Halloween Truffles are spooky scary homemade chocolate truffles made with 4 ingredients. Recipe makes 1 dozen chocolate ganache truffles.
One of my guilty pleasures is buying holiday baking decorations – cupcake liners, sprinkles, fun cake toppers, cookie cutters.
It’s definitely one of those things I buy a lot more than I use, but the good news is they last for years for to come.
Knowing I wanted to make my Halloween Truffles, I went to the store last weekend to buy mini cupcake liners.
Except this year I couldn’t find any! Stores either didn’t carry any or were sold out. Not wanting to waste any more gas, I ended up buying 600(!) mini cupcake liners online.
I’m going to be making homemade truffles for a long time. Maybe I’ll even use them to make mini red velvet cupcakes then decorate with eyeballs.
Halloween truffles are chocolate ganache truffles made with 4 easy ingredients then rolled in festive sprinkles or cocoa powder.
It’s like taking my pourable ganache recipe but using more chocolate so it thickens enough to roll into fudgy balls.
If you ever wanted to make homemade candy at home, these chocolate truffles are a great beginner recipe!
All you do is melt together heavy cream, chocolate, butter, and vanilla then chill. Once firm, scoop into balls, roll around in sprinkles, and voila!
Easy peasy homemade chocolate truffles you can snack on, give as a gift in cute treat boxes, or serve at a holiday party.
What is ganache?
Ganache (pronounced guh-nahsh) is a chocolate glaze made from heavy cream and chocolate. It has a silky smooth texture with a soft bite to it.
Normally you pour it over dessert such as my small chocolate cake but when you change it to a ratio of 2:1 (2 parts chocolate to 1 part cream), you magically make ganache truffles.
Using twice the amount of chocolate than cream means the ganache will be very thick, almost like fudge. Perfect for rolling and shaping into Halloween truffles.
Ingredients For Halloween Truffles
To make your chocolate ganache truffles, you’ll need the following ingredients:
- Chocolate: Use high-quality baking chocolate and not chocolate chips. Semi-sweet is the best chocolate for ganache (which is usually between 40%-60% cacao), but you can also use bittersweet or white chocolate. Do not use milk chocolate as the flavor won’t be as pronounced.
- Heavy cream: Yes, you will need heavy cream due to the fat content. No, you cannot substitute milk or half and half or your ganache will not set.
- Butter: Although technically not necessary, butter does make your homemade truffles creamier.
- Vanilla: Vanilla actually enhances the chocolate flavor even more, much like how salt does for dinner.
How To Make Halloween Truffles
Ready to roll out your chocolate truffles?
- Warm cream in a small pan on the stove until simmering. Don’t let it boil or your cream will be too hot.
- Pour over chocolate and butter in a large heat-proof bowl then let sit for about 2 minutes. This starts to melt the chocolate as well as balances the temperature between the cream and chocolate. If you start stirring now, the chocolate could separate and become too gritty.
- Stir chocolate until completely smooth. Stir slowly in one direction as you don’t want to rush this process. Add vanilla.
- Refrigerate for 1 hour or until firm enough to scoop.
- Scoop chocolate using a size 60 cookie scoop or by hand into 1 tablespoon balls. Immediately roll into sprinkles.
Homemade chocolate truffles are best eaten at room temperature for up to 3-4 days, although if they get too warm you can store them in the refrigerator for up to 2 weeks.
How To Prevent Sticky Hands
Although Halloween truffles are very easy to make, they can also be very messy when rolling.
To keep your hands clean, wear food-safe plastic gloves. Or coat your hands in cocoa powder before rolling.
Got a little extra time? Scoop into mounds then place onto a baking sheet. Refrigerate for about 15-20 minutes or until they dry out a little. Now they should be easier to roll.
The heat from your hands should be enough to warm them up slightly so the sprinkles will stick.
Halloween Truffles FAQ
Yes, homemade truffles can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.
Yes, you can freeze truffles for longer storage. Place them on a baking sheet lined with parchment paper then freeze uncovered until firm. Transfer them to a freezer bag and freeze for up to 3 months.
To serve, thaw in the refrigerator overnight then serve cold or at room temperature.
Yes, you can double this recipe to make 2 dozen truffles.
More Halloween Recipes
Whether you’re getting ready for a party or enjoying snacks while watching your favorite spooky movies, here are more Halloween treats for you to make:
- 4 ounces high-quality semisweet chocolate, finely chopped (not chocolate chips)
- 1 tablespoon unsalted butter, room temperature
- 1/4 cup (2 ounces) heavy whipping cream, room temperature (do not substitute milk or half and half)
- 1/4 teaspoon vanilla extract
- Sprinkles, for rolling
- Mini paper liners, for serving
- Add chocolate and butter to a medium heatproof bowl (preferably one with a wide bottom).
- In a small saucepan, heat the cream until simmering but not boiling.
- Pour the cream over the chocolate and wait 2-3 minutes or until the chocolate starts to soften. Slowly stir together until completely smooth then stir in the vanilla.
If the chocolate isn't fully melted, place the bowl over a pan of simmering water (do not let the bottom touch the water). Continue stirring until smooth. Do not get any water or steam in the bowl.
- Refrigerate for 1 hour or until firm enough to shape.
- Add sprinkles to a shallow bowl or plate for rolling. Do this before shaping as your hands will get messy.
- Using a #60 cookie scoop or by hand, scoop the chocolate into a 1 tablespoon ball, roll in sprinkles, then place in a mini paper liner. Repeat with remaining chocolate.
Truffles are best served room temperature. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 2 weeks.
- Your hands will get sticky while rolling. You can wear food-safe gloves or coat your hands in cocoa powder. Got extra time? Scoop into mounds then place onto a baking sheet. Refrigerate for about 15 minutes or until they dry out a little. Now they should be easier to roll.
- This recipe can easily be doubled to make 2 dozen truffles.
- Enjoyed this recipe? Check out Halloween popcorn and rice krispie pumpkins.
First published October 20, 2011