Homemade Valentine’s Day Truffles
Homemade Valentine’s Day Truffles are so much better than anything you’ll find at the store! And they are surprisingly easy to make, especially if you can get your hands on a cute chocolate mold. But it’s okay if you don’t have a mold! You can just as easily hand dip the chocolates to make a beautiful, delicious gift for your sweetheart.
Check out all of my Valentine’s Day recipes here.
What You’ll Need to Make Homemade Valentine’s Day Truffles
- high quality chocolate chips
- heavy cream
- chocolate melting candy (different than chocolate chips)
- optional: chocolate mold – not necessary, but I love the polished look. Here’s the chocolate mold I used (and I just put it in my Walmart pickup order FTW!).
How to Make Homemade Valentine’s Day Truffles
1. Make Ganache Filling
Slowly melt together the chocolate chips and the heavy cream and then let the ganache cool to ROOM TEMPERATURE. Otherwise it will melt the chocolate shell that you are trying to fill. I strongly suggest making the ganache the night before you want to make the truffles. Doing that will make the rest of the process a breeze!
Here’s a post with great tips for making ganache.
And this is what it should look like once it’s cooled completely.
2. …or Make a Different Kind of Filling
FREEZE. Ok, one thing to note here before moving on is that you can really fill these truffles with any filling you like. Here are some suggestions for other homemade fillings:
- Homemade Caramel ( <– this recipe is thick enough to be a filling once it’s cooled)
- Vanilla Buttercream
- Strawberry Buttercream
- Peanut Butter Filling (like a Reese’s cup!)
- Oreo Truffle Filling
- Edible Cookie Dough
3. Fill the Chocolate Mold
If you’re using a mold, this is when you fill it with chocolate. There are a couple of ways to do this. I did it the more difficult way that wastes less chocolate (or so I thought)– spooning it into each cavity of the mold and spreading it up the sides. But I’ve seen people simply FILL the mold with chocolate and then turn the whole thing upside down to let the excess chocolate drain out. In hindsight… that’s probably the way to go.
Check out my video to see what my method looks like.
4. Fill the Mold with the Ganache
Again, room temperature is the way to go here. Otherwise the chocolate shell will melt. Use a large zip bag or an actual piping bag to make filling the mold easier.
Pro tip: Sprinkle chopped nuts or candy in the mold first and then pipe in the ganache filling.
5. Spread Chocolate Melting Candy Over the Filling
6. Let Harden and Release from the Mold
As you can see from my photo above, if you try to release the chocolates from the mold too soon– it won’t work. I found that actually FREEZING the chocolates for at least 30 minutes worked best for the silicone mold so that the chocolate was completely hardened. It was also helpful to turn the mold upside down on a hard surface and peel the silicone off of the chocolate rather than trying to “pop” the truffles out of the mold.
- 2 cups high quality chocolate chips
- 3/4 cup heavy whipping cream
- 10 ounces chocolate melting candy, like Wilton's or Ghirardelli*
- Over medium-high heat, stir the chocolate chips and the cream consistently. Be sure to scrape the bottom and edges well. Stir until melted and smooth (I like to use a whisk).
- You could also heat this up in the microwave in 30 second increments, stirring in between each rotation in the microwave until smooth and melted.
- Transfer cooled ganache to a bowl. Cover and let it sit overnight or for several hours until it is completely cool. See post for tips.
- Melt the melting chocolate according to the directions on the package. Fill the mold with the chocolate and drain any excess chocolate back into the bowl. See post for tips and step-by-step video.
- Let the chocolate harden. Pipe the ganache into the prepared chocolate mold.**
- Spread chocolate over the bottoms of the truffles (see video). Chill the truffles in the freezer for at least 30 minutes before removing them from the mold. See post for tips.
*amount in package varies by brand, but it should be in the ballpark of 10 ounces.
**If your ganache is too hard to pipe at room temperature, microwave it in 10-second increments. Stir after each heating. Once it's the right consistency (and NOT warm), pipe it into the chocolate mold.
Looking for More Valentine’s Treats?
Check out my favorites below!