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rows of milk chocolate truffles

Easy Milk Chocolate Truffles

These smooth, creamy delicious milk chocolate truffles are easy to make and even easier to eat! Perfect for gifts or holiday gatherings.

Course Dessert
Cuisine American, Canadian, French
Keyword dessert, favors, milk chocolate, truffles
Prep Time 4 hours
Servings 24 truffles

Ingredients

  • 1-1/2 cups milk chocolate chips
  • 1/2 cup whipping cream
  • 2-1/2 cups milk or dark chocolate melting wafers optional
  • 1/2 cup white chocolate melting wafers
  • chocolate or black sprinkles optional

Instructions

  1. In a small-medium glass bowl, measure the chocolate chips and set aside.

  2. In a small, heavy bottomed saucepan, bring the whipping cream just to a boil. Remove from heat immediately, and pour over the chocolate chips.

  3. Allow the mixture to rest for a moment, and then whisk until the chocolate is melted and you have a thick, smooth mixture. Cover, and refrigerate at least 2 hours or until set. (Do not overmix.)

  4. Line a cookie sheet with parchment paper. If using a melon baller, boil some water.
  5. Using a small ice cream scoop (or a melon baller dipped in hot water and then thoroughly dried), scoop the truffles out of the bowl until you have evenly sized balls (they will be rough shapes) onto parchment paper. If you have used a melon baller, you will have to re-heat the utensil every 1-2 truffles, drying it thoroughly before it comes into contact with the chocolate every time. Set the pan of roughly shaped truffles in the refrigerator until firm, at least 20 minutes.
  6. Using your fingertips (and being careful not to handle them too much), gently shape the truffles into smoother ball shapes. Return to the fridge while you melt the coating chocolate.

  7. In a small heat proof bowl over a double boiler, or in the microwave for 30 second bursts (stirring well between each), melt the milk chocolate wafers. Once the chocolate is melted, remove from the heat and allow to sit until the bowl feels just slightly warm.

  8. Set the truffles onto a fork, dip the fork into the chocolate, and then spoon more chocolate on top to cover them. Use a butter knife to scrape the coated truffles off of the fork onto a parchment lined baking sheet. Repeat until all of the truffles are coated.

  9. Allow the truffles to set, either in the fridge or at cool room temperature.
  10. Using a sharp knife, trim the edges of the truffles so that they look more clean, with no trails of chocolate attached to the edges.

  11. Melt the white chocolate and spoon it into a 12" piping bag. Snip off the tip with a pair of scissors, and drizzle the melted chocolate over the truffles, decorating with sprinkles if desired. Allow to set.

  12. Store the finished truffles in the refrigerator until serving.