variations

Switch to white or dark chocolate to make white chocolate truffles or dark chocolate truffles — each requires slightly different ingredient ratios and gives a different flavour profile. You can also add a splash of liqueur (experiment with small amounts) for boozy truffles.

Notes

This milk chocolate truffle recipe was originally published in 2020 and updated for clarity and user experience. If sharing on social media, many makers tag their photos to show variations and topping ideas.

Nutrition (per truffle)

• Calories: 116 kcal
• Carbohydrates: 11 g
• Protein: 1 g
• Fat: 9 g (Saturated fat: 5 g)
• Cholesterol: 8 mg
• Sodium: 11 mg
• Sugar: 10 g

More chocolate recipes

If you enjoy making truffles, try other chocolate treats such as chocolate cornflake cakes, chunky chocolate chip brownies, chocolate victoria sponge cake or an easy chocolate sauce for drizzling.